Smoked Chipotle and Peach Chicken

Smoked Chicken with Chipotle, Peach, and Bourbon Barbecue Sauce
Barbara Kiebel

Ingredients

For the dry rub

  • 1/4 Cup  brown sugar
  • 2 Tablespoons  paprika
  • 1 Tablespoon  ground cumin
  • 1/2 Teaspoon  cayenne
  • 1 Tablespoon  garlic powder
  • 1 Tablespoon  dry mustard
  • 2 Teaspoons  salt
  • 2 Teaspoons  pepper

For the chipotle-peach barbecue sauce

  • 1 Teaspoon  olive oil or vegetable oil
  • 3/4 Cups  chopped Vidalia or other sweet onion
  • cloves garlic, minced
  • 1 Cup  ketchup
  •   One 12-ounce jar peach preserves
  • 1/2 Cup  bourbon
  • 2 Tablespoons  lemon juice
  • 2 Tablespoons  light molasses
  • 2 Tablespoons  brown sugar
  • 1 Tablespoon  Worcestershire sauce
  • 1 Tablespoon  soy sauce
  • 1 Teaspoon  finely grated lemon peel
  • 1-2  canned chipotle chiles in adobo, minced, plus 1 tablespoon adobo sauce from the can
  • 1 Teaspoon  liquid smoke (optional)
  • 1 Teaspoon  dry mustard
  •   Salt and pepper, to taste

For the chicken

  • 12-20  chicken legs

As much as I think I love to barbecue, I think what I really love is conjuring up new barbecue sauces. I'm going through a fruit phase; maybe it’s an extension of how fruit has permeated my salads and salad dressings but I've found them to be so complementary to the seasonings that make up sauces for the grill.

This recipe required both a rub for the chicken and then a sauce that is put on that same chicken later in the game… by the time all is said and done, the flavor that was imparted to this smoked chicken was amazing.

Directions

For the dry rub

Combine all of the ingredients in a container and mix well.

For the chipotle-peach barbecue sauce

In a medium-sized saucepan, heat the olive oil over medium heat and sauté the onion until translucent. Add the garlic and cook for just 1 minute. Do not let it turn brown.

Add the remaining ingredients. Reduce the heat to medium-low and simmer until thickened, stirring often, about 20-25 minutes.

For the chicken

Put the chicken legs into a large Ziploc bag or bowl. Season the chicken generously with the rub and make sure all the pieces get covered. Put the chicken in the refrigerator for 4-24 hours.

Preheat the smoker and place the seasoned chicken legs on the smoker racks. Smoke for 2 hours.

Then, remove from the smoker and put the legs into a large, ovensafe dish, generously slather with the barbecue sauce, and cover with foil. Put the dish into the smoker for another ½ hour or until done (should register 165 degrees internally). Serve with additional sauce.

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