Smoked Chipotle and Peach Chicken

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

Smoked Chicken with Chipotle, Peach, and Bourbon Barbecue Sauce

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.

6
Servings
191
Calories Per Serving
Deliver Ingredients

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
  • 2 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

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.

Nutritional Facts

Total Fat
7g
10%
Sugar
10g
11%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
33g
25%
Protein
6g
13%
Vitamin A, RAE
135µg
19%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
70mg
7%
Choline, total
12mg
3%
Fiber, total dietary
5g
20%
Folate, total
31µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
96mg
14%
Selenium, Se
6µg
11%
Sodium, Na
588mg
39%
Water
37g
1%
Zinc, Zn
1mg
13%

Chipotle Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chipotle Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.