Special barbecued chicken dish just for Dad.

If you plan on celebrating Father’s day this Sunday and chicken is on the
menu, then you may want to try this grilled recipe.

The recipe is Grilled Peach Barbecue Chicken and even though we’re not
sure if it (the recipe) is actually from Georgia, we decided to include the
name of the state in the title because it (the state) is known as the “peach
state.”

So, again, if you’re undecided as to what you’re going to serve this Sunday,
here’s the recipe and as an extra bonus, we’ll also include a recipe for a
side dish. The side dish: Potato Salad.

Recipe for Grilled Peach BBQ Chicken!
Ingredients:
1 Tbs. of oil
1/2 medium onion, (yellow or red)
1 cup of Ketchup
1/2 cup of Peach preserves (from a jar)
2 Tbs. of Worcestershire sauce
1 Tbs. of packed dark brown sugar
1 Tbs. of chili powder
1 Tbs. of cider vinegar
1 tsp. of garlic powder
1 can of peaches-optional
4 to 5 pounds of chicken pieces (with the skin on)
To make:
In a medium pot, heat oil over medium heat. Add onion; cook, stirring
occasionally, until very soft and browned, 12 to 15 mins. Stir in ketchup,
preserves, Worcestershire sauce, brown sugar, chili powder, vinegar and 1/4
cup of water; over medium-high heat, bring to a boil. Lower the heat to
medium-low and cook; stirring often, until thickened, 15 to 20 mins. Let cool.
The second step-
turn the grill on to medium direct and indirect heat cooking.
In a small bowl, mix garlic powder, 1/2 tsp. of salt and 1/4 tsp. of black pepper;
sprinkle over the chicken (legs and thighs). Coat with cooking spray.
The last step-
Place chicken, skin side down, over direct heat on the grill; cook until browned,
40 to 5 mins. Flip the chicken so it’s skin side up and move it to indirect heat.
Cover the grill; cook the chicken until it’s no longer pink, 20 or more mins.
brushing with sauce a few times during the last 5 minutes.
Calories per serving (a drumstick or thigh)-380, Prot-40g. Carbs-35g.
Another tip:
To really get the taste of peaches, you may want to open up a can of peaches
and pour the liquid into a baking pan or dish and throw in the liquid and the
chicken, let it marinate for an hour or up to 3 hours and then cook it.
As for the peach slices-
heat the peaches up in a small pan and place them over the chicken
and on the sides as garnishment.

And now onto the side dish.
Potato & Egg Salad!
Ingredients:
3 hard cooked eggs
1 1/2 lbs. of small potatoes (red or golden)
1/3 cup of chopped celery
1/3 cup of chopped red onion
1/3 cup of bottled Italian vinaigrette
1/4 cup of regular or lite mayonnaise
2 tsps. of chopped parsley
To make:
Peel and slice the eggs; set them aside. In a large pot of salted water
over high heat, toss in the potatoes, cover and bring to a boil. Reduce
the heat and when the potatoes are tender, drain and rinse them.
Cut the potatoes in half.
In a large bowl, combine the onion, celery, vinaigrette, mayo, parsley,
salt and pepper. Add the potatoes; toss until evenly coated and then
the eggs and toss (gently) for 30 to 45 secs.
Calories per serving-180, Prot-5g. Carbs-24g.

That’s it, 2 dishes for dad to enjoy this Sunday or any Sunday after that.

Sources:
* American Test Kitchen- PBS network
* AllRecipes.com

Please pass this recipe on to all of your friends and family who are looking
for another way to barbecue chicken.
Share this recipe on all the sites- Facebook, Snapchat, Instagram, Reddit,
Pinterest, Tik-Tok and Twitter.

Thank-You!