Butterflied Chicken with Peach Barbecue Sauce

Butterflied Chicken with Peach Barbecue Sauce

theranchtable.com

This is a really fun way to grill a whole chicken. The beauty of a butterflied chicken is that you flatten the bird out, allowing the leg meat to cook before the breast is overdone and dry. Between...

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Cooking tools:

  • Immersion blender
  • Food processor
  • Muslin bag
  • Instant-read thermometer
  • Grill
  • Stockpot
  • Pastry brush
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Baking pan
  • Mixing bowl
  • Stove
  • Measuring cup
  • Measuring spoon
  • Aluminum foil
  • Airtight container

Ingredients

  • 1 cup dark brown sugar, packed
  • 4½ ounces tomato paste (1tube)
  • 1½ pints (3 cups) peach jam
  • ¼ cup olive oil
  • 1 medium sweet onion, diced
  • 2 garlic cloves, peeled and crushed
  • ¼ cup balsamic vinegar
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons whiskey (optional)
  • 1¼ teaspoon kosher salt
  • 1 teaspoon yellow mustard seed
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon whole allspice berries
  • ½ of a cinnamon stick, crushed
  • ½ teaspoon red pepper flakes
  • Two 4- to 5- pound whole chickens, butterflied and brought to room temperature
  • ½ cup butter (1 stick), melted
  • 4 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

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