Butterflied Chicken with Peach Barbecue Sauce – The Ranch Table

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