Peach Whisky Barbecue Chicken
Although perfect in winters, barbeques aren’t bound by seasons. We can never get enough of juicy grilled meats. A classic favourite, its appearance at parties or meals are always welcome. The smoky whiff in the air perks us all up. Drooling already? And why not.
Pairing a good drink with a succulent main course is an art. Think of big bold flavours, and whisky tops the recall. Winter is also the season when whisky makes its entry into our glasses more than our other regular choices. As much as a neat sip of bourbon or Scotch at a barbeque elevates the experience, cooking with it makes it even more delicious. This is because a good whisky makes for a flavourful sauce that gives the meal a good kick.
Whether you drink whisky or not, lend your barbeque its flavours. Its complexity will be just the right pairing to accentuate your meal with. So pour a glass of your strong or medium-bodied peaty whisky and try our spirited peach whisky barbeque chicken recipe. This dish is going to be your favourite this new year.
- 10 – 12 chicken thighs or drumsticks
- 4 peaches
- 1 yellow onion
- 3 green onions
- 1 cup peach preserves
- 4 cups barbeque sauce
- 1 – ½ cups whisky
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- Parsley leaves
- Mashed potatoes
Pre-heat the oven to 180°C.
Over medium heat, melt butter and olive oil in a skillet. Add the bone-in and skin-on chicken pieces to it and cook for around 5 minutes, until browned all over. Set it aside.
To the same skillet with all the meat drippings, add a diced yellow onion. Cook until translucent for about 3 -4 minutes. Slowly pour the whisky to it and let it reduce.
Add your favourite barbeque sauce to the mix, followed by the peace preserves, Worcestershire sauce, and ½ cup water to bring the sauce together. Whisk it to combine it all.
Nest the chicken pieces in to the sauce, and add the pitted, sliced peaches. Roast this goodness covered in the oven for 1 – ½ hours, until the chicken is cooked well, and the sauce blended.
Serve this dish with warm, mashed potatoes and your chosen dram. Garnish it green with the chopped spring onions and parsley. Hail whisky and barbeque – they were made for each other.
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