Southern Smokehouse Chicken Dinner with Peach BBQ Sauce

Allergens

Eggs (mayonnaise), Gluten (cornbread)

Ingredients

• 4 large bone
• in, skin
• on chicken breasts or 8 thighs
• 1 cup peach preserves
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup yellow mustard
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/4 teaspoon liquid smoke
• Salt and pepper to taste
• 8 cups coleslaw mix
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Cornbread Mix (follow package instructions)

Instructions

1. Preheat your grill to medium high heat, about 375°F.
2. In a bowl, mix peach preserves, apple cider vinegar, ketchup, yellow mustard, honey, brown sugar, liquid smoke, salt, and pepper to create the peach BBQ sauce. Set aside.
3. Season chicken with salt and pepper. Grill chicken for 6 7 minutes per side or until cooked through (internal temperature of 165°F). Baste with peach BBQ sauce during the last 2 minutes of cooking on each side. Remove from grill and let rest for 5 minutes before serving.
4. In a large bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt. Toss until well combined and refrigerate until ready to serve.
5. Prepare cornbread according to package instructions or your favorite recipe.
6. Serve chicken with coleslaw on the side and a warm slice of cornbread.

Chef’s Insight

For added flavor, marinate chicken in peach BBQ sauce for at least 2 hours before grilling.

Notes

For an extra smoky flavor, add 1/4 teaspoon of liquid smoke to the coleslaw.