Peach Barbecue Chicken with Heirloom Tomato Caprese Salad
Recipe by Chef Spencer Ivankoe
Peach BBQ Sauce
Ingredients
2 cups Tomato Sauce
1/2 cup Light Brown Sugar
1/2 cup Apple Cider Vinegar
1 cup Bricoleur Honey
3 tbsp Worcestershire Sauce
2 tbsp Garlic Powder
1 tbsp Kosher Salt
3 Yellow Peaches (peeled and chopped)
2 tbsp Quince Paste
2/3 cup Peach Preserves
Instructions
Combine tomato sauce, apple cider vinegar, brown sugar, honey, worcestershire sauce, garlic powder, salt, pepper, quince paste, peach preserves, and chopped peaches in a medium saucepan
Set over low to medium heat, and let simmer for 30 minutes
Let cool and set aside for grilling
Heirloom Tomato Caprese Salad
Ingredients
6 Assorted Heirloom Tomatoes (three colors)
1 Large Buffalo Mozzarella
1 cup of Basil Leaves
2 tbsp Bricoleur Olive Oil
1 pinch of Kosher Salt
1 pinch of Cracked Black Pepper
1 cup Flower Blossoms (optional garnish)
Instructions
Layer the tomatoes and mozzarella cheese on a serving dish
Drizzle with olive oil and garnish with basil leaves and flower blossoms
Pinch of salt and cracked pepper
Grilled Chicken and Lemons
Ingredients
6 Chicken Thighs
8 Chicken Legs
Salt and Pepper
3 Lemons (cut in half)
1 cup Parsley Leaves
1/2 cup olive oil (to brush grill)
Peach BBQ in a bowl with a brush
Instructions
Preheat the grill to 500 degrees
Season the chicken with salt and pepper
Place chicken on hot grill
Brush the chicken with peach BBQ sauce, every 5 minutes
Flip and brush chicken every 5 minutes for about 20-25 minutes (or until done)
Place lemons on the grill for 3-4 minutes until you see them start to caramelize
To plate, place chicken and grilled lemons on a serving platter
Garnish with parsley sprigs