Peach Barbecue Chicken with Heirloom Tomato Caprese Salad

Recipe by Chef Spencer Ivankoe

Peach BBQ Sauce


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


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


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)


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


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


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

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