Roasted chicken with peaches

If I had to choose a fruit that takes me back to summer, I would definitely go with the peach. And if you ask me for an easy, no-fuss dish, I would choose the barbecued chicken. In this recipe for grilled chicken with peaches, we're going to team up and cook the chicken on the barbecue with the peaches, integrating them as a side dish, replacing the classic potatoes and turning them into a wonderful sauce. A true delight, one that makes me reluctant to say goodbye to a season I love!

I love vine peaches, so sweet and fleshy. And when the Calanda peach arrives, it's not only a joy at home, but it also lets me stretch that feeling of still being in summer for a few more weeks. I usually peel some and freeze them in wedges; that way I have them ready to add to any recipe or to the breakfast smoothie, and I keep feeling like it's summer at home, even though it's autumn or early winter! 

As for chicken, I think it's one of those meats that are transformed beautifully when they are cooked on a grill or barbecue, whether on the grill, in a tray or in a cast iron Shallow Casserole. Thanks to the high temperatures that cast iron reaches and its fantastic heat retention, by searing so quickly and so well, the flavor improves so much that it seems like another food.

A great example of this is this barbecue chicken, a chicken casserole recipe that works wonderfully when cooked in the Lodge cast-iron skillet with two handles, a versatile piece that allows combine the virtues of grill cooking with those of the cast iron Shallow Casserole. With its design and height, as well as being ideal for frying, it's perfect for preparing any recipe and especially for roasting. A true example of versatility, ideal for cooking on the barbecue this grilled chicken with peaches that you'll want to lick your fingers for. Tempted?

Ingredients

• 4 whole chicken leg quarters (thigh and drumstick)

For the brine

• 4 cups water
• ¼ cup salt
• ¼ cup brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon peppercorns
• 1 bay leaf
• 1 sprig fresh rosemary

For the barbecue sauce

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 yellow onion, finely chopped
• 6 garlic cloves, finely chopped
• 4 peaches (peeled, pitted, and sliced)
• ½ cup ketchup
• ¼ cup apple cider vinegar
• ½ cup brown sugar
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 teaspoons sweet and smoky or sweet smoked paprika
• ½ teaspoon cayenne pepper (optional)
• A little chicken stock, to thin the sauce if needed (¼ or ½ cup) 
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Preparation

1. In a large bowl, add all the brine ingredients. Stir well so the salt and sugar dissolve; you can do this with a fork or with a sauce whisk.
2. Place the chicken leg quarters in the bowl with the brine so they are covered. Cover the bowl and refrigerate for at least 4 hours (you can do this before going to bed and leave it overnight).
3. Preheat the barbecue to medium-high heat and brush the grates with a little oil
4. Remove the chicken from the brine, pat it dry with a little paper towel, and season with salt and pepper to taste.
5. Place the chicken on the middle rack, cover the barbecue, and leave for 5-7 minutes. Turn all the pieces over and leave them again for 5 to 7 minutes, with the barbecue covered.
6. Once the time is up, place the chicken on the top rack of the barbecue.
7. Now place the Lodge cast-iron skillet with two handles on the barbecue, over the middle rack, and let it heat for about 5 minutes.
8. Add the oil and toss in the onion. Cook until softened, add the chopped garlic, and stir to combine. 
9. Add the peaches and let them cook until they start to break down, stirring occasionally. 
10. Add the ketchup, vinegar, brown sugar, honey, mustard, and paprika. If you're using cayenne, add that too at this point. Stir well so all the sauce ingredients combine and let it simmer until it thickens and starts to bubble (about 10 minutes).
11. Mash some of the peach slices and stir them into the sauce.
12. Add the stock (if needed) and stir to mix it into the sauce.
13. When the sauce starts bubbling again, place the chicken in the skillet so it is covered. Lower the heat and cook the chicken for a few minutes, until done (its internal temperature should be 74º C).
14. At this point, remove the chicken from the pan, place it back on the grill (skin side down), and let it cook  until the sauce starts to caramelize and the edges are golden brown and crispy. Turn the chicken thighs over to finish cooking them on the other side. You should cook them for about 3-5 minutes on each side.
15. Place the chicken in the skillet and remove the skillet from the barbecue. Sprinkle with the chopped basil or parsley on top and serve immediately.