Roasted chicken with peaches

If I had to choose a fruit that takes me straight to summer, I’d definitely go with peach. And if you ask me for an easy, no-fuss dish, I’d choose  barbecued chicken. In this recipe for grilled chicken with peaches, we’re going to join forces and cook the chicken on the barbecue, with the peaches, using them as a side, replacing the classic potatoes, and turning them into a wonderful sauce. A real delight, one that makes it hard for me to say goodbye to a season I love!

Vine peaches, so sweet and meaty, are one of my favorites. And when Calanda peaches are in season, not only is it a joy at home, it also lets me stretch that summer feeling 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 my breakfast smoothie, and I keep feeling summer at home, even if it’s autumn or early winter! 

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

A great example of this is this barbecued chicken, a chicken casserole recipe that works brilliantly cooked in the Lodge double-handled cast iron skillet, a true all-rounder that allows combine the virtues of grill cooking with those of the cast iron Shallow Casserole. Thanks to its build and height, in addition to being ideal for frying, it’s perfect for making any recipe and, especially, for roasting. A true example of versatility, ideal for cooking on the barbecue this grilled chicken with peaches that will have you licking your fingers. Tempted?

Ingredients

• 4 whole chicken leg quarters (thigh and drumstick)

For the brine

• 4 cups water
• ¼ cup salt
• ¼ cup brown sugar
• 2 cloves garlic, 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 cloves garlic, 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-sour 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 chopped basil or parsley, 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 it with salt and pepper to taste.
5. Place the chicken on the middle grate, 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. After the time is up, place the chicken on the upper grate of the barbecue.
7. Now place the Lodge double-handled cast iron skillet on the barbecue, over the middle grate, and let it heat for about 5 minutes.
8. Add the oil and add the onion. Cook until softened, add the chopped garlic, and stir to combine. 
9. Add the peaches and let them cook until they begin to break down, stirring occasionally. 
10. Stir in the ketchup, vinegar, brown sugar, honey, mustard, and paprika. If you’re using cayenne, add it at this point too. Stir well so all the sauce ingredients combine and let it simmer gently until it thickens and starts to bubble (about 10 minutes).
11. Mash some of the peach slices and stir so they blend 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 and crispy. Turn the chicken thighs over to finish cooking them on the other side. You should cook them for about 3-5 minutes per 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.