- To make sauce, placed peaches, barbeque sauce, water, mustard, vinegar, sugar, soy sauce and hot pepper sauce in a food processor. Pulse until a smooth sauce forms, and then transfer to a small pot. Set pot over medium heat, bring sauce to a simmer, simmer 5 minutes, and then remove from the heat.
- To cook chicken, preheat barbecue until about 375 F in the chamber. Combine 2 Tbsp oil, chili, garlic and onion powders, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.
- Brush one side of the barbecue grill lightly with oil. Set drumsticks on that side of the barbecue. Grill 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.
- When cooked, brush drumsticks with peach barbecue sauce, let it heat through a minute or two, and serve. Serve the rest of the sauce in a bowl alongside the chicken.
Note: To peel peaches, mark a shallow X into the blossom end of each peach. Submerge peaches in a pot of boiling water 1 to 2 minutes, or until skins loosen. Lift peaches out of the water, set on a plate, let cool, and then pull off the skins. Fruity, mildly spicy Ancho chili powder is sold in our bottled herb and spice aisle. If you can’t find it or don’t wish to use it, replace with regular chili powder.
Options: If you don’t have a barbecue, cook the chicken in oven. To do so, once coated with the seasonings, set the drumsticks on a parchment paper-lined baking sheet. Bake in a 375 F oven 40 minutes. Now brush drumsticks with peach barbecue sauce, bake 5 minutes more, and then serve.
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Directions
- To make sauce, placed peaches, barbeque sauce, water, mustard, vinegar, sugar, soy sauce and hot pepper sauce in a food processor. Pulse until a smooth sauce forms, and then transfer to a small pot. Set pot over medium heat, bring sauce to a simmer, simmer 5 minutes, and then remove from the heat.
- To cook chicken, preheat barbecue until about 375 F in the chamber. Combine 2 Tbsp oil, chili, garlic and onion powders, salt and pepper in a bowl large enough to hold the chicken. Add chicken and toss to coat.
- Brush one side of the barbecue grill lightly with oil. Set drumsticks on that side of the barbecue. Grill 3 to 4 minutes on either side, until lightly charred. Turn the heat off under the chicken. Leave the other side of the barbecue turned on. Close the lid and cook chicken about 30 minutes, or until the temperature registers 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks. During cooking, check the temperature in the chamber and ensure it stays around 375 F, adjusting the flame as needed.
- When cooked, brush drumsticks with peach barbecue sauce, let it heat through a minute or two, and serve. Serve the rest of the sauce in a bowl alongside the chicken.
Note: To peel peaches, mark a shallow X into the blossom end of each peach. Submerge peaches in a pot of boiling water 1 to 2 minutes, or until skins loosen. Lift peaches out of the water, set on a plate, let cool, and then pull off the skins. Fruity, mildly spicy Ancho chili powder is sold in our bottled herb and spice aisle. If you can’t find it or don’t wish to use it, replace with regular chili powder.
Options: If you don’t have a barbecue, cook the chicken in oven. To do so, once coated with the seasonings, set the drumsticks on a parchment paper-lined baking sheet. Bake in a 375 F oven 40 minutes. Now brush drumsticks with peach barbecue sauce, bake 5 minutes more, and then serve.