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Southern BBQ Chicken
with Pecan Smoke and Peach Chutney

Makes 4 servings

Chutney

• 8 ounces frozen sliced peaches
• 1/3 cup peach nectar
• 1/3 cup ketchup
• 2 tablespoons peach preserves
• 2 teaspoons cider vinegar
• 2 teaspoons prepared yellow mustard
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground allspice

Rub

• 1 teaspoon paprika
• 1 teaspoon pure chile powder
• 1 teaspoon kosher salt
• 1 teaspoon dried sage
• 1/2 teaspoon granulated onion
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1 whole chicken, 4-1/2 to 5 pounds, split in half, backbone and wing tips removed
• Extra virgin olive oil
• 1 small handful pecan wood chips (or 1 small chunk), soaked in water for at least 30 minutes

1. In a medium saucepan mix the chutney ingredients. Bring to a boil, reduce the heat to a simmer, and cook for about 10 minutes. The peaches should be very soft. Let the mixture cool. If the chutney is too thick, add a tablespoon or so of peach nectar.

2. In a small bowl mix the rub ingredients.

3. Lightly coat each half of the chicken on both sides with oil and season evenly with the rub. Let the chicken sit at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare your grill.

4. If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to medium heat. Leave all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then turn the burners down to indirect medium heat (350°F to 450°F).

5. Scatter the drained wood chips (or chunk) over the lit charcoal or put the chips or chunk in the smoker box of a gas grill, following the manufacturer’s instructions. Brush the cooking grate(s) clean. When the chips begin to smoke, place the chicken halves over indirect medium heat, with the breast sides facing up. Keep the lid closed as much as possible and cook until the internal temperature registers 180°F in the thickest part of the thigh (not touching the bone), 1-1/4 to 1-1/2 hours. Rotate the chicken as needed for even cooking and browning. (To maintain the heat of your charcoal grill, add 10 to 12 unlit charcoal briquettes, or an equivalent amount of lump charcoal, to the fire every 30 to 45 minutes.)

6. During the last 5 to 10 minutes of cooking, lightly brush the skin side of the chicken halves with some chutney. When fully cooked, remove the chicken from the grill and let rest for 5 to 10 minutes. Cut into serving pieces. Serve warm with the chutney on the side.

Prep time: 25 minutes, Grilling time: 1-1/4 to 1-1/2 hours

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