Peach BBQ Chicken
Bourbon Peach BBQ Chicken
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We love some good old-fashioned BBQ chicken — and for this recipe we went with a slightly different flavor profile. By combining a Peach Rub with a Bourbon Peach BBQ Sauce glaze, this chicken hits a sweet, smoky, and slightly tangy note that's hard to beat. Cooked indirect on the Weber Kettle, it came out tender, juicy, and packed full of flavor. Give this one a try or make it your own!
🍑 What You'll Need
- 5 leg-thigh chicken quarters
- 2 split chicken breasts
- ¼ cup Killer Hogs AP seasoning
- ¼ cup Heath Riles Peach Rub
- ½ cup Kinder's Bourbon Peach BBQ Sauce — shop here
How to Make It
- Set up your Weber Kettle for a two-zone fire. Leave the bottom vent open halfway and the top vent all the way open. Target 300–325°F indirect.
- Prep the chicken by removing any unwanted skin or excess fat.
- Season first with the Killer Hogs AP, then apply the Heath Riles Peach Rub on top. Get even coverage on all sides.
- Place the chicken on the indirect side of the grill. Cook for 45 minutes on each side.
- Glaze each side with the Bourbon Peach BBQ Sauce and cook for another 15 minutes to let the glaze set.
- Pull the chicken once it reaches at least 165°F internal temperature.
- Rest for 10 minutes before serving.
- Two-zone fire is the key to indirect chicken on the kettle — keep the coals on one side and the chicken on the other so it cooks through without burning.
- Apply the AP rub first as a base, then the Peach Rub on top — layering rubs builds more complex flavor.
- Don't glaze too early — wait until the last 15 minutes so the sugars in the sauce don't burn.
- Quarters and breasts cook at different rates — keep an eye on the breasts, they'll usually hit temp before the quarters.
- The Bourbon Peach glaze pairs great with any peach-forward rub — try it with the Peach Baby Back Ribs recipe too.
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