Peach Nectar Chicken with Peach Barbecue Sauce (A Beer Can Chicken Recipe)

Peach Nectar Chicken

From A Barbecue! Bible Cookbook Beer-Can Chicken [and 74 other Offbeat Recipes for the Grill], by Steven Raichlen

Adapted and submitted by Beverly Hicks Burch

For the rub:

2 teaspoons brown sugar

2 teaspoons sweet paprika

1 teaspoon kosher or sea salt

1 teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 12 oz. can peach nectar

1 cinnamon stick

2 teaspoons vegetable oil

Peach Barbecue Sauce (Recipe Follows)

2 cups peach or apple wood chips or hunks, soaked in water for about an hour, then drained

1. In small bowl combine rub ingredients to make the rub.
2. After removing giblets from chicken, wash bird and pat dry with paper towels. Sprinkle 1 teaspoon in the body cavity of the bird and ½ teaspoon in the neck cavity and rub in. Take the 2 teaspoon oil and rub over the body of the bird. Next, sprinkle 1 tablespoon of rub mixture on the bird and distribute well. (For more flavor, I would let the bird set with the rub on in the fridge for a couple of hours.)
3. Next pour ½ to ¾ cup peach nectar into the well of the poultry roast. Add the cinnamon stick and any remaining spice rub. Place the chicken on the roaster.
4. Place chicken on grill and cook on medium/direct heat and cook until temp reaches 180 degrees F. Let rest 5 to 10 minutes before slicing. Serve with Peach Barbecue Sauce.

Peach Barbecue Sauce

¾ cup peach nectar

½ cup ketchup

2 tablespoons peach or apricot preserves

1 tablespoon honey

1 tablespoon Worcestershire sauce

1 tablespoon peach schnapps or dark rum

½ teaspoon soy sauce

¼ teaspoon liquid smoke

Coarse salt and ground pepper to taste

Combine all ingredients in a saucepan with ¼ cup water. Slowly bring to a boil over medium high heat. Reduce heat to medium and let simmer until thick, about 8 to 10 minutes, stirring often. Enjoy!