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Peach-Bourbon Barbecued Chicken

Updated: Monday, March 24 2014, 05:00 PM EDT
Servings: 8

4 whole Chicken, cut in half
2 tsp. Private Select Peppercorn Medley, freshly ground
22 oz. Kroger Bourbon Peppercorn Marinade
20.6 oz. Peach Nectar
2 Tbsp. Kroger Extra Virgin Olive Oil
2 Tbsp. Garlic, chopped fine (1/8”)
2 Tbsp. Shallot, chopped fine (1/8”)
24 oz. Kroger Honey Barbecue Sauce
18 oz. Kroger Peach Marmalade

Cut chickens in half and rinse thoroughly, place in large Ziploc bag. In medium bowl, combine Pepper, Marinade and Nectar.  Pour mixture over chicken, seal and refrigerate overnight (or at least 4 hours).

Set up grill for indirect cooking, and preheat to medium-low heat. Place Chicken halves (tuck the wing tips behind the joint of the wing that meets the breast), not touching, over indirect heat on grill.  Cover and slow cook for 35 minutes.

Heat a medium saucepan to medium-high heat, adding Olive Oil, Garlic, Shallots, and sweat until soft. Add Barbecue Sauce and Marmalade, whisk until marmalade is melted. Remove from direct heat and keep warm.

Brush chicken with sauce, cover and cook for an additional 20-30 minutes or until done (internal temp 170 degrees in thickest part of the thigh). Brush with additional sauce and let stand 5 minutes before serving.


2 each Peaches, Yellow & White, halved
2 oz. Kroger Bourbon Peppercorn Marinade
2 oz. Peach Nectar
1 oz. Butter, unsalted, melted

Combine Marinade, Nectar & butter; let flavors meld for at least 30 minutes.  Brush peaches on cut side, and place on medium heat (grill).  Cook for 4 minutes, turn to skin side and continue cooking for another 4 minutes. Slice, fan and serve warm.

Start off by combining Kroger bourbon peppercorn marinade and Peach Nectar. Add unsalted, melted butter in a bowl and mix. Let this marinade sit for at least 30 minutes so the flavors have time to meld. Next, cut the peaches in half and remove the seeds.  Brush the peaches with the marinade on the cut side, and place on a medium heat grill.

Cook for 4 minutes on each side then remove them from the grill.

Slice, fan and serve warm for a delicious and healthy dessert. Peach-Bourbon Barbecued Chicken

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Meet the Kroger Chefs!

LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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