8pc chicken thighs, skin on
½ cup kosher salt
¼ cup granulated sugar
1 medium vidalia onion, small dice
4 cloves garlic, minced
1 jalapeno, seeds removed, diced
2 cups frozen peaches, pit removed (or fresh in season)
1tbsp smoked paprika
1tbsp chili powder
½ cup apple cider vinegar
1.5 cup honey
2tbsp Worcestershire sauce
Salt and black pepper to taste
The day before:
Combine the water, salt and sugar and bring to a boil. Allow to cool completely and pour over the chicken thighs. Refrigerate for 12 hours.
Combine all ingredients for the BBQ Sauce and bring to a simmer. Cook for 1 hour and puree in a blender. Exercise extreme care when pureeing hot liquids. The BBQ Sauce can be made up to a week in advance.
Remove the chicken thighs from the brine and pat dry with paper towel. Season with salt and black pepper and grill, skin side down over medium-high heat for 4-5 minutes. Flip the chicken and brush with the BBQ sauce. Continue to do this, flipping and re-basting every 4-5 minutes until cooked through, approximately 15 minutes.
Your favourite Pinot Gris!