Ingredients:

8pc chicken thighs, skin on

2L water

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

Method:

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.

To serve:

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.

Pair With:

Your favourite Pinot Gris!