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How to Select and Store Peaches

This smoky peach BBQ sauce transforms spatchcock chicken into a sweet, sticky and absolutely delicious BBQ meal. Anything you don’t eat right away, you can shred and cook in more of the BBQ sauce for some epic sandwiches!

4 servings

Spatchcock Chicken with Smoky Ontario Peach BBQ Sauce

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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    Smoky Peach BBQ Sauce:
  • 1 tbsp (15 mL) canola oil
  • 1 onion, chopped
  • 1 jalapeno, seeded and chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced ginger
  • 4 Ontario peaches, peeled and chopped
  • 1 tbsp (15 mL) chopped fresh thyme
  • 2 tsp (10 mL) ground ancho chili powder
  • 1/2 tsp (2.5 mL) each salt and freshly ground pepper
  • 1/4 tsp (1 mL) ground cinnamon
  • Pinch cloves
  • 1 cup (250 mL) ketchup
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (80 mL) apple cider vinegar
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1 tbsp (15 mL) grainy mustard
  • Chicken:
  • 1 whole chicken, about 4 lb (2 kg)
  • 1 tbsp (15 mL) canola oil
  • 3/4 tsp (4 mL) each salt and freshly ground pepper


  1. Smoky Peach BBQ Sauce: Heat the oil in a medium saucepan set over medium heat. Add onion, jalapeno, garlic and ginger. Cook, stirring, for 5 minutes or until softened. Add the peaches, thyme, chili powder, salt, pepper, cinnamon and cloves. Cook, stirring, for 5 minutes or until peaches start to soften.
  2. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce and mustard. Bring to a boil. Simmer, stirring occasionally, for 20 minutes or until reduced and thick. Purée sauce until with immersion blender or in blender. Sauce can be stored, tightly covered, in the refrigerator for up to 1 week.
  3. Chicken:
  4. Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut along the each side of the backbone; remove and discard. Flip the chicken over and press firmly on the breast to flatten the chicken.
  5. Preheat grill to medium-high; grease the grate well. Brush the chicken with oil and season with salt and pepper. Grill the chicken, turning often for 5 minutes or until well marked.
  6. Turn off the burners directly under the chicken. Grill breast side up, over indirect heat and basting occasionally with 1 cup (250 mL) Smoky Peach BBQ Sauce, for 1 hour 20 minutes or until an instant read thermometer registers 185°F (85°C). Let stand for 5 minutes before carving. Serve with some of the remaining Smoky Peach BBQ Sauce for dipping.


Nutritional Information per Serving (1/4 chicken with 1/3 cup/75 mL sauce): Calories 482, Fat 12 g, Cholesterol 135 mg, Sodium 852 mg, Carbohydrates 64 g, Fibre 0.5 g, Sugar 12 g, Protein 30 g

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