Smoke Roasted Chicken with Peach Balsamic Drizzle

 

by Chef Timothy Grandinetti, C.E.C.

Smoke Roasted Chicken Ingredients

• 1 whole chicken
• 2 tablespoons extra virgin olive oil
• salt
• pepper
• 1/2 teaspoon cayenne
• thyme sprigs
• 2 lemons
• 2 garlic cloves, chopped

Peach Balsamic Drizzle Ingredients

• 2 cups St. James Winery Peach Wine
• 1-1/2 cups balsamic vinegar
• 1/2 cup brown sugar

Smoke Roasted Chicken Instructions

1. Preheat grill to medium high.
2. Season chicken with oil, salt, pepper, cayenne, and thyme.
3. Squeeze the lemon all over the chicken and place the lemons and garlic cloves inside the bird.
4. Cook the chicken for 70 minutes or until the internal temperature is 170°F.
5. Cover with foil and allow to rest 15 minutes.
6. Carve and drizzle with additional lemon and oil.

Peach Balsamic Drizzle Instructions

1. Bring wine and vinegar to a boil.
2. Reduce heat and allow to simmer.
3. When reduced by half, add brown sugar.
4. Simmer 8-10 minutes.
5. Drizzle peach balsamic mixture over chicken.