Grilled Chicken with Peach Vidalia Onion Sauce

Grilled Chicken with Peach Vidalia Onion Sauce is an exquisite dish that artfully blends the smoky, savory flavors of perfectly grilled chicken with the sweet, tangy, and caramelized notes of a peach and Vidalia onion sauce. This dish captures the essence of summer, making it an ideal choice for family gatherings, BBQs, or any special occasion. Combining the tender, juicy chicken with the vibrant, flavorful sauce creates an unforgettable meal that’s both satisfying and impressive.

Start by preparing four chicken leg-thigh quarters. Rub them with extra virgin olive oil to ensure they remain moist and flavorful. Season the chicken generously with salt, ground black pepper, and paprika. These spices not only enhance the natural flavors of the chicken but also add a beautiful color and slight smokiness to the meat.

Preheat your grill to medium-high heat. Place the chicken quarters skin side down on the grill grates. This initial grilling step is crucial as it sears the skin, making it crispy and locking in the juices. Grill the chicken for 6-8 minutes until the skin is golden brown and crisp. Once seared, move the chicken to an area of the grill with indirect heat to finish cooking. This method prevents the chicken from burning while ensuring it cooks evenly. Continue grilling for approximately 15 minutes until the internal temperature reaches 165°F (74°C).

While the chicken is grilling, prepare the sauce. This sauce is the heart of the dish, providing a delightful contrast to the savory chicken. Begin by heating extra virgin olive oil in a skillet over medium heat. Add one large, finely chopped Vidalia onion. Vidalia onions are known for their sweet, mild flavor, which becomes even more pronounced when sautéed. Cook the onions until they are soft and translucent, about 5 minutes.

Next, add ripe, pitted, and chopped peaches to the skillet. The peaches should be ripe but firm enough to hold their shape during cooking. Cook the peaches with the onions until they soften and release their juices, about 5 minutes. This creates a natural sweetness that forms the base of the sauce.

Stir in 1/2 cup vegetable broth, one tablespoon of balsamic vinegar, and one brown sugar. The vegetable broth adds depth, while the balsamic vinegar and brown sugar balance the sweetness with a slight tang and caramel undertone. Let the mixture simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken. Finally, stir in 1 tablespoon of butter, which adds a rich, silky texture to the sauce, and season with salt and ground black pepper to taste.

To serve, arrange the beautifully grilled chicken quarters on a platter and generously spoon the peach Vidalia onion sauce over them. The vibrant sauce not only adds a burst of flavor but also enhances the dish’s visual appeal, making it a feast for the eyes. Garnish with fresh parsley for a touch of color and freshness. The sweet and tangy sauce perfectly complements the smoky, savory chicken, creating a harmonious balance of flavors that will delight your taste buds.

Grilled Chicken with Peach Vidalia Onion Sauce is a dish that combines simplicity with depth of flavor. The juicy, flavorful chicken paired with the sweet, tangy sauce makes for an exceptional, comforting, and elegant meal. This dish celebrates summer’s bounty and the art of grilling, sure to impress and satisfy everyone at your table. Enjoy the delightful textures and flavors that come together in this culinary masterpiece.

Grilled Chicken with Peach Vidalia Onion Sauce

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Southern AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This dish features juicy, seasoned chicken quarters grilled to perfection, topped with a sweet and tangy sauce made from ripe peaches and Vidalia onions. The sauce combines sautéed onions, peaches, balsamic vinegar, brown sugar, and butter for a delightful blend of flavors, perfect for a summer meal.

Ingredients

• 4 chicken quarters (leg and thigh)

• 2 tablespoons extra virgin olive oil

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 3 ripe peaches, pitted and chopped

• 1 large Vidalia onion, finely chopped

• 1/2 cup vegetable broth

• 1 tablespoon balsamic vinegar

• 1 tablespoon brown sugar

• 1 tablespoon butter

• to taste, salt and ground black pepper

• for garnish, fresh parsley

Directions

• Prep the Chicken:
  Preheat your grill to medium-high heat. Make sure you leave a portion of the grill unlit for indirect cooking. Rub the chicken quarters with 1 tablespoon of extra virgin olive oil, salt, ground black pepper, and paprika.
• Grill the Chicken:
  Place the chicken quarters skin side down on the grill over direct heat and cook for 6-8 minutes until the skin is charred and crispy. Flip and move the chicken to indirect heat and continue cooking for 15 minutes or until the internal temperature reaches 165°F (74°C).
• Make the Sauce:
  Heat 1 tablespoon of extra olive oil in a skillet over medium heat. Add the Vidalia onion and cook until soft and translucent, 2-3 minutes. Add the peaches and cook until they start to soften, about 5 minutes. Stir in the vegetable broth, balsamic vinegar, and brown sugar. Simmer until the sauce thickens, 10-12 minutes. Stir in the butter until melted and season with salt and ground black pepper to taste.
• Serve:
  Spoon the Peach Vidalia Onion Sauce over the grilled chicken quarters. Garnish with fresh parsley.