Grilled Spice-Rubbed Chicken with Pickled Peaches

Pair smoky grilled chicken with sweet-and-tangy cinnamon-clove pickled peaches for a flavorful summer dinner.

Servings
Serves 4

Ingredients

For the Pickled Peaches

• 1 cup sugar
• ²⁄³ cup distilled white vinegar (5% acidity)
• 6 whole cloves
• 2 cinnamon sticks
• 2 pounds peaches, peeled, halved, and pitted

For the Chicken

• 2 tablespoons brown sugar
• 2 tablespoons whole cumin seeds, toasted and ground
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 chicken legs, thighs and drumsticks separated

Instructions

1. Prepare the pickled peaches. In a medium nonreactive saucepan, combine the sugar, vinegar, whole cloves, cinnamon sticks, and 1/3 cup water. Bring the mixture to a gentle boil over medium heat, stirring until the sugar has completely dissolved.
2. Reduce the heat to medium-low and carefully add the peach halves. Cook gently without allowing the liquid to boil until the peaches are heated through and just fork-tender, about 10 to 15 minutes.
3. Using a slotted spoon, transfer the peaches, cut side down, into a clean quart-size jar. Add the cinnamon sticks and cloves to the jar, then pour the hot pickling syrup over the peaches until it reaches within 1/2 inch of the top. Cool completely before refrigerating. The pickled peaches can be stored in the refrigerator for up to 2 months.
4. Prepare a grill for two-zone cooking, with one side set for direct heat and the other for indirect heat. Lightly oil the grill grates to help prevent sticking.
5. In a small bowl, combine the brown sugar, ground cumin, smoked paprika, kosher salt, and black pepper. Coat the chicken evenly with the spice mixture, pressing it onto all sides.
6. Place the chicken over direct heat and grill for 2 to 3 minutes per side, turning once, until lightly charred.
7. Move the chicken to the cooler side of the grill. Continue cooking over indirect heat, turning occasionally, until the thickest part of a thigh reaches an internal temperature of 165°F, about 18 minutes.
8. Serve the grilled chicken alongside the chilled pickled peaches for a sweet, tangy contrast to the smoky spice rub.

Recipe Tips

• Use ripe but still firm peaches so they hold their shape while poaching.
• A meat thermometer is the most reliable way to ensure the chicken is safely cooked without drying it out.
• The pickled peaches can be prepared several days ahead, making this recipe ideal for entertaining.