( ENSPIRE Recipes ) Chef Jacoby Ponder Shares This Exclusive Recipe from His Upcoming Book
ENSPIRE Contributor: Iris Michelsen
This tantalizing Peach Bourbon BBQ Chicken recipe is perfect as spring turns into summer! The recipe is available along with many others in Chef Jacoby Ponder’s upcoming recipe book, “Supper”, set to be released in the Fall of 2022. This recipe was shared with ENSPIRE as a sneak peek into what we can expect in the book.
Known for his appearances on Chopped and Cutthroat Kitchen, Chef Ponder is an award-winning celebrity private chef and food entrepreneur. He is the founder of FireSyde Chef & Co. and Chef Ponder & Co, which employs talented teams of chefs from Hampton Roads, Virginia, and Atlanta. Chef Ponder is also a navy veteran and currently leads in-person and virtual cooking classes for other veterans and civilians.
This recipe combines the sweetness of the peach with the smoky and savory flavor of fresh-off-the-grill barbecue. It’s perfect for entertaining, whether with a large group of guests or a small family night in, this meal is sure to be a hit. Try out this daring recipe this weekend, and you will not be disapointed.
Below is Chef Ponder’s recipe for Peach Bourbon BBQ Chicken:
Ingredients
2 Sticks of unsalted butter
3 Tablespoons of Emblem Olive Oil
1/2 cup diced yellow or sweet onion
1 clove garlic, diced
3/4 cup ketchup
1/2 cup bourbon
1 Tablespoon of Garlic Salt
1 Tablespoon of Onion Powder
1 Tablespoon of Cumin
1/3 cup apple cider vinegar
1 cup Fresh Grilled peaches (about 3 large peaches, peeled and diced)
2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
dash of red pepper flakes
1/4 teaspoon Cracked pepper
4 Whole Wings
Preparation
Heat a medium saucepan to medium-high heat. Add 2 sticks of butter, Olive Oil, Onion, and garlic and sauté for 5 minutes, stirring frequently, until softened.
Add the ketchup, bourbon, apple cider vinegar, puréed peaches, honey, mustard, Worcestershire, hot sauce, and pepper and whisk to combine.
Preheat an indoor grill to medium-high heat slice Peaches into wedges cover w/ Olive Oil and a Pinch of Brown Sugar place on grill for about 5 mins each side remove from grill and set about 4 pc aside for garnish.
Take the remainder Peaches place in blend and blend into a puree and add to sauce while simmering.
Reduce heat to medium and simmer for 15-20 minutes, stirring frequently to make sure the bottom doesn’t burn. If it starts really boiling, reduce to medium-low.
For the chicken, Season the chicken with salt and pepper, Garlic salt, cumin, Onion powder, coat with Emblems Smokey Mesquite Oil and grill for 3 minutes per side. Baste liberally with the BBQ sauce, and grill for another 3 minutes per side. Keep basting with desired amount of sauce and grill until chicken is cooked through.
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The Peach BBQ Chicken can be paired with macaroni and cheese, as well as Chef Jacoby’s recipe for Southern Style Black-Eyed Peas. Below is the recipe for this as well:
Ingredients
2 cups dried black-eyed peas (4 cups cooked)
1 tbsp. Oil
1 tsp cumin powder
1 yellow onion, diced
2 garlic cloves, minced
1 tsp. Cumin powder
1 tsp chili powder
1 tbsp coriander powder
1 can tomatoes, diced
1 cup of coconut milk
1 smoked turkey wing
1 sprig of cilantro
Preparation
Rinse and pick through the black-eyed peas. Soak overnight.
Bring water to a boil, reduce to a simmer.
Cook smoked turkey wings until tender 30 to 45 minutes.
Drain soaked beans and add to pot with turkey stock while the beans are cooking.
Heat oil in a large saucepan over medium – high heat.
Add cumin powder and fry. Stir for five to 10 seconds or until the seasoning blooms.
Reduce the heat to medium and add the yellow onion.
Fry until transparent then add garlic and ginger. Fry until soft.
Add spice powders and fry.
Stir for a minute or until aroma is releases.
Add canned tomato (reserve juice) and raise heat to medium – high.
Simmer and stir occasionally. Crush the tomatoes with the back of your fork until you get a thick sauce.
Add coconut milk and salt to taste.
Simmer for a couple of minutes or until the sauce reaches the consistency you like.
Add black-eyed peas.
Serve with fresh chopped cilantro sprinkled on top saffron rice.
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We hope this recipe provides a nice meal for a warm summer night! Be sure to stay tuned for Chef Jacoby’s upcoming cookbook. Follow Chef Jacoby on Instagram or visit his website to stay updated on what he’s doing.
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