I love traditional American barbecued chicken and its sticky, sweet sauce. I wanted to give it a summer accent, so I prepared a peachy mustard marinade to tenderize and flavor the chicken. A mix of peach nectar and fresh peach are added to the simple marinade for a fruity layer of flavor. You’ll have some peach barbecue sauce leftover, so save it to mix with a salad dressing and turn any leftover chicken into a fabulous salad.
This chicken is first marinated and then tightly covered and baked, or almost steamed. Once it is baked, the cooked marinade juices are added to the barbecue sauce. Finally, right before serving, the chicken is barbecued to allow the skin to become crisp and dark brown. Cooking it in this fashion keeps the chicken moist on the inside and golden brown on the outside.
