Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce

Name: Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce
Ingredients: 8 , bone-in, skin-on chicken leg quarters (about 7 pounds total), trimmed of backbone (see illustrations below) and excess fat; 1 , large onion, peeled and quartered; 1 1/4 cups, water, divided; 1 1/2 cups, ketchup; 3 tablespoons, Worcestershire sauce; 3 tablespoons, Dijon mustard; 3/4 cup, peach preserves; 1/2 teaspoon, ground black pepper; 4 tablespoons, cider vinegar; 1 tablespoon, vegetable oil; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 2 teaspoons, chili powder; 1/2 teaspoon, cayenne pepper; , hot pepper sauce, such as Tabasco

Main Courses
Chicken
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2006

Most recipes stick with boneless breasts and bottled sauce. How about a barbecue sandwich that rivals pulled pork in a fraction of the time?

SERVES 6 to 8

TIME 2¾ hours, plus 1 hour soaking

Barbecued Pulled Chicken For Charcoal Grill with Peach Sauce

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