BBQ Sauce

1. Heat oil in a medium saucepan over medium heat.
2. Add onions and peaches. Toss and cook for 5-7 minutes until tender.
3. Add ketchup and cook about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute.
4. Into a blender, add the onion and peach mixture along with the bourbon. You can also do this right in the pot with a stick blender if you have one. Puree until nice and smooth and no lumps remain.
5. Into the pot, add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder and 2 cups water.
6. With a knife, prick the serrano peppers and throw them into the sauce. This method allows all the flavor to come out but still keeps the heat on the milder side.
7. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, this will take about 30 minutes. Make sure to taste the sauce as the flavors melt together to ensure there is a nice even flavor of sweet, spicy and tangy developing. Adjust with molasses, vinegar or lime as necessary.
8. Remove the serrano pepper and place into a sealed container or a mason jar and store in the fridge for up to 1 month.

Chicken

1. Place the chicken into a ziplock bag and pour the 5 Minute Homemade Italian Dressing over it. Shake, shake, shake and allow to marinade for at least an hour and up to 24 hours.
2. Prepare grill for medium heat.
3. Spray the grill liberally with a non-stick spray
4. Grill, turning frequently until nicely brown, 15–20 minutes.*
5. If you have a powerful grill, I like to turn down the grill to a nice low heat and start basting my chicken. If your grill has multiple rack levels, place the chicken on the highest level away from the flames. This makes the chicken less likely to be the cause of flare ups which can burn the skin.
6. If you had opened the grill go ahead and close it at this point. As long as the heat is low enough, the flare-ups should not be a problem,
7. Start basting the chicken with the BBQ sauce with a pastry brush. Feel free to use as much or as little as you like. I like mine super saucy so I use quite a bit.
8. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 8–10 minutes longer.