Grilled Chicken in Peach BBQ Sauce

Ingredients:

• 2 tbsp vegetable oil + extra for greasing grill grates
• 2 chicken halves (2-2.3 kg total)
• Half a medium onion, chopped
• 1 tbsp. chili powder
• 1/4 cup ketchup
• 3 tablespoons peach jam
• 1/4 cup chopped pickles

Preparation:

1. Preheat your outdoor grill, setting up direct and indirect heat zones (move the hot coals to only one side of the grill or turn on only half the burners on a gas grill). Once the grill is hot, brush the grates with vegetable oil.
2. Fry the chicken:
   
   Pat the chicken dry with paper towels and sprinkle with 1 teaspoon of salt and a couple of grinds of black pepper. Grill the chicken, skin side up, over direct heat (hotter side) until lightly charred, about 4 minutes. Flip and cook until the skin has light grill marks, another 3 to 5 minutes. Flip again and move the chicken to the cooler side of the grill. Cover and cook until a thermometer inserted into a thigh registers 165°F (74°C), about 40 minutes.
3. Prepare barbecue sauce:
   
   Meanwhile, heat 2 tablespoons of vegetable oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves, and 1/2 cup of water and bring to a boil. Simmer until the sauce thickens slightly, about 8 minutes. Add the pickles. Blend with an immersion blender or in a stand blender. Set aside 1 cup of the sauce for serving.
4. Grease the chicken:
   
   Once the chicken is cooked through, begin brushing it with the remaining barbecue sauce and return it to the direct heat. Continue brushing, turning frequently, until the sauce has set and is lightly charred, about 5 minutes. Serve the chicken with the reserved barbecue sauce.