Grilled BBQ Peach Chicken with Cauliflower Rice
Prep time
Cook time
Total time
Chicken thighs and peaches are tossed on the grill, smothered in tangy BBQ sauce and served over cauliflower rice. Lazy summer dining at its finest.
Serves: 4 servings
  • 4 chicken thighs
  • 4 peaches, cut in half pits removed
  • 1 cup favorite bbq sauce plus extra for serving
  • salt and pepper
  • olive oil
  • 1 head cauliflower
  • 1-2 tablespoons minced garlic
  1. Preheat grill.
  2. Brush chicken and peaches with olive oil and season chicken with salt and pepper.
  3. Cook chicken on indirect heat for 20-25 minutes. Baste with bbq sauce 5-15 minutes before chicken is finished depending on how charred you prefer your chicken (the longer the sauce is on the more charring will occur when the sugars are caramelized by the fire).
  4. Chicken is done when it reaches an internal temperature of 170 degrees or the juices run clear when cut. Depending on size of chicken and your grill setup this may happen faster or slower than these times.
  5. Baste chicken again (with a fresh bowl/brush) with sauce just before serving.
  6. Grill peaches, turning once, for about 15 minutes. Cut peaches up into bite sized pieces.
To Make Cauliflower Rice:
  1. Cut head up into bite sized pieces.
  2. Pulse in food processor or blender until it is the size of rice grains. Remove any unprocessed pieces.
  3. Saute in 1-2 tablespoons of olive oil or butter. If you prefer it more steamed you can use a lid and cook it over medium heat. If you want it more dry and fried rice kind of mouth feel leave the lid off and stir it frequently. Either method takes about 6-8 minutes.
Recipe by The Adventure Bite at