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1
SET UP: Prepare an outdoor grill so that you have a medium-hot fire for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill).
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2
Once hot, brush the grill grates with oil.
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3
GRILL THE CHICKEN: Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper.
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4
Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes.
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5
Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more.
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6
Flip again and move the chicken to the indirect side of the grill (the cooler side).
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7
Cover and cook until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 40 minutes.
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8
MAKE THE BBQ SAUCE: Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat.
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9
Add the onion and cook, stirring occasionally, until softened, about 8 minutes.
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10
Add the chile powder and cook, stirring, for about 1 minute.
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11
Add the ketchup, peach preserves, and 1/2 cup water and bring to a simmer.
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12
Simmer until slightly thickened, about 8 minutes.
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13
Add the pickles.
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14
Puree with an immersion blender or transfer to a blender.
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15
Set aside 1 cup of the sauce for serving.
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16
BASTE AND SERVE: When the chicken is just fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat.
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17
Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes.
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18
Serve with the reserved BBQ sauce on the side.
