Pass the Courvoisier: BBQ Chicken & Cognac Cursed Peaches

The other day we had a BBQ inspired by Courvoisier as part of a their current Courvoisier Challenge contest. I must give credit where due because I was in charge of the cognac and Barbie did all the cooking. I’m no chef! It turned out REALLY tasty so I asked her to share the recipes. I took the peach photos.

If you are a budding chef, go get a bottle and cook something! The Courvoisier Collective Culinary call for Submissions ends Friday, August 24th. Visit or for details.  There are cash prizes and trips to Toronto.

You can copy the recipes below if you like!


BBQ Chicken with Cognac

Blend the following together:

  • 3 Inches Fresh Ginger
  • One Small Papaya
  • Honey to taste
  • Courvoisier by free pour
  • Cayenne Pepper
  • Salt
  1. Marinate the chicken: Put chicken breast strips in a container or bowl. Generously pour marinade over the chicken; let sit for several hours, the longer the better.
  2. BBQ the drunken chicken:Brush grill with oil and put chicken pieces on the grill. Turn frequently and bbq till fully cooked. Enjoy tender chicken with whatever side your heart my desire – I recommend a spicy fried rice to offset the sweetness in the chicken.

 Cognac Cursed Peaches

  1. Buy a variety of peaches to make it interesting. Cut peaches in half and remove pits.
  2. In a bowl mix together 3 parts Courvoisier to 1 part honey. Add ground cinnamon to taste.
  3. Place peach halves in large Ziploc bag(s). Pour cognac marinade into the bag. Let the peaches soak up this marinade for a few hours, at least one hour before cook time.
  4. Brush the grill with oil. BBQ peaches on the grill, 5-7 minutes on each side or until you can easily press a fork into the flesh. Leftover marinade can be drank, as it’s delicious, or poured over the fully cooked peaches. Serve peaches with a side of your favourite ice cream or pie.

This Courvoisier Peach Nectar WAS AMAZING!


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