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 courvoisiercollective.com or Facebook.com/CourvoisierCanada for details.  There are cash prizes and trips to Toronto.

You can copy the recipes below if you like!

CASIE

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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