Smoky Peach BBQ Chicken with Grilled Corn & Peppers

For the chicken

• 4 boneless, skinless chicken breasts or thighs
• 1–2 Tbsp Tagge Smoky Peach BBQ seasoning or your favorite BBQ seasoning
• ½ cup Tagge Smoky Peach BBQ sauce
• 1 Tbsp olive oil

For the grilled vegetables

• 4 ears fresh corn, husks removed
• 2 bell peppers, cut into large pieces
• 1 Tbsp olive oil
• Salt and black pepper, to taste

For the fresh peach salsa

• 2 ripe peaches, diced
• ½ bell pepper, finely diced
• ¼ small red onion, finely diced
• 1 small jalapeño, finely diced, optional
• Juice of 1 lime
• 1–2 tsp honey
• 2 Tbsp chopped fresh cilantro
• Pinch of salt

1. Make the peach salsa. Combine the peaches, bell pepper, red onion, jalapeño and cilantro in a bowl. Add the lime juice, honey and a pinch of salt. Gently toss and refrigerate while you prepare the rest of the meal.
2. Season the chicken. Pat the chicken dry, lightly coat with olive oil and season generously with the Smoky Peach BBQ seasoning.
3. Prep the vegetables. Lightly brush the corn and bell peppers with olive oil and season with salt and pepper.
4. Fire up the grill. Preheat the grill to medium-high heat. Grill the chicken for about 5–7 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F.
5. Add the BBQ sauce. During the last few minutes of cooking, brush the chicken generously with Smoky Peach BBQ sauce. Flip once or twice to let the sauce caramelize without burning.
6. Grill the vegetables. Grill the corn for about 10–12 minutes, turning occasionally, until tender and lightly charred. Grill the peppers for 6–8 minutes, turning once or twice, until softened with charred edges.
7. Serve. Let the chicken rest for a few minutes, then top generously with the fresh peach salsa. Serve with the grilled corn and peppers alongside.

Optional finishing touch: Brush the hot corn with butter and sprinkle with a little chili-lime or citrus-chili salt.