If you have the time, follow the tip above and season your chicken with salt and pepper the night before. In a rush? No worries, just liberally season the chicken and leave it on the counter to warm up a bit while you get the grill going!
When ready to grill light your BBQ and allow it to get to temperature, ensure you have a direct heat side and indirect heat side.
Place the chicken skin side down on the direct heat section and cook until nicely colored.
Move to the indirect heat section, skin side up. Brush with the Bauman’s Peach-Jalapeno Jam.
Close the lid on your grill and cook for 35-45 minutes or until the juices run clear when the thickest part of the thigh is pricked with a fork and the fattest part of the chicken breast reaches 150 degrees with an instant-read thermometer.
Feel free to baste the chicken with additional jam during the grilling time!
Remove from grill, cover bird with foil and let rest for 10 minutes before carving.