Yield: 12 servings. BOURBON-PEACH RELISH: 2 Tbsp. unsalted butter 6 fresh peaches, pitted, cut in 1/2" dice 1 cup bourbon 1 cup brown sugar 2 serrano chiles, seeded and minced 1/4 cup roasted red pepper, cut in 1/4" dice 1 Tbsp. rice wine vinegar 1 cup unsalted peanuts, toasted COMPOUND BUTTER: 1 cup unsalted butter, softened 2 Tbsp. fresh rosemary, chopped 1 Tbsp. garlic, minced 1 Tbsp. Tabasco® brand Chipotle Pepper Sauce To taste, freshly ground black pepper CHICKEN: 12 slices country ...

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