For The Peaches
1 cup sugar
²⁄³ cup distilled white vinegar (5% acidity)
6 whole cloves
2 cinnamon sticks
2 pounds peaches, peeled, halved, and pitted
For The Chicken
2 tablespoons brown sugar
2 tablespoons whole cumin seeds, toasted and ground
2 tablespoons smoked paprika
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
4 chicken legs, thighs and drumsticks separated
1. Make the pickled peaches: In a medium nonreactive (such as stainless steel or enamel) pot, combine sugar, vinegar, cloves, and cinnamon with 1⁄3 cup water; bring to a boil over medium heat, stirring to dissolve sugar. Lower heat to medium-low; add peaches. Cook without boiling until heated through and fork-tender, 10 to 15 minutes.
2. Using a slotted spoon, transfer peaches, cavity side down, to a clean, quart-sized jar. Add cinnamon and cloves and ladle in syrup, filling to within ½-inh of rim. Chill. (Peaches will keep, refrigerated, for 2 months.)
3. Make the grilled chicken using our 17 Ways To Grill Greener and prepare a grill for indirect grilling. Lightly oil grates.
4. In a small bowl, combine sugar, cumin, paprika, salt, and pepper; rub all over chicken. Sear over direct heat, flipping once, 2 to 3 minutes per side. Move to cooler part of grill and cook, rotating occasionally, until a thermometer inserted into the thickest part of a thigh reads 165 degrees, about 18 minutes more. Serve chicken with chilled pickled peaches.