Grilled Chicken with Bourbon Peach Compote

2 Mix the ingredients for the dry rub.
3 Cut the chicken breasts in half horizontally, creating 2 thinner pieces - 8 pieces total.
4 Cover both sides of the chicken with the dry rub and set aside.
7 Drain half the juice from the peaches and discard it or save it for another use.
8 Chop the peaches into bite sides pieces.
9 Chop the onions.
10 Add the chopped peaches, onions, and the reserved juice to a heavy pan with the balsamic vinegar, the sugar, garlic, and the mashed chipotle.
11 Add about 1/4 cup  of bourbon.
12 Simmer, stirring occasionally, until the liquid has almost evaporated completely and the sauce is thick.
13 Add the rest of the whiskey and simmer about 2 minutes.
14 Set aside and keep warm.
17 Preheat the grill to medium high, about 375°.
18 Brush the grill with a light vegetable oil.
19 Place chicken down on the hot grill.
20 Grill on one side until there are char marks and chicken is browned on the underside - about 6 minutes.
21 Turn with tongs and grill until the chicken is 160° in the center - about 8 more minutes.
22 Remove to a clean platter and let stand, tented with foil, for 5 to 10 minutes. The chicken will continue to cook to a safe 165°.
25 Spoon about half the bourbon peach sauce over the chicken on the platter. Add the remaining sauce to the table to be added as desired.
Oven instructions
28 Preheat the oven to 375°.
29 Spray a 13x9 inch casserole dish with nonstick spray.
30 Sprinkle the chicken breasts with the dry rub and place in the casserole dish.
31 Cover with the bourbon peach mixture.
32 Bake for 20 to 25 minutes or until and instant-read thermometer registers 160°.
33 Let stand for 10 minutes while you finish dinner preparations.