1/4 cup peanut oil
1/4 cup vinegar
1 tablespoon white sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons grenadine syrup
1 cup distilled white vinegar
2 cloves garlic, crushed
2 tablespoons dried green tea (optional)
In a medium bowl, combine the peanut oil, vinegar, sugar, lemon juice, lemon zest, grenadine, and white vinegar. Mix well and refrigerate until chilled.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in alcohol and gelatin, steaming well. Mix peanut oil, vinegar, lemon zest, and grenadine syrup. Pour mixture into apple steamer, leaving a 1-inch border on all sides.
Transfer chicken to a large resealable plastic bag. Irrig pan with 1 cup water, leaving breast side up.
When marinade is cool shake peach and apple together, sprinkle with lemon tea and white vinegar mixture to seal remainder of marinade.
Place chicken on rack in slow cooker and garnish with lemon zest