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–+ servings

Peach BBQ Chicken

45 minutes
Serves 4 -6 people
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peach bbq chicken on a blue platter

Ingredients 

For the Chicken:

  • 1.5 –2 lb boneless skinless chicken thighs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 –2 tbsp BBQ spice blend
  • 1 –2 tbsp avocado oil

For the Peach BBQ Sauce:

  • 1 15 oz can peaches in syrup (use some of the juice)
  • 1 cup store-bought BBQ sauce
  • 3 tbsp apple cider vinegar
  • 5 garlic cloves
  • 2 small shallots
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 –2 tbsp olive oil
  • Kosher salt to taste
  • Black pepper to taste

Equipment

  • Grill or grill pan *can use regular pan

Directions 

  • Pat the chicken completely dry. Drizzle with avocado oil and rub to coat evenly. Season all over with kosher salt, black pepper, and BBQ spice blend.
  • Add the peaches (with some of the juice), BBQ sauce, apple cider vinegar, garlic, shallots, Dijon mustard, smoked paprika, and olive oil to a blender. Blend until completely smooth.
  • Taste the sauce and adjust as needed. If it leans sweet, add kosher salt, black pepper, or a splash more vinegar until balanced.
  • Divide the sauce in half. Reserve one half for brushing on the grill. Transfer the other half to a saucepan.
  • Place the saucepan over medium heat and simmer for 5–8 minutes until slightly thickened. Keep warm.
  • Preheat grill to medium heat and oil the grates.
  • Place the chicken on the grill with no sauce. Cook undisturbed for 4–5 minutes to develop char.
  • Flip, then begin brushing with the reserved sauce. Continue flipping and brushing every couple of minutes, layering the glaze as it caramelizes.
  • Cook until the chicken reaches 165°F and is glossy with light char, about 10–12 minutes total.
  • Transfer to a cutting board and let rest for a few minutes.
  • Slice the chicken and toss lightly with some of the warm, simmered sauce. Serve with extra sauce on the side.
Some tips!
Dry chicken and a light coating of oil help create better browning and prevent sticking on the grill.
Always start grilling without sauce, then layer it on after the first flip to prevent burning.
Flip and brush the chicken frequently to build a sticky, caramelized glaze.
Simmering part of the sauce while the chicken cooks deepens the flavor and ensures everything is ready at the same time.
If the sauce tastes too sweet, balance it with salt, black pepper, or a splash of vinegar instead of adding sugar.
Fresh peaches can be used instead of canned. Substitute 2–3 ripe peaches (peeled and chopped) and add ¼–⅓ cup water or apple juice to replace the syrup. Adjust seasoning to taste.