Roasted Peach BBQ Chicken (Printable Version)

Tender chicken thighs baked in sweet, smoky peach BBQ sauce with caramelized peach slices for a summery main dish.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Roasted Peach BBQ Sauce

05 - 2 large ripe peaches, pitted and sliced
06 - 1/2 cup ketchup
07 - 1/4 cup apple cider vinegar
08 - 2 tablespoons honey
09 - 2 tablespoons brown sugar
10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon gluten-free Worcestershire sauce
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon garlic powder
14 - 1/4 teaspoon onion powder

→ Topping and Garnish

15 - 1 large peach, sliced into wedges
16 - 2 tablespoons fresh cilantro or parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Pat chicken thighs dry with paper towels. Drizzle with olive oil and season evenly with kosher salt and black pepper. Arrange in the prepared baking dish, skin-side up.
03 - In a small saucepan, combine the 2 sliced peaches, ketchup, apple cider vinegar, honey, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes until the peaches are very soft. Puree with an immersion blender or transfer to a standard blender and blend until smooth.
04 - Pour half of the peach BBQ sauce evenly over the seasoned chicken thighs, spreading to coat. Arrange the fresh peach slices around and on top of the chicken. Reserve the remaining sauce for serving.
05 - Bake uncovered for 35 to 40 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden and caramelized. For extra browning, broil for 2 to 3 minutes at the end.
06 - Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro or parsley if desired. Serve warm with the remaining peach BBQ sauce on the side.

# Helpful Hints:

01 -
  • The peach sauce does double duty as a glaze and a dipping sauce, so nothing goes to waste and every bite sings.
  • It pulls off that slow cooked, pitmaster feel using nothing more than your oven and a saucepan.
02 -
  • Do not skip the rest period because pulling the chicken too early means juices run everywhere except into the meat where they belong.
  • Underripe peaches will make a dull sauce, so press gently and choose fruit with a little give and serious fragrance.
03 -
  • The broiler is your secret weapon for that lacquered, sticky skin, so watch it like a hawk because thirty seconds too long flips gorgeous into burnt.
  • If your peaches are extra juicy, simmer the sauce a few minutes longer so it coats the back of a spoon before you pour it on.

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