Roasted Peach BBQ Chicken (Printable)

Juicy baked chicken thighs glazed with homemade peach BBQ sauce and topped with caramelized peaches.

# What You'll 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
16 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

# Directions:

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 generously with kosher salt and black pepper on all sides. Arrange in the prepared baking dish, skin-side up.
03 - In a medium 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. Cook for 10 minutes until the peaches break down and soften. 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, using a spoon or brush to coat each piece thoroughly. Arrange fresh peach slices around and on top of the chicken. Reserve the remaining sauce for serving.
05 - Bake uncovered for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is deeply caramelized. For additional browning, broil on high for 2 to 3 minutes at the end of baking, watching carefully to prevent burning.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh cilantro or parsley if desired. Serve warm with the reserved peach BBQ sauce drizzled on top or alongside.

# Expert Tips:

01 -
  • The peach BBQ sauce tastes like someone bottled a July sunset and poured it over dinner.
  • It uses one pan and one saucepan, which means you get maximum flavor with minimum dishpan hands.
02 -
  • If your peaches are rock hard the sauce will never come together smoothly, so either wait a day or two or microwave them for thirty seconds to soften them up first.
  • That five minute rest is not optional because cutting in too early means all those beautiful juices end up on the cutting board instead of in the meat.
03 -
  • Broiling for those last two minutes is the difference between good chicken and the kind people text you about the next day asking for the recipe.
  • Use a brand of ketchup you already love because its flavor runs through the entire dish and there is no hiding a mediocre one.

Go Back