Roasted Peach BBQ Chicken (Print Page)

Juicy chicken thighs baked in sweet, smoky homemade peach BBQ sauce with caramelized peach slices on top.

# 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
16 - 2 tablespoons fresh cilantro or parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with oil or nonstick spray.
02 - Coat chicken thighs evenly with olive oil, then season generously 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 soft and broken down. Blend with an immersion blender or transfer to a standard blender and puree until smooth.
04 - Pour half of the peach BBQ sauce over the chicken thighs, spreading to coat evenly. 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 caramelized. For extra browning, broil for 2 to 3 minutes at the end.
06 - Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped cilantro or parsley if desired, and serve with the remaining peach BBQ sauce on the side.

# Expert Tips:

01 -
  • The peach BBQ sauce comes together in one saucepan and tastes better than anything you will find in a bottle.
  • Bone-in thighs stay juicy every single time, even if you get distracted and overbake by a few minutes.
  • It looks like you spent all day on it but the hands-on work is barely twenty minutes.
02 -
  • The sauce will look too thin when you pour it but it concentrates and thickens as it bakes, so trust the process.
  • Broiling is optional but those two minutes make the difference between good and unforgettable.
03 -
  • Use peaches that are slightly soft but not bruised, because underripe ones will not break down into a smooth sauce.
  • Season the chicken under the skin as well as on top and the flavor will penetrate all the way through the meat.

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