Fresh From The OCW Recipe Collection
Peach BBQ Chicken
Sweet, smoky, and just right for the last days of summer. Fresh peaches turn a homemade barbecue glaze into something special.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 ripe peaches, peeled and diced
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh peach slices for serving, optional
Directions
- Add the diced peaches to a small saucepan over medium heat. Cook about 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the barbecue sauce, brown sugar, vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and garlic powder. Reduce heat and simmer 10 to 15 minutes.
- Blend the sauce until smooth. Set aside a clean portion for serving before any sauce touches raw chicken.
- Preheat the grill to medium-high. Pat the chicken dry, season with salt and pepper, and brush lightly with olive oil.
- Grill the chicken, turning as needed. During the final few minutes, brush both sides with peach barbecue sauce.
- Cook until the thickest part reaches 165°F. Rest 5 minutes, then serve with the reserved sauce and peach slices.
OCW Kitchen Tip: Chicken must reach 165°F. Never serve sauce that touched raw chicken unless it has been thoroughly cooked.
Recipe source: Food-safety guidance: USDA Food Safety and Inspection Service.