Spicy Peach Barbecued Chicken



Serving size

4 ounces chicken with 1/4 cup sauce
30 minutes

This recipe can easily be multiplied and the cooked chicken, refrigerated, keeps well for 3-4 days. Try leftovers on sandwiches.


Spicy Peach Barbecued Chicken


1/4 cup Peach preserves
1 Small Shallots, raw (peeled and coarsely chopped)
2 Tbsp. Maple syrup
1/4 cup Apple cider vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. Cayenne pepper
1/8 tsp. Ground cinnamon
1 tsp. no salt added chili powder
2 tsp. Paprika
1 tsp., ground Black pepper
1/2 tsp. Salt
3 tsp. Olive oil (divided)
24 ounces Boneless, skinless chicken thighs


Place a large skillet in the oven and preheat to 400°F.

Place the peach preservers, shallot, maple syrup, vinegar, Worcestershire, cayenne pepper, cinnamon, chili powder, paprika, black pepper, salt, and 1 teaspoon of the olive oil in a blender or mini chopper.

Blend until smooth.

When the oven is hot, add the remaining 2 teaspoons of the olive oil to the pan.

Swirl and add the chicken thighs.

Return the pan to the oven and roast for 4 minutes.

Turn the chicken over and pour the barbecue sauce over the chicken.

Return the pan to the oven and roast for another 12 minutes. Turn the chicken thighs over about every 4 minutes.

Remove from the oven and let cool slightly.

Serve the chicken topped with the barbecue sauce.

Serve this recipe with one of these starch side dishes.

Baked Potato

Preheat the oven to 325°F. Scrub the potato and place in the oven. Bake for 30 to 40 minutes until the potato gives slightly when you squeeze it.

French Fries

Place the water in a large sauce pan over high heat. While the water is coming to a boil, peel and cut the potatoes into 1/4 inch by 1/4 inch strips. When the water begins to boil reduce the heat to a simmer and add the baking powder while stirring…

Roasted Corn on the Cob

Preheat the oven to 400°F. Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks. Sprinkle the salt and pepper over the corn. Fold the husks against the corn and wrap in foil. Roast in…

Twice Baked Potatoes

Preheat the oven to 400°F. Poke a few holes in the potato using the tines of a fork. Place the potato in the oven and bake for 50 minutes. Remove and let cool slightly. Slice the potato in half lengthwise. Scoop out the flesh of the potato leaving about 1/4…


Serve this recipe with one of these vegetable side dishes.

Carrot Salad with Marjoram Vinaigrette

Fold together the carrots, cranberries, olive oil, vinegar, marjoram, sugar, salt and pepper. Chill.

Parsnip French Fries

Peel the parsnips and cut lengthwise into the shape of thick French fries. Place them in a mixing bowl with cold water and ice cubes. Soak for 30 minutes. Preheat oven to 400°F. After soaking the parsnips, drain them and then pat dry with a paper towel. Place the parsnips…

Traditional Carrot Salad

Fold together the carrots, raisins, mayonnaise, lemon zest, lemon juice, salt and pepper. Chill.

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire Sauce and Heinz brand apple cider vinegar and ketchups are all gluten-free.


This is a low sodium recipe.

Recipe Notes

Usually barbecue is restricted to the summer – and this sauce works on the grill really well – but I designed this as a barbecue that you can make any time of the year. It is super simple: the hardest part of the recipe is peeling and chopping the shallot.

The barbecue can be eaten right away, but it makes great leftovers and it is especially good if you use a couple of forks to shred the chicken and fold it into the sauce (this makes fantastic barbecue sandwiches).

This might be a sweeter barbecue than you’re used to, but I love the combination of the spice and peach flavors. The recipe is maybe not as spicy as many might like it, and adding either a jalapeno or more cayenne will spice it up.

"Comfort is key for a barbecue."

Ashley Madekwe