Grilled Chicken with Peach Barbecue Sauce

Southern peaches add a delicious sweetness to just about anything... including barbecue sauce! The key to perfect barbecue...
Contributor
Grilled Chicken with Peach Barbecue Sauce
Justin Fox Burks
Grilled Chicken with Peach Barbecue Sauce

Southern peaches add a delicious sweetness to just about anything... including barbecue sauce! The key to perfect barbecue chicken is to apply the sauce when the chicken is almost done. This prevents the sauce from burning. — Jennifer Chandler, The Southern Pantry Cookbook.

4
Servings
222
Calories Per Serving
Deliver Ingredients

Notes

Boneless, skinless chicken breasts can also be easily grilled indoors on a grill pan.

The barbecue sauce can be made up to 5 days in advance. Store covered in your refrigerator.

Making a homemade barbecue sauce is very easy, but it does take time. You can stir the puréed peaches into your favorite bottled barbecue sauce if you prefer. Just simmer for 5 minutes to meld the flavors.

Ingredients

For the peach barbecue sauce:

  • 1  Cup  sliced peaches, thawed if using frozen
  • 2  Cups  ketchup
  • ½  Cup  water
  • 1/3  Cup  cider vinegar
  • 2  Tablespoons  light brown sugar
  • 2  Tablespoons  molasses
  • 1  Teaspoon  crushed red pepper flakes
  • 1  Teaspoon  onion powder
  • 1  Teaspoon  ground dry mustard
  • Worcestershire sauce

For the barbecue chicken:

  • Vegetable oil, for grates
  • boneless, skinless chicken breasts (about 1 ½ pounds)
  • Kosher salt and freshly ground black pepper

Directions

For the peach barbecue sauce:

Put the peaches in a food processor and purée until smooth with some small chunks.

In a large saucepan, combine the ketchup, water, cider vinegar, brown sugar, molasses, red pepper flakes, onion powder, dry mustard, and Worcestershire. Bring the sauce to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens, 20 to 25 minutes.

Stir in the reserved peach purée and cook until the flavors have melded, about 5 more minutes. Measure out 1 cup of sauce. Refrigerate the remaining sauce for another time. (It will keep for up to 5 days in your refrigerator.)

For the barbecue chicken:

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Generously sprinkle the chicken with the salt and pepper. Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side. During the final 5 minutes of cooking, baste the chicken with the barbecue sauce. Remove the chicken from the grill. Serve warm.

Nutritional Facts

Total Fat
2g
3%
Sugar
38g
42%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
54g
42%
Protein
1g
2%
Vitamin A, RAE
48µg
7%
Vitamin C, total ascorbic acid
61mg
81%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
67mg
7%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
16µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
65mg
9%
Selenium, Se
1µg
2%
Sodium, Na
1037mg
69%
Water
58g
2%

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

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