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Barbeque Peach Chicken

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Coogan's Kitchen
In this easy Barbeque Peach Chicken recipe, we combine sauteed onions and fresh garlic with our favorite barbeque sauce, peach preserves (plus fresh peaches), chicken broth, and Worcestershire sauce.
The chicken is browned crispy on the stovetop and then tossed in the oven to finish out the baking process with a tasty barbeque peach sauce, surrounded by a sea of sliced sweet peaches, and topped with fresh green onions and parsley.
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Prep Time 10 minutes
Cook Time 15 minutes
Oven Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings

Equipment

  • Large Cast Iron Skillet
  • Large Bowl
  • Whisk
  • Spatula

Ingredients
  

  • 6 to 8 small chicken thighs , bone-in, skin on
  • kosher salt + black pepper , season chicken to preferred taste
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 large onion , diced
  • 6 cloves garlic , peeled and minced
  • 1¼ cup chicken broth
  • 16 oz barbeque sauce
  • 16 oz peach preserves
  • 1 tbsp brown sugar
  • ½ cup water
  • 2 tbsp Worcestershire sauce
  • 2 whole green onions , chopped
  • 1 tbsp parsley , dried

Instructions
 

  • Preheat oven to 300° F.
  • Lightly salt and pepper the chicken thighs. Heat oil and butter in a large cast-iron skillet over medium-high heat.
    Add the chicken thighs skin side down first and then brown (sear) both sides evenly without crowding the pan. If they don't all fit, just brown them in stages.
    Once browned, transfer the chicken thighs to a plate or pan for later use.
    RECIPE NOTE: *Do not cook the chicken all the way through. It will finish cooking in the oven.
  • Drain half of the fat from the skillet. Add in onions and cook over medium heat for about 2 minutes or until softened.
  • Stir in chicken broth and reduce heat to simmer. Allow the broth to reduce slightly.
  • While the broth and onions simmer, mix together the barbeque sauce, peach preserves, brown sugar, water, and Worcestershire sauce (do not add the green onion or parsley yet) in a large mixing bowl. Once thoroughly mixed, add to the onions and broth mixture and combine well, while deglazing the chicken bits from the bottom of the pan.
  • Stir in the garlic and continue to simmer for about 3 to 5 minutes. Taste test and add additional seasonings, if needed, to preferred taste.
  • Remove from heat and transfer the browned chicken to the cast-iron skillet. Ensure the chicken is placed skin-side up to maintain its crispiness while baking.
    Place sliced fresh peaches around the chicken and transfer the cast-iron skillet to the oven.
  • Bake in a 300° F preheated oven for 1½ hours or until the chicken reaches an internal temperature of 165 degrees F by inserting a meat thermometer into the thickest part of the meat without touching a bone.
  • Sprinkle sliced green onions and dried parsley over the top and serve over scratch mashed potatoes or rice.

Notes

Nutrition Disclaimer
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Keyword Barbeque Peach Chicken, Chicken Recipes, Chicken Thighs, Peach Barbeque, Peach BBQ Sauce, Peach Preserves, Peaches
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