A Savory Send-Off to Summer: Peach BBQ Chicken

Peach season may be known for cobblers, pies and other sweet treats, but this week's OCW Recipe Collection is taking one of summer's favorite fruits in an entirely different direction.

For the August 26 edition of Oklahoma’s Choice Weekly, we're making Peach BBQ Chicken, an easy grilled dinner featuring a homemade peach barbecue glaze that's sweet, smoky and tangy.

Fresh peaches bring natural sweetness to the sauce, while barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika and garlic give it plenty of savory flavor.

The result is a glossy peach barbecue sauce that's brushed over grilled chicken during the final few minutes of cooking. Adding the glaze toward the end helps keep the sugars in the sauce from burning while still giving the chicken plenty of flavor.

From Sweet to Savory

Peaches actually have a little history with the OCW Recipe Collection.

We kicked off the collection with Fresh Peach Crumble Bars, putting summer peaches firmly in dessert territory.

For this recipe, we're bringing them back but this time, they're meeting the grill.

The combination makes Peach BBQ Chicken especially fitting for late August. There's still plenty of summer left for firing up the grill, but we're getting awfully close to the season of football food, fairs, comfort dishes and eventually everything apple and pumpkin.

Consider this one last salute to summer.

Don't Forget the Food Thermometer

Because this recipe features poultry, we're also including an important food-safety reminder.

Chicken should reach a minimum internal temperature of 165°F (74°C). Use a food thermometer to check the thickest part of the chicken before serving.

It's also important to avoid using barbecue sauce that has come into contact with raw chicken as a finishing sauce unless it has been thoroughly cooked. An easy solution is to set aside some of the homemade peach BBQ sauce before you begin brushing the chicken.

What's on the Side?

Peach BBQ Chicken can easily become the centerpiece of a simple summer dinner.

Pair it with grilled vegetables, a garden salad, roasted potatoes, green beans or another favorite summertime side. Fresh or lightly grilled peach slices also make a colorful finishing touch and reinforce the peach flavor without making the meal overly sweet.

And if you've still got a few good peaches hanging around afterward?

Well... we happen to know where you can find a pretty good recipe for Peach Crumble Bars. 😉

Find It in the OCW Recipe Collection

The complete Peach BBQ Chicken recipe including ingredients, step-by-step directions and our food-safety tip  is featured in the August 26 edition of Oklahoma’s Choice Weekly and the growing OCW Recipe Collection.  https://oklahomaschoiceweekly.com/digitaledition/

Summer isn't quite finished yet.

We might as well make it delicious. 🍑🔥

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

½ teaspoon garlic powder

1 tablespoon olive oil

Salt and black pepper, to taste

Fresh peach slices for serving, optional 

Directions

1. Make the peach BBQ sauce.  Add the diced peaches to a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the peaches begin to soften.

2. Add the seasonings.  Stir in the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika and garlic powder. Reduce the heat and simmer for 10–15 minutes, stirring occasionally.

3. Blend the sauce.  For a smooth barbecue sauce, carefully blend the mixture with an immersion blender. You can also allow the mixture to cool slightly and transfer it to a blender. Set aside a portion of the finished sauce for serving so it does not come into contact with raw chicken.

4. Prepare the chicken.  Preheat the grill to medium-high heat. Pat the chicken breasts dry, season both sides with salt and black pepper and brush lightly with olive oil.

5. Grill.  Place the chicken on the grill and cook, turning as needed. During the final few minutes of cooking, brush the chicken with the peach barbecue sauce, glazing both sides. Adding the sauce near the end helps prevent its sugars from burning.

6. Check the temperature.  Continue cooking until the thickest part of each chicken breast reaches an internal temperature of 165°F (74°C) when checked with a food thermometer.

7. Rest and serve.  Remove the chicken from the grill and let it rest for about 5 minutes. Brush with the reserved peach BBQ sauce and garnish with fresh or grilled peach slices, if desired.