Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

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

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.


"Comfort is key for a barbecue." -Ashley Madekwe

The refrigerator light goes on...

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.


Spicy Peach Barbecued Chicken

Servings: 6 | Serving size: 4 ounces chicken with 1/4 cup sauce

Cooking time: 30 minutes

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

Serve with Traditional Carrot Salad or Zucchini Salad or Carrot Salad with Marjoram Vinaigrette and Roasted Corn on the Cob or Baked Potato or French Fries.

1/4 cup peach preserves
1 small shallot (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. chili powder
2 tsp. paprika
1 tsp. ground black pepper
1/2 tsp. salt
3 tsp. olive oil (divided)
1 1/2 lbs. boneless, skinless chicken thighs

Spicy Peach Barbecued Chicken recipe from Dr. Gourmet

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.

Nutrition Facts

Serving size: 1/4 cup sauce

Servings: 6

Amount Per Serving

Calories 203 Calories from Fat 59
% Daily Value
Total Fat 6.5g 9%
    Saturated Fat 1.5g 8%
    Monounsaturated Fat 1.5g
    Trans Fat 0g
Cholesterol 76mg 25%
Sodium 432mg 18%
Total Carbohydrates 15g 5%
    Dietary Fiber 1g 4%
    Sugars 9g
Protein 20g
Vitamin A 10% Vitamin C 2%
Calcium 2% Iron 2%
Vitamin K 3mcg Potassium 300mg