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.
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
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.
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|
|1 tsp.||ground black pepper|
|3 tsp.||olive oil (divided)|
|1 1/2 lbs.||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.
Serving size: 1/4 cup sauce
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|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 1g||4%|
|Vitamin A 10%||Vitamin C 2%|
|Calcium 2%||Iron 2%|
|Vitamin K 3mcg||Potassium 300mg|