Dinner: BBQ Chicken with Sweet Chili–Peach Glaze

Recipe by Judy Kim We're keen on this homemade, peachy BBQ sauce.

Ingredients

6 –8 bamboo skewers, soaked in water
5 peaches, sliced in half and pitted
1/2 c. sweet chili sauce
1 lime, zested and juiced
8 scallions
2 red onions, sliced into 3/4" rings
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 lb. chicken thighs with skin, bone-in

Instructions

In a blender add 1 peach, roughly chopped, sweet chili sauce, zest and juice of 1 lime; pulse and blend until smooth. Transfer to a small bowl. On a rimmed sheet pan place remaining peaches cut side up with scallions. Skewer onions through center and place on sheet pan. Lightly drizzle with olive oil and toss until coated. Season with salt and pepper.
Preheat grill on medium-high. Meanwhile, rinse chicken and pat dry throughly. On a separate rimmed sheet pan place chicken and drizzle with olive oil; season with salt and pepper.
Place chicken on grill and cook covered for 10 minutes. Flip chicken and add peaches, scallions, and onions to grill. Cover for 5 minutes and flip peaches and vegetables. When chicken reaches 150 to 155 degrees F internal temperature, brush glaze on chicken. Flip chicken until glazed and browned on both sides and internal temperature is 165 degrees F; total cooking time for chicken is about 25 minutes. Peaches and vegetables should have dark grill marks and be slightly charred: cooking time is about 5 to 10 minutes.
Transfer to a large platter and serve with remaining glaze.

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