Fruited Barbecue Chicken
Sweet, smoky, and irresistibly juicy, Fruited Barbecue Chicken is a vibrant twist on classic barbecue that combines tender, spice-rubbed chicken thighs with the natural sweetness of grilled pineapple and peaches. This easy yet impressive recipe highlights a homemade glaze of barbecue sauce and honey, which caramelizes beautifully as it cooks, leaving the chicken sticky, glossy, and packed with flavor. Red onion wedges add a subtle savory note, complementing the roasted fruit perfectly. Whether grilled to perfection or roasted in the oven, this dish is a crowd-pleaser that comes together in under an hour. Serve it with rice or a crisp salad for a complete summer-inspired meal, and don't forget a sprinkle of fresh parsley for an elegant finish. Perfect for backyard BBQs or casual family dinners, this fruity twist on barbecue chicken will make your taste buds sing!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 cup barbecue sauce
- 2 tablespoons honey
- 1 cup pineapple chunks (fresh or canned)
- 1 cup peach slices (fresh or canned)
- 1 small red onion
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your grill or oven (if using grill: medium-high heat; if oven: 400°F/200°C).
In a small bowl, combine garlic powder, paprika, salt, and black pepper. Rub this mixture evenly over the chicken thighs.
If grilling, lightly oil the grill grates with 1 tablespoon of olive oil. If using an oven, line a baking sheet with foil and brush with 1 tablespoon of olive oil.
In a medium saucepan over medium heat, whisk together barbecue sauce and honey. Cook for 2-3 minutes until warm, then remove from heat and set aside.
Prepare the fruits and onion: slice the red onion into wedges. If using fresh pineapple or peaches, chop into bite-sized pieces.
Place the chicken thighs onto the grill or prepared baking sheet. Cook for 20 minutes, flipping halfway through grilling/roasting.
After 20 minutes, begin basting the chicken with the barbecue-honey glaze. Add the pineapple, peach slices, and onion wedges to the grill or sheet pan.
Continue cooking the chicken for another 15-20 minutes, flipping and basting every 5 minutes, until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked.
Remove the chicken and fruits from the grill/oven. Let rest for 5 minutes.
Serve the chicken topped with grilled pineapple, peach slices, and onions. Garnish with fresh parsley, if desired. Pair with a side of rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 42.6 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 787 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
