Ginger Peach Barbecued Chicken
Sweet, tangy, and irresistibly sticky, this Ginger Peach Barbecued Chicken is a summer favorite bursting with bold flavors. Juicy, bone-in chicken thighs are grilled or baked to golden perfection, then slathered in a luscious homemade glaze made from peach preserves, zesty grated ginger, savory soy sauce, and a hint of chili heat. Whether you're cooking outdoors on the grill or in the oven, the glaze caramelizes beautifully, creating a mouthwatering balance of sweet and savory notes with every bite. Perfect for weeknight dinners or backyard BBQs, this dish pairs wonderfully with a fresh green salad, roasted vegetables, or fluffy rice. Plus, it’s quick to prepare, with just 15 minutes of prep time and a rich, gourmet finish that will impress everyone at the table!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup peach preserves
- 0.25 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 0.25 teaspoon red chili flakes
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your grill to medium-high heat, or preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Brush with olive oil and season both sides with salt and black pepper.
In a small saucepan over medium heat, combine the peach preserves, ketchup, soy sauce, apple cider vinegar, grated ginger, minced garlic, and red chili flakes. Stir well and simmer for 3-5 minutes, until fragrant and slightly thickened. Remove from heat.
If grilling, place the chicken thighs skin-side down on the grill. Cook for 5-7 minutes per side, or until grill marks appear and the chicken is almost cooked through.
If baking, place the chicken thighs in a single layer on a baking sheet lined with aluminum foil or parchment paper. Bake for 25-30 minutes.
Brush the peach ginger glaze generously over the chicken on both sides. If grilling, continue to cook for another 5-7 minutes, flipping occasionally, until the glaze is caramelized and the chicken reaches an internal temperature of 165°F (74°C). If baking, brush the glaze onto the chicken during the last 10 minutes of baking.
Remove the chicken from the heat and let it rest for 5 minutes.
Garnish with chopped parsley if desired, and serve warm. Pair with a fresh green salad, roasted vegetables, or rice for a complete meal.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 38.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 501 mg | 11% | |
*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.
