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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your grill to medium-high heat, or preheat your oven to 375°F (190°C).
Step 2
Pat the chicken thighs dry with paper towels. Brush with olive oil and season both sides with salt and black pepper.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove the chicken from the heat and let it rest for 5 minutes.
Step 8
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
| Serving size | (1620.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3464.1 |
| Total Fat 214.4g | 0% |
| Saturated Fat 57.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 972mg | 0% |
| Sodium 4752.7mg | 0% |
| Total Carbohydrate 178.1g | 0% |
| Dietary Fiber 1.6g | 0% |
| Total Sugars 131.7g | |
| Protein 220.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 183.9mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2480.7mg | 0% |
Source of Calories