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Dinner Recipes

Our Grilled Peach-Barbecue Chicken Recipe Is Packed With Sticky Sweet Goodness

This recipe adds a fruity twist to the classic BBQ main — and cooks to juicy perfection in 20 minutes!

Our Grilled Peach-Barbecue Chicken recipe is sure to wow your crowd for any BBQ or gathering. Why? Because it uses our from-scratch BBQ sauce, which contains ingredients you already have on hand like peach preserves, brown sugar and ketchup. This sauce is slathered over the chicken as it’s grilling to create a caramelized crust. The end result is tender grilled chicken packed with sweet and tangy flavors.

You can tweak this recipe as needed without missing out on flavor. If you don’t have peach preserves on hand, use another fruit jam like apricot or pear as they’re just as delicious. For added heat, increase the amount of chili powder to taste. This recipe calls for bone-in, skin-on chicken pieces as they cook up succulent and tender. But, you can swap in boneless varieties for a shorter grill time. Just be sure to check the meat’s temperature to ensure it reaches 165°F before allowing it to rest.

For similar dishes, try this Honey-Mustard Chicken With Corn Salsa or these bone-in chicken recipes.


6 servings

Total Time

Prep Time


  • 1 Tbs. oil
  • 1/2 medium yellow onion, minced
  • 1 cup ketchup
  • 1/2 cup peach preserves
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. packed dark brown sugar
  • 1 Tbs. chili powder
  • 1 Tbs. cider vinegar
  • 1 tsp. garlic powder
  • 4 lbs. bone-in, skin-on chicken pieces


• In medium pot, heat oil over medium heat. Add onion; cook, stirring occasionally, until very soft and browned, 12–15 min. Stir in ketchup, preserves, Worcestershire, brown sugar, chili powder, vinegar and 1/4 cup water; over medium-high heat, bring to boil. Over medium-low, cook, stirring often, until thickened, 15–20 min. Let cool.

• Meanwhile, prepare grill for medium direct- and indirect-heat cooking. In small bowl, mix garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper; sprinkle over all sides of chicken. Coat with cooking spray.

• Place chicken, skin side down, over direct heat on grill; cook until browned, 4–5 min. Flip chicken so it's skin side up; move to indirect heat. Cover grill; cook until chicken is no longer pink near bones, 20–30 min., brushing with sauce several times during last 10–15 min. of cooking.


  • Calories: 380 kcal
  • Fat: 9 gram
  • Saturated Fat: 2 gram
  • Protein: 40 gram
  • Carbohydrate: 34 gram
  • Fiber: 0 gram
  • Cholesterol: 155 mg
  • Sugar: 27 gram
  • Sodium: 900 mg
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