Chipotle BBQ Peach Chicken Thighs
Carolyn
These BBQ Chipotle Peach Chicken Thighs are seasoned, seared, and baked in a sweet and tangy peach BBQ sauce until perfectly juicy. The chipotle adds a subtle kick that pairs perfectly with the peachy sweetness.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 238 kcal
Large nonstick skillet
Peeler
Chef's knife
For the chicken thighs:
- 4 boneless, skinless chicken thighs (about 1.75 pounds)
- ¾ teaspoon kosher salt
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
For the peach BBQ sauce:
- 1 ripe peach peeled and pitted
- 1 chipotle pepper in adobo see note
- ¼ cup BBQ sauce I used Sweet Baby Ray's
- 3 tablespoons peach jam
- 2 garlic cloves
- 3 tablespoons chicken stock
- 5 sage leaves
- 1 shallot, peeled and thinly sliced
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix the spices. Season both sides of the chicken thighs with the spice mixture.
In a food processor, combine the peach, chipotle, BBQ sauce, peach jam, garlic, sage, and chicken stock. Blend until smooth.
Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then place the chicken thighs upside down in the skillet. Let the chicken caramelize against the hot skillet for about 3 minutes.
Flip the chicken thighs over and let cook for 1 minute. Remove the chicken from the heat and pour the peach chipotle sauce over top of it.
Place the skillet in the oven and bake for 25 minutes or until the chicken is cooked and the sauce thickens a bit.
Serve warm with rice to soak up the sauce!
Calories: 238kcalCarbohydrates: 24gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 748mgPotassium: 435mgFiber: 1gSugar: 17gVitamin A: 376IUVitamin C: 4mgCalcium: 30mgIron: 1mg