Stovetop Peach BBQ Chicken

How to Make Stovetop Peach BBQ Chicken

1. 1

   Step 1: Season and sear the chicken

   Pat the chicken thighs dry and season both sides with kosher salt, black pepper, and smoked paprika. Heat the olive oil in a large heavy skillet over medium-high heat and sear the thighs, skin side down if applicable, until deeply browned, about 4–5 minutes per side; transfer to a plate and set aside.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   • 2 tbspOlive oil
   
2. 2

   Step 2: Prepare the peach BBQ glaze

   Reduce heat to medium and add the sliced peaches to the same skillet; cook until they begin to soften, about 3 minutes. Add the ketchup, brown sugar, apple cider vinegar, and minced garlic and stir to combine; simmer until the peaches break down and the mixture is saucy, about 5 minutes.

   For this step

   • 2 mediumRipe peaches, pitted and sliced
   • 1/2 cupTomato ketchup
   • 2 tbspBrown sugar, packed
   • 1 tbspApple cider vinegar
   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Purée or mash the sauce (optional)

   For a smoother glaze, mash the peach mixture with a fork or briefly purée with an immersion blender until combined but still slightly chunky. Taste and adjust seasoning with a pinch of salt or a splash more vinegar if you want brighter acidity.
   
4. 4

   Step 4: Return chicken to the pan and simmer

   Nestle the seared chicken back into the skillet, spooning some glaze over each piece. Reduce heat to low, cover, and simmer until the chicken reaches 165°F (74°C) and the sauce is thickened, about 6–8 minutes depending on thickness.
   
5. 5

   Step 5: Reduce and baste for a sticky finish

   Remove the lid and increase heat to medium-low to reduce the glaze further if needed, spooning it over the chicken frequently so each piece gets glossy and well-coated. Cook 2–3 more minutes until the sauce is sticky and clings to the chicken.
6. 6

   Step 6: Rest and serve

   Transfer the chicken to a cutting board and let rest 5 minutes to retain juices, then serve with the peach BBQ sauce spooned over top. Garnish with chopped fresh herbs or sliced green onions if desired and pair with rice, mashed potatoes, or a simple green salad.

1. Pat the chicken thighs dry and season both sides with kosher salt, black pepper, and smoked paprika. Heat the olive oil in a large heavy skillet over medium-high heat and sear the thighs, skin side down if applicable, until deeply browned, about 4–5 minutes per side; transfer to a plate and set aside.
2. Reduce heat to medium and add the sliced peaches to the same skillet; cook until they begin to soften, about 3 minutes. Add the ketchup, brown sugar, apple cider vinegar, and minced garlic and stir to combine; simmer until the peaches break down and the mixture is saucy, about 5 minutes.
3. For a smoother glaze, mash the peach mixture with a fork or briefly purée with an immersion blender until combined but still slightly chunky. Taste and adjust seasoning with a pinch of salt or a splash more vinegar if you want brighter acidity.
4. Nestle the seared chicken back into the skillet, spooning some glaze over each piece. Reduce heat to low, cover, and simmer until the chicken reaches 165°F (74°C) and the sauce is thickened, about 6–8 minutes depending on thickness.
5. Remove the lid and increase heat to medium-low to reduce the glaze further if needed, spooning it over the chicken frequently so each piece gets glossy and well-coated. Cook 2–3 more minutes until the sauce is sticky and clings to the chicken.
6. Transfer the chicken to a cutting board and let rest 5 minutes to retain juices, then serve with the peach BBQ sauce spooned over top. Garnish with chopped fresh herbs or sliced green onions if desired and pair with rice, mashed potatoes, or a simple green salad.