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Entrée & Main Dish Recipes

Grilled Peach-Barbecue Chicken

Our from-scratch BBQ sauce starts with ingredients you already have on hand — if you don’t have peach preserves, any fruity jam would be just as delicious.

Serving Size:


Active Time:

30 minutes

Total Time:

1½ hours + grill prep time


  • 1 Tbs. oil
  • ½ medium yellow onion, finely chopped
  • 1 cup ketchup
  • ½ cup peach preserves
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. packed dark brown sugar
  • 1 Tbs. chili powder
  • 1 Tbs. apple cider vinegar
  • 1 tsp. garlic powder
  • 4 lbs. bone-in, skin-on chicken pieces


  1. 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 ¼ cup water; over medium-high heat, bring to boil. Over medium-low, cook, stirring often, until thickened, 15-20 min. Let cool.
  2. Meanwhile, prepare grill for medium direct- and indirect-heat cooking. In small bowl, mix garlic powder, ½ tsp. salt and ¼ tsp. pepper; sprinkle over all sides of chicken. Coat with cooking spray.
  3. Place chicken pieces skin side down over direct heat on grill; cook until browned, 4-5 min. Flip chicken skin side up and 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 time.
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