When summer hits its stride and the peaches are at their juiciest, it’s time to fire up the grill and celebrate one of the season’s most flavorful pairings: grilled chicken and fruit-forward barbecue sauce. This Grilled Chicken with Roasted Peach Barbecue Sauce recipe from Louisiana Cookin is a bold, mouthwatering recipe that infuses classic grilled chicken with the rich, caramelized sweetness of roasted peaches and the subtle heat of smoky spices. Whether you’re planning a weekend cookout, a casual dinner on the patio, or a festive gathering with friends, this dish will steal the show and satisfy every craving for Southern-style barbecue with a twist.

Inspired by seasonal ingredients and steeped in the traditions of American backyard grilling, this recipe blends the tang of vinegar, the earthiness of chili powder, and the rich depth of brown sugar with the brightness of fresh peaches. The result? A sticky, thick barbecue glaze that clings beautifully to tender grilled chicken, turning every bite into a balance of sweet, savory, and just a hint of spice.

Ingredients:

• 1 (3½- to 4-pound) whole chicken, cut into 8 pieces (backbone removed)
• 4 cups chopped fresh peaches (peeled if desired; about 4 medium peaches)
• ½ cup firmly packed light brown sugar
• ¼ cup apple cider vinegar
• 1 cup water
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• ½ cup ketchup
• ½ cup chili sauce
• ½ teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• Garnish: chopped green onion

Directions:

1. Begin by heating your grill to a steady medium-high temperature, somewhere between 350°F and 400°F. In a shallow, ovenproof Dutch oven, combine the chopped peaches, brown sugar, ketchup, chili sauce, apple cider vinegar, salt, garlic powder, onion powder, chili powder, black pepper, and crushed red pepper. This mixture will serve as the foundation of your barbecue sauce, offering both sweetness and depth.
2. Bake the mixture at 350°F, stirring occasionally, until it becomes thick, glossy, and caramelized—this usually takes about 45 minutes. You’ll know it’s ready when the peaches have broken down and the sugars are bubbling.
3. Once the mixture is bubbling, stir in 1 cup of water. Bring it to a boil over medium-high heat, then reduce the heat and allow it to simmer for another 10 to 15 minutes. The sauce will continue to thicken and develop flavor. Let it cool completely before using.
4. In a separate bowl, mix the salt, paprika, garlic powder, onion powder, and chili powder to create a dry rub. Massage this seasoning mix into the chicken pieces until well coated. Place the seasoned chicken on the grill and cover with the lid. Grill for about 20 minutes, turning the chicken occasionally to ensure even cooking and slight char.
5. Set aside 1 cup of your peach barbecue sauce for brushing. After the initial 20 minutes of grilling, begin brushing the sauce onto the chicken. Continue grilling for another 15 to 20 minutes, until the internal temperature of the thickest part of the chicken reaches 165°F.
6. Just before serving, brush the chicken with another layer of sauce. Remove from the grill and serve hot, garnished with chopped green onions and additional peach barbecue sauce on the side for dipping or drizzling.

This Grilled Chicken with Roasted Peach Barbecue Sauce recipe takes the best of summer produce and turns it into a deeply flavorful, memorable meal. The sweetness of ripe peaches blends beautifully with smoky spices and tangy vinegar, creating a sauce that feels both nostalgic and refreshingly new. Whether you’re a seasoned grill master or just exploring fruit-forward barbecue flavors, this recipe is sure to earn a permanent place in your warm-weather rotation. Serve it up with your favorite sides, pour a tall glass of sweet tea, and enjoy a delicious nod to Southern grilling at its finest.

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