Recently I came across a recipe for Brown Sugar Pork Chops in Peach BBQ Sauce. It actually sounded very interesting. I usually don’t like sweet and savory but thought that I might give it a try.
Since I don’t eat pork, I decided to switch up the recipe and make Peach BBQ Chicken instead.
To make this recipe I pretty much followed the recipe as directed, with of course chicken being the only substitute.
- 3/4 cup firmly packed dark brown sugar
- 1/4 cup kosher salt
- 2 cups boiling water
- 3 cups ice cubes
- 4 Skinless Chicken Breast
- 1 medium-size sweet onion, finely chopped
- 1 tablespoon Olive Oil
- 1 garlic clove, minced
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 1/2 cups ketchup
- 1/2 cup peach preserves or jam ( I used sugar free)
- 2 large peaches (about 1 lb.), peeled and cut into 3/4-inch chunks
- 2 tablespoons apple cider vinegar
- Kosher salt and freshly ground pepper to taste
- 1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add chicken breast; cover and chill 30 minutes.
- 2. Meanwhile, sauté onion in hot oil in a medium saucepan over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves, and peaches. Reduce heat to low, and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
- 3. Remove chicken from brine, discarding brine. Place chicken in a baking dish.
- 4. Preheat oven 350° to 400° (medium-high) heat. Pour the peach mixture over the chicken and back for 30 to 45 minutes.
The sauce came together really easily, but I found that it had a slightly overwhelming ketchup flavor. I think if I were to make this dish again I would cut back the ketchup to a single cup or maybe even ¾ a cup.
Overall though the peach bbq sauce and chicken was really good. I paired this dish with some sweet corn. It was a prefect summer/fall dish and one I plan to make again.