Chicken with Peach BBQ Sauce is the kind of summer recipe that deserves a place at the center of the table. As part of both The Sizzling Summer Series and The Summerset Father’s Day Grilling Series, it brings together the smoky character of the grill with the bright sweetness of ripe peaches for a dish that feels made for long afternoons outdoors.

Fresh fruit has always had a natural place beside live fire, and peaches are no exception. As they cook down into a rich barbecue glaze, their sweetness deepens and mingles with savory spices, creating a sauce that lightly caramelizes over the chicken. Each turn across the grates builds another layer of color and flavor, leaving the outside beautifully lacquered while the meat stays tender and juicy.

Father’s Day often marks the stretch of the season when weekends fill with backyard dinners, family visits, and easy evenings that linger well past sunset. This recipe fits that moment perfectly. It offers something familiar with a fresh seasonal twist, pairing the comfort of grilled chicken with the flavor of summer orchards at their peak.

Cook it over a steady flame and serve it with grilled vegetables, roasted potatoes, or crisp slaw for a meal that feels effortless yet memorable. Like the best outdoor recipes, Chicken with Peach BBQ Sauce is less about complexity and more about enjoying great food in the open air with the people who matter most. Together with the rest of the Summerset summer collection, it is another invitation to slow down, fire up the grill, and make the most of the season.

Serves 4

Chicken with Peach BBQ Sauce Ingredients

  • 1 ½ pounds boneless chicken breasts
  • 1 cup fresh or 10 ounces frozen peaches, thawed
  • ½ cup ketchup
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 3 cloves of garlic, crushed
  • salt and pepper to taste

Chicken with Peach BBQ Sauce Directions

  1. Chop peaches. Set a small pot over a medium flame. Put in chopped peaches, ketchup, lemon juice, soy sauce, and crushed garlic cloves. Season with salt and pepper and bring to a boil. Reduce the heat and simmer for 10 minutes.
  2. Remove the pan from the heat and allow the sauce to cool.
  3. Puree the sauce with an immersion blender or a regular blender. Add more salt and pepper according to your taste.
  4. Place half the sauce in a container with the chicken to marinate – cover the chicken evenly with the sauce and either marinate at room temperature for 20 minutes or refrigerate for up to 12 hours.
  5. Set the rest of the sauce aside if marinating for a short amount of time. If marinating for several hours, store in the refrigerator.
  6. Grill the marinated chicken for 5 minutes on each side or broil for 7 minutes on each side. Brush with the reserved sauce before serving.

Taken from jamiegeller.com