• 1 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 3/4 cup peach preserves
  • 2 tablespoons ketchup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons chili powder
  • 1/2 yellow onion, diced
  • 3 fresh peaches, pits removed and chopped
  • 4 pounds fryer chicken pieces with skin
  • 3 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 teaspoon onion powder


  1. In a medium saucepan over medium-high heat, use a wooden spoon to combine tomato sauce, vinegar, molasses, peach preserves, ketchup, garlic powder, salt, chili powder, onion and chopped peaches. Stir frequently, bring mixture to a boil and reduce to a simmer for about 15 minutes until the fruit is tender. Using an immersion blender, blend the sauce until smooth. Return sauce to a simmer and reduce for another 15 minutes until thickened.
  2. Preheat grill or grill pan over medium-high heat. Season the chicken with olive oil, salt, pepper and onion powder.
  3. Grill the chicken for 7 minutes per side, baste with peach BBQ sauce and cook for an additional 2 minutes per side, until the chicken is crispy and sticky and a thermometer placed into the thickest part of the chicken reads 165 degrees.
  4. Serve with more BBQ sauce, coleslaw, baked beans, corn on the cob and watermelon.