Baked Chicken with Peach Barbeque Sauce
Use the last of those summer peaches to make the most amazing barbeque sauce to baste all over baked chicken
Ingredients
- 3 peaches pitted and cubed
- 14.5 oz diced tomatoes canned
- ½ cup red onion diced
- 2 cloves of garlic minced
- ¼ cup light brown sugar packed
- 1 ½ tbsp chili powder
- ½ tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- salt and pepper to taste
- 2 lbs chicken legs and thighs
Instructions
- In a saucepot, add all of the ingredients except the chicken. Cook over medium heat for 20 minutes, or until the peaches have become tender.
- Carefully pour contents into a blender or food processor and pulse until smooth. Add back to saucepot and set aside
- Preheat the oven to 375°
- Lay chicken legs and thighs on a baking rack set over a baking sheet. Pat dry and season with salt and pepper. Use a basting brush to brush barbeque sauce liberally over each piece of chicken.
- Bake for 40-45 minutes, or until the chicken reaches 165°, basting every 15 minutes.
- During the last 5 minutes, turn the broil on high to allow the sauce to caramelize. Remove from oven and rest for 5 minutes before serving.