Step by step

Method

4 steps

1. 1

   Pat 1½–2 pounds chicken thighs or drumsticks dry. Season with salt, pepper, ½ teaspoon smoked paprika, and ½ teaspoon garlic powder. Heat oven to 400°F, or heat a grill to medium. Make the sauce: stir ½ cup BBQ sauce with ⅓–½ cup peach preserves or jam, 1 tablespoon apple cider vinegar, optional 1 teaspoon Dijon or mustard, and a pinch of cayenne or chili flakes. Taste — sweet, tangy, a little smoke.

2. 2

   In a skillet, brown chicken in 1 tablespoon oil 3–4 minutes per side until golden (or go straight to a oiled sheet pan). Transfer to a baking dish or keep on the pan. Brush with half the peach BBQ sauce.

3. 3

   Bake 20–30 minutes (or grill with the lid down, flipping and basting) until chicken hits 165°F and the sauce is sticky and caramelized at the edges. Brush with remaining sauce in the last 5–8 minutes so it doesn't burn. If the top looks pale, broil 1–2 minutes watching closely.

4. 4

   Rest 5 minutes. Serve with rice, slaw, or grilled corn. You want sticky peach-BBQ chicken with caramelized edges — not burnt sugar or bland chicken under watery jam.