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Flavorful Sheet Pan BBQ Chicken Thighs with Easy Caramelized Peach Glaze

sheet pan bbq chicken thighs - featured image
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Juicy, tender chicken thighs roasted on a sheet pan with a sticky, sweet, and smoky caramelized peach glaze that is quick and easy to prepare, perfect for weeknight dinners or summer BBQs.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 medium ripe peaches, sliced (about 1 cup / 150 g)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • ½ cup BBQ sauce (120 ml), smoky and slightly spicy preferred
  • ¼ teaspoon red pepper flakes (optional)
  • 1 teaspoon fresh thyme, chopped (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
  2. Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
  3. Season the chicken with olive oil, salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.
  4. Arrange the chicken thighs skin-side up on the sheet pan or on a baking rack, spaced out to allow roasting.
  5. In a small bowl, mix the sliced peaches, brown sugar, apple cider vinegar, BBQ sauce, red pepper flakes (if using), and fresh thyme. Stir gently to combine.
  6. Spread the peach glaze evenly over the chicken thighs using a spoon or brush, placing some peach slices on top.
  7. Roast the chicken in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is bubbling and caramelized. Tent with foil if glaze browns too quickly.
  8. Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute and glaze to set.
  9. Serve warm, spooning any extra pan juices over the chicken.

Notes

Pat chicken dry thoroughly for crispy skin. Use bone-in, skin-on thighs for best flavor and juiciness. Tent with foil if glaze browns too fast. Frozen peaches can be used if thawed and patted dry. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: BBQ chicken, sheet pan dinner, caramelized peach glaze, summer recipe, easy chicken thighs, weeknight dinner, smoky chicken, peach glaze

Find it online: https://magnetmeal.com/flavorful-sheet-pan-bbq-chicken-thighs-with-easy-caramelized-peach-glaze-recipe/