Paleo Peach BBQ Chicken

PEACH BBQ CHICKEN 😍

Grilling season is ALMOST here, and I have a feeling I’ll be making this Paleo Peach BBQ Sauce quite a few times throughout. This MAY just be my new favorite BBQ sauce - perfectly sweet, smokey, naturally sweetened, and delicious slathered on absolutely anything. I served it with shredded chicken and a roasted sweet potato for a BANGIN salty sweet combo that just so happens to be paleo. You’re gonna love this! ;) 

Serves 4.

Ingredients:

For the Peach BBQ Sauce:

• 2 peaches, peeled and chopped (you can use frozen)

• 1 onion, chopped

• 3 garlic cloves, minced

• 6 oz tomato paste

• ¼ cup apple cider vinegar

• ½ cup coconut aminos

• 2 tsps onion powder

• 2 tsps garlic powder

• ½ tsp smoked paprika

• ½ tsp celery salt

• 1 cup chicken broth or water

• ¾ cup coconut sugar (or brown sugar for non-paleo)

• ½ cup peach juice

• 2 tsps liquid smoke

• 2 tsps worcestershire sauce (optional - skip for paleo) 

• 1 tbsp neutral oil (I used avocado)

• Salt to taste (I used about 2 tsps)

For the Peach BBQ Chicken:

• 5-6 boneless skinless chicken thighs (about 2 lbs)*

• 1 cup chicken broth or water

• 1 cup Peach BBQ sauce + more for tossing

• Salt to taste

*If you want to make a quicker version, you can swap out for rotisserie chicken.

Serving Options:

• On top of a roasted sweet potato with quick coleslaw

• On Hawaiian sweet rolls with coleslaw (not paleo)

Directions:

For the Peach BBQ Sauce:

• Heat a small saucepan on medium heat and drizzle in the oil.

• Add the onions and a pinch of salt and pepper and cook for 3-5 minutes or until soft.

• Add the garlic, tomato paste, onion powder, garlic powder, smoked paprika, and celery salt and cook, stirring frequently for 60 seconds or until the tomato paste is fully incorporated into the onions and has darkened slightly.

• Add the vinegar and scrape up the browned bits off the pot.

• Add in the broth, peach juice, and coconut aminos, and bring to a gentle simmer. Add in the peaches and shut off heat.

• Carefully transfer to a blender and blend until smooth.

• Transfer back to the saucepan and add in the coconut sugar. Bring to a gentle simmer for 10 minutes, stirring every so often until darkened and slightly thickened.

• Add in the liquid smoke, Worcestershire sauce (if needed), and salt, then taste and adjust for seasonings. Shut off heat and set aside.

For the Peach BBQ Chicken:

For the InstantPot Version: 

• Add chicken thighs, broth or water, and 1 cup of peach BBQ sauce to your InstantPot. If you are using water instead of broth, season with a pinch of salt. 

• Close the valve and set to high pressure for 15 minutes, with a 10 minute natural release.

• Unlock the lid, remove the chicken thighs and shred with two forks. Toss with the rest of the peach BBQ sauce and serve either on top of sweet potato or sliders with coleslaw. Enjoy!

For the Slow Cooker Version: 

• Add chicken thighs, broth or water, and 1 cup of peach BBQ sauce to your Crockpot. If you are using water instead of broth, season with a pinch of salt. 

• Set to high for 3-4 hours or low for 6-7.

• Remove the chicken thighs and shred with two forks. Toss with the rest of the peach BBQ sauce and serve either on top of sweet potato or sliders with coleslaw. Enjoy!