Main content starts here, tab to start navigating

Saweet Heat Peach Chicken

2 chicken thigh, trimmed of extra fat, we used boneless skinless but you can use what you have 


1/2-3/4 cup flour ( can use gluten free) 

2 tbsp Butter 

2 tbsp EVOO

1 medium onion, diced 

1/2 c Grand Marnier ( you can leave this out if you don't do alcohol) 

8 oz NJS Saweet Heat Bbq sauce 

1 8 oz  jar peach preserves 

3/4 jar water ( use the peach preserves jar) 

Optional- sliced fresh peaches, 1-2 peaches

Items needed:

Skillet to brown chicken 

Baking dish 9X13

Preheat oven to 325 degrees

  1. Pour flour and salt/pepper/cumin/paprika into a large ziploc bag taste the flour... I know weird but how will you know if it's got enough seasoning.. 

  2. Now add the chicken to bag and shake what your momma gave you!! Making sure to seal the bag first so you're  not covered in flour..make sure thighs are covered in the flour hit shake off excess before adding to skillet/Dutch oven

  3. Heat oil and butter in a skillet over medium high heat and working in batches brown chicken and then remove chicken to a waiting plate

  4. Add onion to the skillet scraping the bottom to loosen any bits on the bottom. 

  5. Add Grand Marnier to deglaze the pan and then add Bbq sauce, peach preserves and the water whisking together to combine 

  6. Add the chicken back to the pan, and stir up a bit to make sure the chicken is covered in sauce 

  7. Cover the dutch oven and then roast in the oven until the chicken is tender and falling off the bone, the sauce is nice and rich. You can add the peaches now if using the