This easy peach BBQ sauce is perfect for grilled chicken or pork. Cooks up quick on the stovetop and can be refrigerated for up to 2 weeks or frozen for longer storage.

Peach BBQ sauce grilled chicken breasts with corn and rice.

If you’re looking for something a little different for the grill, lean into Summer peaches! This quick, homemade peach BBQ sauce is full of flavours, reminiscent of a chutney. It’s deliciously different!

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Ingredients and substitutions

A few notes about the key ingredients …

Chicken – Use either boneless chicken breasts or boneless chicken thighs for a quick grill. You could also use bone-in chicken, though I would grill it a bit before adding the sauce to avoid scorching the sauce.

Peaches – Fresh peaches are recommended, but thawed frozen peaches would also work here. Just eye-ball about 2 peaches worth of slices or chunks if using frozen.

Tarragon – I think people either love or hate tarragon. I’m solidly in the love-it camp, but if you aren’t, you can substitute a bit of thyme or basil. You can substitute fresh tarragon for a lesser amount of dried tarragon.

Allspice – There’s just a pinch of allspice in the sauce. You can omit if you don’t have it on hand or if you don’t love the flavour.

How to make peach BBQ sauce grilled chicken

This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making the recipe.

Peach bbq sauce ingredients in a saucepan.
1
Cooking the peach bbq sauce on the stovetop.
2
Breaking up the peaches with a potato masher.
3
  1. Start by adding all the sauce ingredients to a medium-sized saucepan.
  2. Heat over medium heat until boiling, then reduce heat and simmer 10-15 minutes.
  3. Use a potato masher to break up the peach chunks and simmer another 10 minutes.
Smoothing the sauce with an immersion blender.
4
Sauce brushed on chicken on a grill pan.
5
Finished grilled chicken with peach bbq sauce.
6
  1. Puree sauce with an immersion blender or a small food processor or blender.
  2. To use, brush onto chicken or pork on the grill or on a grill pan in the oven.

Recipe tips!

  • I used this peach BBQ sauce on halved chicken breasts, cooked on a hot grill pan in the oven. Baste often with the sauce, and if using the oven, switch on the oven broiler at the end of cooking to brown a bit.
  • I like to brush extra sauce onto the chicken or pork before serving. You can also pass additional warm sauce at the table.
Peach BBQ sauce grilled chicken breasts with corn and rice.

Storing and freezing

The peach BBQ sauce will keep in the refrigerator for up to a week or freeze it for up to 3 months for longer storage.

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Peach bbq sauce on grilled chicken.

Get the Recipe: Peach BBQ Sauce

A quick, homemade fresh peach BBQ sauce perfect for use on grilled chicken or pork. A great way to use up those last few peaches!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 8 servings

Ingredients

  • 1/3 cup ketchup
  • 2 medium fresh peaches, peeled and cut into chunks (or thawed from peach chunks)
  • 3 Tablespoons Dijon mustard
  • 1/8-1/4 teaspoon cayenne pepper, adjust for heat-tolerance
  • 2 teaspoons brown sugar
  • 1/4 teaspoon table salt
  • Pinch allspice, optional
  • 1 teaspoon fresh grated ginger, or ginger paste
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons honey, or maple syrup
  • 1/2 teaspoon dried tarragon leaves, or 1 Tbsp chopped fresh tarragon *see Note 1 below

Instructions
 

  • Add all of the sauce ingredients to a medium saucepan. Place on the stovetop over medium heat and heat until the mixture bubbles. Reduce the heat and simmer, stirring occasionally, for 10-15 minutes.
  • Use a potato masher or fork to break up the peach chunks a bit, then continue simmering the sauce for another 10 minutes or so.
  • Remove the sauce to a 2-cup measuring cup and use an immersion blender to smooth the sauce (or transfer to a small food processor to blend).
  • Brush the sauce onto chicken or pork on the BBQ or a hot grill pan in the oven. If using the oven, turn the broiler on for a few minutes at the end of cooking to brown up the sauce a bit. I like to brush a bit more sauce on top of the meat before serving and/or pass additional sauce at the table.

Notes

Note 1: If you don’t have tarragon (or don’t enjoy the flavour), you can substitute dried or fresh thyme using half the quantity specified for the tarragon. A bit of fresh or dried basil would also work in this sauce.
Makes approximately 1 1/4 cups of sauce.
Store leftover peach BBQ sauce in the refrigerator for up to 2 weeks or freeze up to 3 months.
Be sure to read the notes above this recipe card for more tips on making this recipe. You’ll also find step-by-step photos that you might find helpful.
Cuisine: American, Canadian
Course: Sauce
Author: Jennifer Maloney
Serving: 1serving, Calories: 51kcal, Carbohydrates: 13g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.03g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Trans Fat: 0.001g, Sodium: 231mg, Potassium: 95mg, Fiber: 1g, Sugar: 11g, Vitamin A: 191IU, Vitamin C: 5mg, Calcium: 8mg, Iron: 0.3mg
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