Entree: United States – Georgia (Southern United States) – Georgia Peach BBQ Chicken

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 7 oz (200 g) each (total approx. 28 oz/800 g)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) vegetable oil

Peach BBQ sauce:
- 2 cups (300 g) fresh Georgia peaches, peeled, pitted, and diced
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 3 tbsp (45 g) packed dark brown sugar
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) bourbon (optional)
- 1/4 cup (40 g) finely chopped yellow onion
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 1 tbsp (15 g) unsalted butter
- Salt and pepper to taste

Cheddar grits:
- 1 cup (170 g) stone-ground grits
- 3 cups (720 ml) water
- 1 cup (240 ml) whole milk
- 1 tsp (6 g) kosher salt
- 2 tbsp (30 g) unsalted butter
- 1 cup (113 g) shredded sharp cheddar cheese
- 2 scallions (green onions), thinly sliced, for garnish

Southern green beans with bacon:
- 8 oz (225 g) fresh green beans, trimmed
- 3 slices bacon, chopped, approx. 1.5 oz (45 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- Salt and black pepper to taste

Garnish (optional):
- Thin peach slices from 1 small peach
- Extra chopped scallion

Instructions

Short Description:
Bone-in, skin-on chicken thighs glazed with a sweet-tangy barbecue sauce made from fresh Georgia peaches, served with creamy cheddar grits and Southern-style green beans with bacon for a complete main-course meal.

Regional Notes:
This Georgian variation highlights fresh Georgia peaches in the barbecue sauce, giving a bright sweetness and fruit-forward tang that sets it apart from vinegar- or tomato-forward Southern BBQs. Serving it with cheesy grits and skillet green beans keeps the plate rooted in classic Southern comfort.

1. Make the peach BBQ sauce: heat a medium saucepan over medium heat and add 1 tsp (5 ml) oil. Sauté the chopped onion until softened, about 3–4 minutes, then add the minced garlic and cook 30 seconds. Add the diced peaches, ketchup, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, and crushed red pepper (if using). Bring to a simmer, then reduce heat and cook, stirring occasionally, until the peaches break down and mixture thickens, about 12–15 minutes.
2. Purée the sauce with an immersion blender or in a blender until mostly smooth; return to the pan and stir in the bourbon (if using) and 1 tbsp (15 g) butter. Taste and season with salt and pepper. Keep warm on very low heat while you cook the chicken.
3. Preheat oven to 400°F (200°C). Pat chicken thighs dry and season both sides with 1 tsp (6 g) kosher salt and 1/2 tsp (1.5 g) black pepper. Heat a large ovenproof skillet over medium-high heat and add 1 tbsp (15 ml) vegetable oil.
4. Sear the chicken, skin-side down, until the skin is golden-brown and crisp, 6–8 minutes. Flip and sear the other side 2–3 minutes. Remove excess fat from the skillet if there's a surplus, but leave browned bits.
5. Brush a generous layer of peach BBQ sauce over each thigh. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 18–22 minutes. Baste with more sauce once or twice during roasting for a glazed finish.
6. While the chicken roasts, start the grits: in a medium saucepan bring 3 cups (720 ml) water + 1 cup (240 ml) whole milk and 1 tsp (6 g) kosher salt to a gentle boil. Slowly whisk in 1 cup (170 g) stone-ground grits. Reduce heat to low and simmer gently, stirring frequently, until thick and tender, 20–25 minutes (stone-ground grits vary—cook until creamy). Stir in 2 tbsp (30 g) butter and 1 cup (113 g) shredded sharp cheddar until melted and smooth. Keep warm.
7. Cook the green beans with bacon: in a medium skillet over medium heat, render the chopped bacon until crisp, about 5–6 minutes. Add trimmed green beans and 2–3 tbsp (30–45 ml) water, cover, and steam 4–6 minutes until beans are bright green and tender-crisp. Remove lid, add minced garlic and cook 30–60 seconds until fragrant. Stir in 1 tbsp (15 ml) apple cider vinegar, season with salt, pepper, and crushed red pepper flakes (if using). Toss to coat and remove from heat.
8. When chicken reaches 165°F (74°C), remove from oven and let rest 5 minutes. Brush with remaining peach BBQ sauce to glaze.
9. To serve: divide creamy cheddar grits among four plates, top each with a glazed chicken thigh, and arrange a portion of green beans alongside. Spoon extra peach BBQ sauce over the chicken and garnish with sliced scallions and thin peach slices if desired.