Description
This Roasted Peach BBQ Chicken Bake is a delightful combination of tender chicken breasts coated in tangy BBQ sauce, topped with sweet, juicy peach slices and baked to perfection. Enhanced with thinly sliced red onions and garnished with fresh cilantro, this dish offers a perfect balance of savory and fruity flavors, making it a quick and delicious meal for any night.
Ingredients
Scale
Chicken and Marinade
- 1 lb. chicken breast
- 1/3 cup BBQ sauce
- 1/4 cup red onion, thinly sliced
Toppings and Garnish
- 2-3 peaches, thickly sliced
- Cilantro, for garnish
- Additional BBQ sauce (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to begin warming while you prepare the other ingredients.
- Tenderize the Chicken: Place the chicken breasts in a large resealable bag and pound them with a meat tenderizer or rolling pin until they are about 1/2 inch thick for even cooking and juicier results.
- Marinate: Add BBQ sauce and thinly sliced red onions to the bag with the chicken, seal it, and gently massage to coat the chicken evenly. For enhanced flavor, refrigerate this mixture for up to 24 hours before cooking.
- Assemble in Baking Dish: Spray a 9×13-inch baking dish with nonstick spray. Transfer the chicken mixture into the dish, spreading the breasts evenly. Layer the thick peach slices evenly over the chicken.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the peaches become tender.
- Serve: Remove the dish from the oven and allow it to cool slightly. Serve hot, garnished with freshly chopped cilantro and additional BBQ sauce if desired.
Notes
- For best results, marinate the chicken overnight to deepen the flavor.
- Use ripe peaches for maximum sweetness and juiciness.
- Ensure the chicken is pounded evenly to avoid uneven cooking.
- Internal temperature of 165°F is essential for safe chicken consumption.
- You can substitute chicken thighs for a juicier alternative if preferred.
