Pioneer Woman Barbecue Chicken Thighs Recipe

Pioneer Woman Barbecue Chicken Thighs are an American dinner favorite made with bone-in poultry and a tangy homemade sauce. This stovetop method uses peach preserves, bottled barbecue sauce, and lemon juice to create a sticky coating.

The first time I made this, I didn’t dry the meat enough before it hit the pan. Now I always use paper towels to get every bit of moisture off the skin. If you skip this, the chicken just steams in the grease instead of getting that golden brown color you want.

Ree Drummond’s approach here is all about layering the sugar. Most recipes just use a bottled sauce and call it a day. This one adds peach preserves and extra brown sugar, which sounds like too much but actually balances the heat from the chili powder. It’s the kind of meal that makes everyone ask for the recipe before they’ve even finished their plate.

Pioneer Woman Barbecue Chicken Thighs Ingredients

For the Chicken

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil
• 1 teaspoon (6g) salt
• 1 teaspoon (2g) black pepper

For the Sauce

• 1.5 cups (360ml) bottled barbecue sauce
• 1/2 cup (160g) peach preserves
• 1/4 cup (50g) brown sugar, packed
• 2 tablespoons (30ml) lemon juice
• 1 teaspoon (3g) chili powder
• 1/2 teaspoon (1.5g) garlic powder

How To Make Pioneer Woman Barbecue Chicken Thighs

• 1. Prep the meat: Pat each piece of chicken with paper towels until the skin feels tacky and dry. Sprinkle both sides with the salt and black pepper, making sure you get under the folds of the skin for the best flavor.
• 2. Heat the pan: Place a large, heavy skillet over medium-high heat and add the butter and olive oil. Once the butter stops foaming and starts to shimmer, the pan is hot enough to start browning the meat.
• 3. Brown the skin: Lay the chicken in the pan with the skin side facing down. Cook them for about 5 to 7 minutes without moving them around so the skin develops a deep brown crust.
• If the pan looks too crowded, do this in two batches. Overcrowding drops the temperature of the oil, which leads to soggy skin instead of a crisp exterior.
• 4. Flip the chicken: Turn the pieces over using tongs so the skin side is now facing up. Reduce the heat to medium and cook for another 5 minutes to get the underside colored.
• 5. Mix the sauce: Whisk the barbecue sauce, peach preserves, brown sugar, lemon juice, chili powder, and garlic powder together in a medium bowl. Make sure the preserves are broken up so the mixture is mostly smooth.
• 6. Coat the meat: Pour the sauce mixture over the chicken in the skillet, ensuring every piece is covered. Use a spoon to drizzle some extra sauce into the gaps between the meat.
• 7. Simmer to finish: Turn the heat down to low and put a lid on the skillet. Let it cook for 20 to 25 minutes until the meat is tender and the sauce has thickened into a sticky glaze.
• Use a meat thermometer to check that the thickest part of the thigh reaches 74°C (165°F). This keeps the meat juicy while making sure the bone area is fully cooked through.
• 8. Rest the chicken: Remove the skillet from the heat and let the meat sit for 5 minutes before you serve it. This allows the juices to settle back into the meat so they don’t run out when you cut into it.

Recipe Tips

• Dry the skin thoroughly. If there’s water on the surface of the poultry, it won’t brown properly because the liquid has to evaporate first. Spending an extra minute with paper towels makes a massive difference in the final texture.
• Use a heavy skillet. Cast iron or a thick stainless steel pan holds heat much better than thin pans. This helps maintain a steady temperature when you add the cold meat to the hot oil.
• Chop large fruit chunks. If your peach preserves have giant pieces of fruit in them, give them a quick chop before adding them to the sauce. It helps the glaze stay on the chicken instead of sliding off in big clumps.
• Keep the heat low. Once you add the sauce, the high sugar content means it can burn onto the bottom of the pan very quickly. Watch for bubbles and turn the flame down if the edges start to look black.
• Store leftovers in glass. The tomato and sugar in the sauce can stain plastic containers permanently. Using glass keeps your storage gear clean and makes reheating much easier later on.
• Make the sauce ahead. You can whisk the glaze ingredients together a day in advance and keep it in the fridge. This saves a few minutes of prep time when you’re ready to start cooking dinner.

What To Serve With Barbecue Chicken Thighs

A big scoop of creamy mashed potatoes or some buttered corn on the cob is the way to go here. The extra sauce from the pan acts like a gravy for the potatoes, so don’t let it go to waste.

If you want something lighter, a cold coleslaw or a simple green salad works well. The vinegar in the dressing helps balance out the heavy sweetness of the peach and brown sugar glaze.

How To Store Barbecue Chicken Thighs

• Fridge: Place the cooled chicken and any leftover sauce in an airtight glass container. It’ll stay fresh and tasty for up to four days.
• Reheat: The best way to warm this up is in the oven at 175°C (350°F) for about 15 minutes. Cover the dish with foil to keep the meat from drying out. A microwave works if you’re in a hurry, but the skin will lose all its crispness and become soft.
• Freeze: Put the chicken in a freezer-safe bag and squeeze out as much air as possible before sealing. It stays good for three months, but you’ll need to let it thaw in the fridge overnight before reheating.

Pioneer Woman Barbecue Chicken Thighs Nutrition Facts

Per serving (1 of 8):

• Calories: 440 kcal
• Protein: 24g
• Fat: 22g
• Carbohydrates: 38g
• Sugar: 32g
• Sodium: 890mg

FAQs

Can I use chicken breasts for this Pioneer Woman Barbecue Chicken Thighs recipe?

Yes, but you’ll need to reduce the simmering time by about 10 minutes. Breasts dry out much faster than thighs, so keep a close eye on the internal temperature to keep them moist.

How do I stop the sauce from burning in the pan?

Make sure the heat is set to low once the sauce is added to the skillet. The sugar in the preserves and barbecue sauce will caramelize and turn bitter if the liquid boils too hard.

Can I make Pioneer Woman Barbecue Chicken Thighs in the oven instead?

Yes, you can brown the chicken in a pan and then bake it at 190°C (375°F) with the sauce for 30 minutes. This is a good option if you don’t want to stand over the stove while it simmers.

What if I can’t find peach preserves?

Apricot preserves or even orange marmalade work as a great substitute in the glaze. They both have that same fruity sweetness that helps the sauce stick to the meat.

Is it okay to use skinless thighs?

No, the skin is what protects the meat from drying out during the browning and simmering stages. If you use skinless, the texture won’t be as tender and you’ll miss out on the best part of the glaze.

Try More Pioneer Woman Recipes:

• Pioneer Woman Marry Me Chicken Recipe
• Pioneer Woman Green Chile Chicken Enchiladas Recipe
• Pioneer Woman Chicken Cacciatore Slow Cooker Recipe