Abingdon Olive Oil Co. – Recipe Blog

Sweet Peach Heat BBQ Chicken & Slaw

Some dinners just taste like summer, and this is one of them. I threw it together on one of those evenings when I wanted something that felt a little special without a whole lot of fuss: sweet, smoky, a little spicy, and on the table before anyone had a chance to ask what was for dinner. It has that backyard-cookout flavor, no grill master required, and it disappears fast around here.

The magic is really in the glaze. Back Pew Barbecue’s Peachin’ Heat sauce does most of the work (that peach-and-heat combo comes right out of the bottle), and a splash of our Peach Balsamic doubles down on it for a glaze that’s sticky, glossy, and a little addictive. Pile the chicken over a quick, crunchy slaw and you’ve got a plate that hits the perfect balance of spicy and sweet every single time.

Why you’ll love it

• Quick enough for a busy weeknight, special enough to serve company
• That crave-able sweet-heat balance without a mile-long ingredient list
• Fantastic on the Blackstone or a grill pan, your call
• The cool, crisp slaw is the perfect foil for the warm, sticky glaze

The stars of the show

This is where a few really good ingredients do the heavy lifting: Back Pew Barbecue Peachin’ Heat sauce, Cloister Chipotle Honey, our Peach Balsamic, Sweet Valencia Orange Olive Oil, Red Wine Vinegar, and a finishing drizzle of Key Lime Balsamic. Don’t have all of them? No problem, see the notes at the bottom for easy swaps.

Ingredients

For the glaze:

• 1/4 cup Back Pew Barbecue Peachin’ Heat (or BBQ sauce of choice)
• 2 tbsp Cloister Chipotle Honey (sub a milder honey for less heat)
• A splash (1 to 2 tsp) AOOC Peach Balsamic
• 1 tsp chili flakes (optional, for extra kick)

For the chicken:

• Chicken thighs (tenders or breasts work too)
• AOOC Sweet Valencia Orange Olive Oil, for cooking

For the slaw:

• 4 cups coleslaw mix
• 1 carrot, shredded
• 3 tbsp mayonnaise
• 1 tbsp AOOC Red Wine Vinegar

To finish:

• A drizzle of AOOC Key Lime Balsamic

Instructions

1. Make the glaze. Stir the Peachin’ Heat BBQ, Cloister Chipotle Honey, AOOC Peach Balsamic, and chili flakes together. That sweet-heat-peach mix is what gives the chicken its sticky finish.
2. Cook the chicken. Heat a drizzle of AOOC Sweet Valencia Orange Olive Oil on a grill pan or the Blackstone and cook the chicken, brushing with the glaze near the end. Don’t glaze too early or the honey burns. You want it going on in those last few minutes so it caramelizes without scorching.
3. Toss the slaw. Mix the coleslaw and shredded carrot with the mayo and AOOC Red Wine Vinegar. That little bit of acid keeps it crisp and cuts the rich, sticky chicken.
4. Plate it up. Slice the chicken over the slaw and finish with a drizzle of AOOC Key Lime Balsamic. That cool crunch against the hot glaze is the whole point.

A few notes

• Want more heat? Leave the chili flakes in and lean on the chipotle honey. Prefer it milder? Swap in a plain honey and use a sweeter BBQ sauce.
• No Peach Balsamic on hand? A traditional or white balsamic still adds that tangy backbone, and you’ll just miss a little of the peach.
• Make it a full spread by serving over white rice, or alongside grilled corn and a wedge of watermelon for the full summer-cookout feel.
• Prep ahead: the slaw can be made a few hours in advance and kept cold. It actually gets better as it sits.

From our kitchen to yours, with love and really good olive oil. 🫒🤍 Courtney