---
source: https://www.mercurynews.com/2020/05/11/barbecue-recipe-competition-style-smoked-chicken-thighs/
author: Ray Sheehan
total time: 30 minutes
tags:
  - sauce
---

In a #food processor{}, combine @peach preserves{1.25%cups} and @sliced peaches (drained){15%oz}. Blend them to a puree.

In a #medium saucepan{}, melt @unsalted butter{4%Tbsp} over medium-high heat and sauté @small onion diced{0.5} until it’s soft, but not browned, 3 to ~{4%minutes}.

Stir in the peach puree, @ketchup{1.5%cups}, @light brown sugar{1/2%cup}, @cider vinegar{1/2%cup}, @water{1/2%cup}, @Worcestershire sauce{2%Tbsp}, @Dijon mustard{2%Tbsp}, @salt{1%tsp}, @freshly ground black pepper{2%tsp}, @ground thyme{1/4%tsp}, @granulated garlic{1%tsp}, and @hot sauce{2%tsp}. Lower heat to medium-low and simmer until slightly thickened, 15 to ~{20%minutes}, stirring frequently.

Let cool, transfer to a #jar{} and store in the refrigerator for up to 3 weeks.