One of my absolute favorite ways to spend a summer day is grilling outside with friends and family. And no barbecue is complete without a standout sauce-  so I’ve created one that’s a little unexpected and completely irresistible.

This Peach Mustard Barbecue Sauce combines the juicy sweetness of ripe summer peaches with the zippy tang of Dijon mustard. It might sound like an unlikely pair, but trust me-  the flavor is magic.

I love it brushed over grilled chicken, but it’s just as amazing on ribs, pork tenderloin, or even used as a dipping sauce for wings. You can also stir it into a pot of pinto beans for a sweet-savory twist.

I can’t wait for you to try this one-  it’s bold, summery, and guaranteed to be a crowd-pleaser.

😍 Why You’ll Love My Peach Mustard Barbecue Sauce

I love discovering unexpected ways to use everyday ingredients- and this BBQ sauce is a perfect example! Using a ripe peach might not be the first thing that comes to mind when you think of barbecue, but once I tried it paired with Dijon mustard, I knew I was onto something special.

What I also love about this sauce is that it skips the heavy added sugars found in many traditional BBQ sauces. The natural sweetness from the peach does all the work—bringing a fresh, fruity balance to the tangy Dijon.It’s bright, bold, and just different enough to get people asking, “Wait… what’s in this?!”

🗒️ Ingredients

Ripe Peaches:
Peaches bring natural sweetness, a juicy texture, and a summery brightness that makes this BBQ sauce uniquely delicious. Roasting or simmering them intensifies their flavor.

Ketchup:
Provides a familiar, tangy-sweet base that adds depth and thickness to the sauce, while helping everything blend smoothly together.

Dijon mustard:
This sharp, zesty mustard balances the sweetness of the peaches with just the right amount of tang and a mild kick of heat.

Apple Cider Vinegar:
Adds acidity to brighten and balance the sauce, cutting through the natural sugars for a more rounded flavor.

👩‍🍳 How to Make My Peach Mustard Barbecue Sauce

🍗4 boneless skinless chicken breasts, halved the long way

🫒Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.

🔥Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side.

 ⏰Repeat on the other side. Cook until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests).

⏳Transfer to a plate and cover with a piece of aluminum foil and let rest for 5 minutes. Serve with more BBQ sauce if desired.

👏🏻Enjoy!

🤲 Substitutions

Peach Substitutions: You could try Nectarines which are nearly identical in flavor and texture. You could also try mango for a tropical twist and similar sweetness.

Dijon Mustard: You can try a Whole Grain mustard which will give you a more texture and a milder bite. A yellow mustrard will give a milder and tangier classic BBQ profile.

Apple Cider Vinegar: If you don’t have Apple Cider Vinegar, you can try White wine vinegar, which is lighter but still fruity. Lemon juice is also a good substitute option which is fresh, acidic, and bright. Rice vinegar gives a milder and slightly sweet finish.

📓 Best served with

• BBQ Chicken
• Pork Tenderloin
• Dipping sauce for Wings
• Mixed into Pinto bean recipe

👝 How to Store Leftover Peach Mustard BBQ sauce

Store the remaining BBQ sauce in a sealed glass jar or container in the refrigerator for up to a week.

🧠 Common Questions