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Flavorful Peach Bourbon BBQ Chicken Thighs

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Juicy grilled chicken thighs glazed with a smoky, sweet peach bourbon BBQ sauce, paired perfectly with caramelized grilled peaches. A quick and easy recipe ideal for summer cookouts and weeknight grilling.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 3–4 ripe, firm peaches, halved and pitted
  • 1/3 cup bourbon (80 ml)
  • 1/4 cup peach jam or preserves (60 ml)
  • 1/2 cup ketchup (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 2 tablespoons brown sugar (25 g)
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil (30 ml), divided
  • Optional: 1/4 teaspoon red pepper flakes

Instructions

  1. In a medium bowl, whisk together bourbon, peach jam, ketchup, apple cider vinegar, brown sugar, minced garlic, smoked paprika, black pepper, salt, and optional red pepper flakes to make the bourbon BBQ sauce. Set aside.
  2. Pat chicken thighs dry with paper towels. Place in a large bowl or zip-top bag, pour half of the bourbon BBQ sauce over, and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 3 hours.
  3. Preheat grill to medium-high heat (about 375°F / 190°C). Brush peach halves with 1 tablespoon olive oil to prevent sticking.
  4. Arrange marinated chicken thighs skin side down on the grill. Grill for 6-7 minutes per side, basting occasionally with reserved sauce. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
  5. During the last 5 minutes of chicken cooking, place peach halves cut side down on the grill. Grill peaches until caramelized with grill marks, flipping once halfway through.
  6. Remove chicken from grill and tent loosely with foil. Let rest for 5-7 minutes to redistribute juices.
  7. Serve chicken thighs with grilled peaches alongside. Spoon any leftover bourbon BBQ sauce over the top and garnish with fresh herbs if desired.

Notes

Pat chicken dry before marinating for crispier skin. Manage flare-ups by moving chicken to cooler parts of the grill. Use a meat thermometer to ensure chicken is cooked safely. Rest chicken after grilling to keep it juicy. Grilled peaches should be caramelized but not mushy. Sauce can be made ahead and refrigerated to meld flavors.

Nutrition

Keywords: peach bourbon BBQ chicken, grilled chicken thighs, summer grilling, BBQ sauce, grilled peaches, easy chicken recipe, bourbon chicken

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