Print

Best Grilled Bourbon Peach BBQ Chicken

grilled bourbon peach bbq chicken - featured image
Print Recipe

Juicy grilled chicken thighs with a sweet and smoky bourbon peach glaze, caramelized to perfection. This quick and easy recipe is perfect for summer gatherings and turns simple ingredients into a showstopper.

Ingredients

Scale
  • 2 pounds (900g) bone-in, skin-on chicken thighs
  • 3 medium ripe but firm peaches
  • 1/4 cup (60ml) bourbon
  • 1/3 cup (70g) packed brown sugar
  • 1/2 cup (120ml) ketchup
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Dijon mustard
  • 3 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon (2g) smoked paprika
  • Salt and black pepper to taste
  • 1 tablespoon (15ml) olive oil

Instructions

  1. Make the glaze: In a small saucepan over medium heat, combine bourbon, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, cayenne pepper, and smoked paprika. Whisk until sugar dissolves and mixture comes to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until thickened slightly. Remove from heat and set aside 1/4 cup (60ml) for basting.
  2. Prep the chicken: Pat chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides. Let sit at room temperature for 15 minutes.
  3. Prep the peaches: Cut peaches in half and remove pits. If large, cut into quarters. Toss with a drizzle of olive oil and a pinch of salt.
  4. Preheat the grill: Heat grill to medium-high heat (400-450°F / 200-230°C). Clean and oil the grates.
  5. Grill the chicken (first side): Place chicken skin-side down on the hottest part of the grill. Cook undisturbed for 5-6 minutes until skin releases easily.
  6. Flip and baste: Flip chicken and brush cooked side with reserved glaze. Close lid and cook for another 5-6 minutes.
  7. Add the peaches: Place peach halves cut-side down on cooler parts of the grill. Cook for 3-4 minutes per side until grill marks appear and peaches soften. Brush with glaze during last minute.
  8. Check temperature: Use an instant-read thermometer to check thickest part of chicken; it should reach 165°F (74°C). If needed, move to cooler part of grill and cook 2-3 more minutes. Baste once more before removing.
  9. Rest and serve: Transfer chicken and peaches to a platter. Tent loosely with foil and let rest for 5 minutes. Serve peaches alongside chicken with extra glaze on the side.

Notes

Don’t rush the glaze; let it thicken to syrupy consistency. Baste after the first flip to prevent burning. Use a two-zone fire for charcoal grills to avoid charring. Don’t overcook peaches; they should be warm and slightly caramelized but still hold their shape. Let chicken rest for 5 minutes before serving.

Nutrition

Keywords: grilled chicken, peach chicken, bourbon chicken, BBQ chicken, summer grilling, peach recipe, bourbon recipe

Find it online: https://cookdella.com/best-grilled-bourbon-peach-bbq-chicken-recipe/