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Flavorful Grilled Peach BBQ Glazed Chicken Thighs

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Juicy and smoky grilled chicken thighs glazed with a sweet and tangy peach BBQ sauce, perfect for summer cookouts and easy weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 2 large ripe peaches, peeled and chopped
  • 1/2 cup (120 ml) BBQ sauce (smoky style recommended)
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons (30 ml) olive oil
  • Fresh herbs (cilantro or parsley) for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels to help the skin crisp up. Season both sides generously with salt, black pepper, smoked paprika, and a pinch of cayenne if using. Let rest at room temperature for 15 minutes.
  2. In a blender or food processor, combine the chopped peaches, BBQ sauce, honey, apple cider vinegar, and minced garlic. Pulse until smooth but still slightly textured (about 30 seconds). Taste and adjust sweetness or tang if needed. Set aside.
  3. Preheat your grill to medium-high heat (about 400°F / 200°C). If using charcoal, let the coals burn down until covered with white ash for even heat.
  4. Lightly coat chicken thighs with olive oil to prevent sticking. Place them skin-side down on the grill.
  5. Grill the chicken for about 6-7 minutes per side, turning once. Keep the lid closed as much as possible to maintain heat. Watch for flare-ups and move the chicken if needed to avoid burning.
  6. In the last 5 minutes of cooking, brush a generous layer of peach BBQ glaze onto each thigh. Flip and glaze again to build up a sticky coating. The glaze should caramelize slightly but not burn.
  7. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should run clear, and the skin will be golden and slightly charred.
  8. Remove from the grill and let chicken rest for 5 minutes to allow juices to redistribute.
  9. Garnish with fresh herbs and extra glaze if desired before serving.

Notes

Apply the glaze in the last 5 minutes of grilling to prevent burning. Let the chicken rest after grilling to keep it juicy. Use bone-in, skin-on thighs for best flavor and moisture. If peaches are out of season, frozen peaches or nectarines can be used. For vegan option, substitute chicken with tofu or portobello mushrooms and use vegan BBQ sauce.

Nutrition

Keywords: grilled chicken, BBQ chicken, peach glaze, summer recipe, backyard BBQ, juicy chicken thighs, smoky chicken, easy dinner

Find it online: https://evabakery.com/flavorful-grilled-peach-bbq-glazed-chicken-thighs-recipe-easy-and-juicy/