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Best Sweet & Smoky Peach Bourbon BBQ Chicken Thighs

peach bourbon BBQ chicken thighs - featured image
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Juicy, caramelized chicken thighs glazed with a sweet and smoky peach bourbon sauce, perfect for summer grilling. This easy recipe delivers sticky, flavorful chicken in under 45 minutes.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)
  • ½ cup peach preserves
  • ¼ cup bourbon
  • ¼ cup ketchup
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon vegetable oil (for grill grates)
  • 2 fresh peaches, sliced (for serving)
  • 2 tablespoons fresh chives or green onions, chopped (for garnish)

Instructions

  1. Make the glaze: In a small saucepan over medium heat, combine peach preserves, bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper. Whisk until smooth. Bring to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until thickened. Remove from heat and set aside ¼ cup for serving.
  2. Prep the chicken: Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper. Let sit at room temperature for 15-20 minutes while grill heats.
  3. Preheat the grill: Clean grill grates and brush with vegetable oil. Heat grill to medium-high (400-425°F).
  4. Grill the chicken: Place chicken skin-side down on hot grates. Close lid and cook for 6-7 minutes without moving. Flip and cook for another 5-6 minutes with lid closed.
  5. Start glazing: Brush a generous layer of glaze onto the skin side of each thigh. Close lid and cook for 2 minutes. Flip, brush the other side, and cook for 2 more minutes. Repeat once more (brush, flip, brush, cook).
  6. Check for doneness: Internal temperature should reach 165°F in the thickest part (or 170-175°F for extra tenderness). If using a thermometer, insert into thickest part without touching bone.
  7. Rest and serve: Transfer chicken to a cutting board or platter, tent loosely with foil, and let rest for 5-10 minutes. Serve with fresh peach slices, chopped chives, and reserved glaze on the side.

Notes

Don’t glaze too early to prevent burning. Use a thermometer for best results. Double the glaze for extra dipping sauce. For oven-baked version, cook at 425°F for 30-35 minutes, basting halfway. For air fryer, cook at 380°F for 12 minutes, flip, glaze, and cook 8-10 more minutes.

Nutrition

Keywords: peach bourbon chicken, BBQ chicken thighs, grilled chicken, peach glaze, summer grilling, sweet and smoky chicken

Find it online: https://lumalunch.com/best-sweet-and-smoky-peach-bourbon-bbq-chicken-thighs/