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Best Sweet & Smoky Bourbon Peach BBQ Glazed Chicken Thighs

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Sticky, caramelized chicken thighs with a sweet and smoky bourbon peach glaze that’s perfect for summer grilling. This easy recipe delivers juicy, flavorful chicken with a glossy, finger-licking coating.

Ingredients

Scale
  • 2 medium ripe peaches, pitted and roughly chopped (about 1 cup)
  • ¼ cup bourbon
  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 6 to 8 bone-in, skin-on chicken thighs (about 2.5 to 3 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika

Instructions

  1. Make the Bourbon Peach BBQ Glaze: In a small saucepan over medium heat, combine chopped peaches, bourbon, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir until sugar dissolves. Bring to a gentle simmer, then reduce heat to low. Cook for 8 to 10 minutes, stirring occasionally, until peaches are soft and mixture has thickened slightly. Remove from heat and let cool for 5 minutes. Transfer…
  2. Prep the Chicken Thighs: Pat chicken thighs dry with paper towels. In a small bowl, mix together 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon smoked paprika. Rub this mixture all over the chicken thighs, including under the skin if possible. Let sit at room temperature for 15 to 20 minutes.
  3. Heat the Grill: Preheat grill to medium-high heat (400°F to 450°F). Clean grates with a grill brush, then dip a folded paper towel in olive oil and use tongs to oil the grates.
  4. Grill the Chicken Thighs: Place chicken thighs skin-side down on the hot grill. Close lid and cook for 6 to 8 minutes without moving. Flip thighs using tongs, then cook for another 6 to 8 minutes with lid closed. Internal temperature should be around 155°F to 160°F.
  5. Glaze the Chicken: Brush a generous layer of bourbon peach glaze onto the top of each thigh. Flip and brush the other side. Close lid and cook for 2 minutes. Flip again, brush on another layer of glaze, and cook for another 2 minutes. Repeat one more time (three coats total). Internal temperature should reach 165°F to 170°F.
  6. Rest and Serve: Transfer glazed chicken thighs to a clean cutting board or platter. Let rest for 5 to 10 minutes. Drizzle reserved glaze over the top just before serving. Garnish with fresh chopped parsley or sliced green onions if desired.

Notes

Don’t rush the glaze; let peaches cook down fully before blending. Keep grill heat steady to prevent burning. Baste late in cooking (last 6-8 minutes) with three coats. Use a thermometer for perfect doneness. Let chicken rest 5-10 minutes before serving. Double the glaze for extra or for other uses.

Nutrition

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

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