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Bourbon Peach BBQ Chicken

Bourbon peach BBQ chicken with caramelized chicken thighs glazed in a deep amber bourbon-peach sauce. The sticky glaze blisters at the edges on the grill, with grilled peach slices caramelized alongside for a sweet-smoky finish.
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Prep Time 15 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs Use skin-on thighs for crisp, blistered edges.
Seasonings
  • 0.5 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 tsp smoked paprika To taste; also used in the sauce.
Peach bourbon BBQ sauce
  • 2 ripe peaches Peeled and diced.
  • 1 tbsp bourbon Total bourbon in sauce is 1/4 cup.
  • 0.5 cup ketchup
  • 3 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 clove garlic Minced; use 2 cloves.
  • 0.5 tsp smoked paprika For sauce flavor.
  • 0.25 tsp cayenne pepper For gentle heat.
For grilling
  • 1 extra peach slices For grilling alongside the chicken.

Equipment

  • 1 grill
  • 1 saucepan

Method
 

Make the bourbon peach BBQ sauce
  1. Combine diced ripe peaches, bourbon, ketchup, brown sugar, apple cider vinegar, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, and cayenne in a saucepan.
  2. Simmer on medium-low for 15-18 minutes, stirring often, until thick enough to coat a spoon.
  3. Blend smooth if desired, then cool completely.
  4. Divide the sauce in half: reserve half for marinating and the other half for finishing and serving.
Marinate the chicken
  1. Season chicken thighs with salt, pepper, and smoked paprika to taste.
  2. Brush the thighs with half the sauce, then marinate for 30 minutes.
Grill the chicken
  1. Preheat the grill to medium heat and oil the grates.
  2. Place chicken skin-side down and grill for 8-10 minutes until the skin is crispy and lightly browned.
  3. Flip the thighs, brush with more sauce, and grill for 15-18 minutes until the internal temperature reaches 165°F, brushing every 5 minutes.
Caramelize peaches and finish
  1. Grill extra peach slices alongside for 2-3 minutes per side until caramelized.
  2. Rest the chicken for 5 minutes, brush with the remaining sauce, and serve with the grilled peaches.

Notes

For best sticky glaze, cool the sauce fully before marinating so it clings instead of running. Refrigerate leftovers in a sealed container for up to 3-4 days; freeze cooked chicken for up to 2 months (sauce may thin when reheated). For a lower-sugar option, reduce the brown sugar slightly or use a low-sugar ketchup.