Description

Juicy, smoky chicken thighs with a glossy, fruit-forward peach glaze. This recipe balances sweet and tangy flavors for a summer dinner that is better than takeout and easy enough for weeknights.

Ingredients

Scale

3 pounds bone-in, skin-on chicken thighs
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons brown sugar
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
3 large fresh peaches, peeled and chopped (about 3 cups)
1/4 cup apple cider vinegar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter

Instructions

Pat chicken thighs dry with paper towels. Mix smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper in a small bowl.
Rub vegetable oil over the chicken, then coat thoroughly with the spice mix. Let sit while preparing the glaze.
In a medium saucepan, combine chopped peaches, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, minced garlic, and red pepper flakes.
Bring the glaze mixture to a simmer over medium heat. Cook for 5-7 minutes until peaches break down, then remove from heat.
Blend the glaze until smooth using an immersion blender or regular blender. Stir in butter until melted. Adjust sweetness/tanginess to taste.
Prepare grill for two-zone cooking: one side hot (direct heat) at 400°F (200°C) and one side medium (indirect heat).
Place chicken skin-side down on the hot side. Sear for 5-6 minutes without moving until skin is crispy and releases easily. Flip and cook for 3-4 minutes.
Move chicken to the indirect heat side. Close lid and cook for 12-15 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Brush a generous layer of peach glaze onto the chicken. Move to direct heat for 1-2 minutes to caramelize. Brush another layer, flip, and glaze the other side. Total glazing time should be 3-4 minutes.
Remove chicken from grill and let rest for 5 minutes before serving.

Notes

Use bone-in, skin-on thighs for best juiciness. Do not glaze too early as sugar burns quickly; apply in the last 5 minutes. Ensure a two-zone fire on the grill to sear and finish cooking without burning. If using chicken breasts, reduce cook time by 5-7 minutes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 2 thighs per serving
Calories: 380
Sugar: 15
Sodium: 450
Fat: 20
Saturated Fat: 5
Carbohydrates: 18
Fiber: 1
Protein: 32

Keywords: grilled chicken, peach glaze, barbecue chicken, summer recipes, weeknight dinner, easy chicken recipe, grilled thighs, peach recipe