Grilled Peach-Glazed Chicken Thighs

Juicy bone-in thighs brushed with a sticky Kentucky bourbon-peach glaze. The ultimate summer grill recipe -- sweet, smoky, and absolutely impossible to resist.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 ripe peaches, halved and pitted
• 3 tbsp Kentucky bourbon
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh thyme sprigs for garnish

Instructions

1. 1

   Make the glaze: Grill peach halves cut-side down for 4-5 minutes until caramelized. Remove flesh and blend with bourbon, honey, brown sugar, vinegar, paprika, and cayenne until smooth. Season with salt.

2. 2

   Prep the chicken: Pat thighs completely dry with paper towels. Season generously on both sides with salt and pepper. Brush with olive oil.

3. 3

   Set up a two-zone grill: High heat on one side, medium-low on the other. Start thighs skin-side down on the hot side for 4-5 minutes until the skin crisps and releases naturally. Flip once.

4. 4

   Glaze and finish: Move chicken to the cooler side. Brush generously with peach glaze every 5 minutes for 15-20 minutes until internal temperature reaches 165°F (74°C).

5. 5

   Rest and serve: Remove from grill. Tent loosely with foil and rest 5 minutes. Serve with any remaining warmed glaze drizzled over top and fresh thyme.