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Bourbon Peach BBQ Chicken

Bourbon Peach BBQ Chicken with a thick, glossy bourbon-peach BBQ glaze that caramelizes onto charred grilled chicken thighs. Sweet, smoky, and slightly boozy depth comes from simmered peaches blended into a smooth sauce and basted during the final minutes.
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Prep Time 15 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in, skin-on chicken thighs Pat dry before seasoning.
Seasonings
  • 0.25 tsp salt and pepper to taste Use enough to season both sides.
Peach bourbon BBQ sauce
  • 2 ripe peaches, peeled and diced Dice small so they break down during simmering.
  • 1 /4 cup bourbon Measure bourbon accurately for the glaze depth.
  • 1 /2 cup ketchup Forms the BBQ base.
  • 1 /4 cup brown sugar Adds sweetness and helps caramelization.
  • 2 tbsp apple cider vinegar Balances sweetness and keeps the glaze bright.
  • 1 tbsp Worcestershire sauce Adds savory umami.
  • 2 cloves garlic, minced Minced so it blends smoothly.
  • 1 tsp smoked paprika Brings smoky BBQ flavor.
  • 0.5 tsp cayenne pepper Optional heat level—use as written.

Equipment

  • 1 saucepan
  • 1 grill

Method
 

Make the bourbon-peach BBQ sauce
  1. Combine peaches, bourbon, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic, smoked paprika, and cayenne in a saucepan over medium heat. Simmer for 15 minutes, stirring occasionally, until peaches break down and the mixture looks thickened.
  2. Blend the sauce until smooth, then return it to the saucepan. Simmer 5 more minutes over medium heat until thick enough to coat the back of a spoon, then set aside.
Marinate and season chicken
  1. Season chicken thighs all over with salt and pepper. Marinate in 1/2 cup of the sauce for 30 minutes so the glaze flavors soak into the skin and meat.
Grill the chicken
  1. Preheat the grill to medium-high heat and oil the grates lightly. Wait until hot, about 5 minutes, for strong grill marks.
  2. Grill the chicken for 20-25 minutes, turning occasionally, until cooked through to 165F internal temperature. Aim for charred, caramelized edges as the skin renders and browns.
  3. Baste generously with the remaining bourbon peach BBQ sauce during the last 5 minutes of cooking. Keep the lid closed as much as possible so the glaze thickens and caramelizes instead of burning.
Rest and serve
  1. Rest the chicken 5 minutes before serving. Serve with extra sauce on the side so diners can add more gloss and heat to each bite.

Notes

For the smoothest glaze, blend the sauce while it’s hot and use short pulses, then simmer until it reaches a thick, spoon-coating consistency. Refrigerate leftover chicken and sauce in separate containers for up to 4 days; freeze chicken only for up to 2 months (sauce can be frozen up to 2 months as well). For a lighter option, use reduced-sugar ketchup and reduce brown sugar slightly while keeping the pepper and smoked paprika the same.