Grilled Bourbon Peach BBQ Chicken

Grilled Bourbon Peach BBQ Chicken turns ripe peaches into a glossy, smoky sauce that clings beautifully to juicy chicken thighs. Fresh peach and preserves provide layered fruit flavor without making the barbecue sauce overly sweet. Meanwhile, bourbon, apple cider vinegar, Dijon, and Worcestershire create a tangy, savory finish with plenty of depth.

Because the sauce goes on during the final minutes, it caramelizes into a sticky glaze instead of burning over the flames. Grilled peach quarters add fresh sweetness and a little char, while torn basil brightens the entire platter. Boneless chicken thighs also stay tender and cook quickly, making this impressive dinner surprisingly manageable. Serve it with grilled vegetables, corn, potato salad, or warm bread for catching every spoonful of sauce. It feels special enough for summer company, yet relaxed enough for an easy family dinner.

Recipe Yield: 4–6 servings

INGREDIENTS

2 lbs boneless skinless chicken thighs, patted dry
1 large ripe yellow peach, peeled, pitted, and chopped (about 1 cup)
2 firm-ripe yellow peaches, pitted and quartered
1/4 cup peach preserves
1/4 cup bourbon
1 tbsp plus 1 tsp olive oil, divided
1 1/2 tsp kosher salt, divided
1 1/2 tsp smoked paprika, divided
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup ketchup
2 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 garlic cloves, minced
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tbsp unsalted butter
2 tbsp torn fresh basil

INSTRUCTIONS

1. Season the chicken:
Coat the chicken with 1 tbsp olive oil, 1 1/4 tsp salt, 1 tsp smoked paprika, garlic powder, and black pepper. Let it stand for 20 minutes while preparing the sauce and grill.

2. Blend the bourbon peach sauce:
Blend the chopped peach, ketchup, preserves, bourbon, vinegar, Worcestershire, Dijon, garlic, onion powder, cayenne, remaining 1/2 tsp smoked paprika, and remaining 1/4 tsp salt until smooth.

3. Simmer the sauce:
Pour the mixture into a small saucepan. Simmer uncovered over medium-low heat for 12–15 minutes, stirring often, until glossy and thick enough to lightly coat a spoon. Remove from heat and stir in the butter.

4. Divide the sauce:
Transfer about 3/4 cup sauce to a small bowl for glazing. Place the remaining sauce in a separate clean bowl for serving.

5. Prepare the grill:
Preheat the grill to medium-high heat, about 400–425°F, with one section set to lower heat.

6. Grill the chicken:
Place the chicken smooth-side down over direct heat. Grill, covered, for 5–6 minutes. Flip and grill for another 4–5 minutes, moving the chicken to the cooler section if it browns too quickly.

7. Glaze and finish:
Brush the chicken with a thin layer of glazing sauce. Flip and grill for 45–60 seconds, then brush the other side and flip again. Continue until caramelized and the thickest pieces reach at least 165°F. Discard any remaining sauce from the glazing bowl.

8. Rest the chicken and grill the peaches:
Transfer the chicken to a platter and rest for 5 minutes. Meanwhile, coat the peach quarters with the remaining 1 tsp olive oil. Grill both cut sides for 1–2 minutes each, until lightly charred but still holding their shape.

9. Finish and serve:
Arrange the grilled peaches around the chicken. Spoon over some of the clean reserved sauce, scatter with torn basil, and serve the remaining sauce alongside.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Apply thin layers of glaze: Thick sauce can slide off or burn. Two light coats create a deeper, stickier finish that clings properly to the grilled chicken.
• Do not over-reduce the sauce: It should lightly coat a spoon while warm. The peach BBQ sauce will continue thickening as it cools.
• Choose peaches at two stages of ripeness: Use a soft, fragrant peach for the sauce. However, choose firmer peaches for grilling so the wedges stay intact.
• Keep a cooler grill section available: Peach preserves and ketchup caramelize quickly. Moving the chicken away from strong flames prevents scorching before the center finishes cooking.