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Best Sticky Bourbon Peach BBQ Chicken Thighs Recipe

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These Sticky Bourbon Peach BBQ Chicken Thighs are sweet, tangy, and a little bit boozy, with a glossy caramelized exterior and smoky char. Perfect for summer cookouts, they come together in about 45 minutes with simple ingredients.

Ingredients

Scale
  • 1 cup peach preserves
  • 1/4 cup bourbon
  • 3 tablespoons soy sauce (low-sodium works fine)
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Fresh chopped parsley or cilantro (for garnish, optional)
  • Toasted sesame seeds (for garnish, optional)
  • Thinly sliced green onions (for garnish, optional)

Instructions

  1. Make the glaze: In a small saucepan, combine peach preserves, bourbon, soy sauce, apple cider vinegar, minced garlic, Dijon mustard, smoked paprika, black pepper, and cayenne if using. Whisk until smooth. Bring to a gentle simmer over medium heat, then reduce heat to low and let bubble for 8-10 minutes until thickened slightly. Remove from heat and set aside. Reserve about 1/4 cup for brushing during cooking; the rest for serving.
  2. Prep the chicken: Pat chicken thighs dry with paper towels. In a mixing bowl, toss with olive oil, salt, pepper, and garlic powder until evenly coated. Let sit at room temperature for 10-15 minutes.
  3. Preheat the grill: Clean and oil grill grates. Heat to medium-high, about 400°F (204°C). For charcoal, wait until coals are covered with white ash.
  4. Grill the chicken: Place chicken on hot grill, smooth side down. Close lid and cook undisturbed for 5-6 minutes. Flip and cook another 5-6 minutes until internal temperature reaches 165°F (74°C). For extra-juicy thighs, pull at 160°F and let carryover heat finish.
  5. Glaze and caramelize: During the last 3-4 minutes of cooking, brush reserved glaze onto chicken. Brush, flip, brush again. Watch closely to prevent burning.
  6. Rest and serve: Transfer glazed chicken to a clean plate. Let rest for 5 minutes. Brush with remaining reserved glaze. Garnish with parsley, sesame seeds, or green onions if desired.

Notes

Don’t glaze too early; the sugar can burn. Reserve some glaze for serving to avoid cross-contamination. Let chicken rest before cutting. Double the glaze for extra dipping. For charcoal, add soaked wood chips for extra smoky flavor.

Nutrition

Keywords: sticky bourbon peach BBQ chicken thighs, grilled chicken, peach preserves, bourbon chicken, summer grilling, BBQ chicken

Find it online: https://forkmila.com/best-sticky-bourbon-peach-bbq-chicken-thighs-recipe/