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Perfect Sticky Peach Bourbon BBQ Chicken Thighs

peach bourbon bbq chicken thighs - featured image
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These sticky, sweet, and smoky chicken thighs are glazed with a homemade peach bourbon BBQ sauce that caramelizes beautifully under the broiler. Ready in about 45 minutes, they’re perfect for weeknight dinners or summer cookouts.

Ingredients

Scale
  • 1 cup peach preserves or jam
  • 1/2 cup ketchup
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • Salt and black pepper, for seasoning
  • 1 tablespoon olive oil
  • Fresh peaches, sliced (optional, for garnish)

Instructions

  1. Make the sauce: In a small saucepan over medium heat, combine peach preserves, ketchup, bourbon, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, smoked paprika, black pepper, and cayenne if using. Whisk until smooth. Bring to a gentle simmer, then reduce heat to low and cook for 10-12 minutes, stirring occasionally, until thickened slightly. Remove from heat and set aside.
  2. Preheat your oven to broil on high with the rack about 6 inches from the heating element.
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
  4. Sear the chicken: Heat a large cast iron skillet over medium-high heat and add olive oil. When the oil shimmers, place chicken thighs skin-side down in the skillet. Cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook the other side for 3-4 minutes.
  5. First glaze: Reduce heat to low. Brush each chicken thigh generously with about half of the peach bourbon sauce. Let cook for 1-2 minutes.
  6. Broil: Transfer the skillet to the oven. Broil for 5-7 minutes, watching closely, until the sauce bubbles and darkens.
  7. Second glaze: Remove skillet from oven. Brush on the remaining sauce. Return to the oven and broil for another 2-3 minutes.
  8. Check temperature: Insert an instant-read thermometer into the thickest part of a thigh (avoiding bone). It should read 165°F. If not, return to oven for 2-3 minute intervals.
  9. Rest and serve: Let the chicken rest in the pan for 5 minutes. Transfer to a serving platter and garnish with fresh peach slices if desired. Spoon any extra sauce from the pan over the top.

Notes

Don’t skip the sear—it creates a crispy skin barrier that prevents sogginess. Watch the sugar content during broiling to prevent burning. Use room temperature chicken for even cooking. Double the sauce if you love extra for serving. Let the sauce simmer for 10 minutes to mellow the bourbon.

Nutrition

Keywords: peach bourbon BBQ chicken, sticky chicken thighs, peach chicken, bourbon chicken, BBQ chicken thighs, easy chicken recipe

Find it online: https://grubella.com/perfect-sticky-peach-bourbon-bbq-chicken-thighs/