Grilled Chicken With Peach Glaze
Grilled Chicken With Peach Glaze is a sweet and smoky summer grilling recipe featuring juicy chicken thighs finished with a rich peach reduction. The glaze caramelizes beautifully over the grill, creating a sticky, flavorful coating balanced with ginger, honey, and a hint of chili heat.
Equipment
- grill
- saucepan for making the peach glaze
- mixing bowl
- basting brush
- tongs
- knife
Ingredients
- 6 bone-in skin-on chicken thighs
- 4 ripe peaches, peeled and chopped
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp fresh ginger, grated
- 1/2 tsp red chili flakes
- 1 tsp whole-grain mustard
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp fresh thyme leaves (for garnish)
Instructions
- In a saucepan over medium heat combine chopped peaches, apple cider vinegar, honey, grated ginger, chili flakes, and a pinch of salt. Cook for 12–15 minutes until the peaches break down and the mixture thickens.
- Stir in the whole-grain mustard and continue simmering briefly. Blend the glaze if a smoother texture is desired.
- Divide the glaze into two portions. Coat the chicken thighs with half of the glaze and marinate for at least 1 hour in the refrigerator.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Place the chicken thighs skin-side down on the grill and cook for 6–7 minutes until the skin becomes golden and crisp.
- Flip the chicken and continue grilling for another 6 minutes until nearly cooked through.
- During the final 3–4 minutes, brush the reserved peach glaze over the chicken, allowing it to caramelize slightly on the grill.
- Remove the chicken from the grill and rest for 5 minutes before serving.
- Garnish with fresh thyme and serve warm.
Notes
Apply the peach glaze only during the final minutes of grilling to prevent burning. The natural sugars in peaches caramelize quickly over high heat. For the best flavor, use ripe seasonal peaches and allow the chicken to marinate for at least 1 hour before grilling.