Description
This Juicy Grilled Chicken recipe features tender bone-in, skin-on chicken thighs marinated with a smoky dry rub and served with a vibrant homemade peach BBQ sauce. The sauce combines ripe peaches with classic BBQ ingredients to create a sweet and tangy complement to the smoky grilled chicken. Perfect for summer cookouts or any occasion, this dish promises flavorful, juicy chicken with a beautifully caramelized glaze.
Ingredients
Scale
Chicken and Dry Rub
- 6–8 bone-in, skin-on chicken thighs (3–4 lb)
- 2 tbsp olive or avocado oil
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt (or ¾ tsp table salt)
- ½ tsp black pepper
- Optional: ½ tsp chili powder or cayenne
Homemade Peach BBQ Sauce
- 1.5 lb ripe peaches, peeled, pitted, chopped
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cayenne (or to taste)
- Salt & pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Massage the olive or avocado oil and dry rub mixture—including smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, and optional chili powder/cayenne—under and over the skin of each thigh. Allow the chicken to rest at room temperature for 20–30 minutes to let the flavors penetrate.
- Make the Peach BBQ Sauce: In a blender or food processor, combine the peeled, pitted, and chopped peaches with ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, cayenne, salt, and pepper. Blend until mostly smooth, ensuring a well-mixed and flavorful sauce.
- Simmer the Sauce: Pour the blended sauce into a saucepan and simmer over low heat for 15–20 minutes. Stir occasionally until it slightly thins compared to store-bought BBQ sauce. Taste and adjust seasonings as needed. Allow the sauce to cool and thicken before using.
- Preheat the Grill: Preheat your grill to medium heat (350–375°F), setting up indirect and direct heat zones. Oil the grill grates to prevent sticking.
- Grill the Chicken Indirectly: Place the chicken thighs skin-side down on the indirect heat zone with the lid closed. Grill for 20–25 minutes to cook through gently.
- Flip and Continue Cooking: Flip the chicken thighs and grill for an additional 10–15 minutes, aiming for an internal temperature of 165°F for safe consumption.
- Crisp the Skin: Move the chicken over to direct heat, skin-side down, for 2–3 minutes to crisp the skin nicely. Then flip, brush generously with the peach BBQ sauce, and grill for 1–2 more minutes to set the glaze.
- Rest the Chicken: Transfer the grilled chicken to a plate, tent loosely with foil, and rest for 5–10 minutes before serving to allow juices to redistribute.
Notes
- For the best peach flavor, use ripe and juicy peaches. You can substitute frozen peaches if fresh are unavailable, but thaw and drain excess liquid first.
- If you don’t have a grill, this recipe can be adapted for oven baking or stovetop pan-searing, though grilling imparts the best smoky flavor and crispy skin.
- The peach BBQ sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust the cayenne and chili powder to control the heat level to your preference.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F without overcooking.
