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GRILLED CHICKEN WITH PEACH GLAZE

Grilled Chicken With Peach Glaze

This Grilled Chicken With Peach Glaze is a sweet and smoky summer grilling recipe featuring juicy chicken thighs brushed with a sticky homemade peach glaze. Fresh peaches, honey, garlic, and ginger cook down into a rich sauce that caramelizes beautifully on the grill. It’s bold, vibrant, and perfect for cookouts, weeknight dinners, or meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 3 ripe peaches peeled and chopped
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 pinch salt to taste for glaze

Equipment

  • grill
  • Small saucepan
  • basting brush
  • mixing bowl
  • instant-read thermometer

Method
 

  1. Toss the chicken thighs with olive oil, kosher salt, black pepper, and garlic powder. Let them sit at room temperature for 20–30 minutes.
  2. In a small saucepan over medium heat combine peaches, honey, apple cider vinegar, Dijon mustard, ginger, garlic, and red pepper flakes. Cook for 8–10 minutes until the peaches soften and the sauce thickens.
  3. Mash the cooked peaches with a fork or blend lightly with an immersion blender until smooth. Season with salt to taste and set aside.
  4. Heat the grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
  5. Place chicken thighs on the grill skin-side down and cook for 6–7 minutes without moving until the skin becomes golden and releases easily from the grates.
  6. Flip the chicken and cook for another 6–7 minutes until nearly cooked through.
  7. During the final 5–6 minutes of grilling brush the peach glaze generously over the chicken. Flip once more and glaze the other side allowing it to caramelize.
  8. Cook until the internal temperature reaches 165°F at the thickest part. Remove from the grill and rest for 5 minutes.
  9. Serve the grilled chicken with additional peach glaze on the side if desired.

Notes

Apply the peach glaze only during the final minutes of grilling to prevent burning due to the sugar content. Allow the chicken to rest for a few minutes after cooking to keep it juicy. The glaze can be made ahead of time and stored in the refrigerator for up to five days.