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Grilled Chicken with Peach Bourbon Glaze

Grilled chicken with peach bourbon glaze delivers smoky charred ridges and a glossy, caramelized amber syrup. The peach bourbon sauce cooks down until thick with real peach bits, then drips over juicy grilled chicken.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 bone-in skin-on chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
For the Peach Bourbon Glaze
  • 2 ripe peaches Peeled and diced (or use 1 cup frozen peach slices, thawed).
  • 3 tbsp bourbon
  • 3 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp soy sauce
  • 1 tsp garlic Minced.
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
  • 0.5 cup fresh peaches For garnish (sliced).
  • 0.25 tsp fresh thyme Optional garnish.
  • 1 tbsp paper towels Used to pat chicken dry.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare the chicken and glaze
  1. Pat the chicken dry with paper towels, then rub it all over with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper to coat evenly. Lay it out so the seasoning adheres to the skin and surfaces.
  2. Let the seasoned chicken rest at room temperature for 20 minutes while you make the glaze. This helps the seasoning meld and supports more even cooking.
  3. In a small saucepan over medium heat, combine diced peaches, bourbon, brown sugar, apple cider vinegar, Dijon mustard, soy sauce, minced garlic, and red pepper flakes, then stir to combine. Bring the mixture to a gentle boil until you see steady bubbling.
  4. Reduce the heat to low and simmer for 12–15 minutes, stirring occasionally, until the peaches break down and the glaze is thick and glossy. The moment it coats a spoon, it’s ready to finish.
  5. Stir in the butter at the end, then remove from heat and set aside, because it will thicken further as it cools. Keep the glaze warm enough to brush later.
Grill and glaze
  1. Preheat your grill to medium-high heat (400–450°F) and oil the grates well to prevent sticking. Wait until the grates are hot before adding the chicken.
  2. Place the chicken skin-side down on the grill and cook undisturbed for 6–7 minutes until the skin releases naturally with deep grill marks. If it sticks, it’s not ready to flip.
  3. Flip the chicken and cook another 5–6 minutes, turning only once during this interval. Watch the color develop toward a caramelized exterior.
  4. In the last 4 minutes, brush generously with the peach bourbon glaze, flip once more, and glaze the other side. Caramelize slightly while watching for flare-ups from the sugary glaze.
  5. Continue grilling until the internal temperature reaches 165°F, then remove from the grill. Rest the chicken for 5 minutes so juices settle.
  6. Brush the chicken with one final layer of warm glaze before serving. Finish by garnishing with sliced fresh peaches and fresh thyme if desired.

Notes

Pro tip: keep a close eye during the final glazing—peach-and-brown-sugar drips can flare quickly, so brush in thin, generous coats rather than one heavy layer. Refrigerate leftover grilled chicken in an airtight container for up to 3 days; rewarm gently to avoid drying out. Freeze cooked chicken for up to 2 months (freeze without the final garnish); thaw in the fridge and reheat until just hot. For a lower-sugar option, reduce brown sugar by about 25% and increase bourbon by 1 tbsp to preserve the caramel flavor.