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Sticky Peach Bourbon BBQ Chicken Thighs

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Juicy chicken thighs coated in a sweet, smoky, and sticky peach bourbon BBQ sauce. This easy 35-minute dinner is perfect for summer grilling or a cozy winter meal, delivering incredible flavor with simple ingredients.

Ingredients

Scale
  • 3 ripe peaches, peeled and diced (about 1½ cups)
  • ¼ cup bourbon
  • ½ cup ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons brown sugar, packed
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Pinch of salt
  • 6 boneless, skinless chicken thighs (about 1½ pounds)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh basil or mint leaves (for garnish, optional)
  • Thinly sliced green onions (for garnish, optional)
  • Toasted sesame seeds (for garnish, optional)

Instructions

  1. Make the peach bourbon BBQ sauce: In a small saucepan over medium heat, combine diced peaches, bourbon, ketchup, apple cider vinegar, brown sugar, honey, minced garlic, Worcestershire sauce, smoked paprika, black pepper, cayenne (if using), and a pinch of salt. Stir and bring to a gentle simmer. Cook for 8-10 minutes, stirring occasionally, until peaches have softened and broken down.
  2. Blend the sauce (optional but recommended): Carefully transfer the sauce to a blender or use an immersion blender directly in the saucepan. Blend until smooth. For a chunkier sauce, mash peaches with a fork instead. Taste and adjust seasoning. Set aside (about 1½ cups of sauce).
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes while heating the pan.
  4. Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in the pan, not crowding. Cook undisturbed for 4-5 minutes until golden brown and releases easily. Flip and cook for another 3-4 minutes. Chicken should be nicely browned but not fully cooked through.
  5. Add the sauce: Pour the peach bourbon BBQ sauce over the chicken. Use a wooden spoon to scrape up browned bits from the pan. Reduce heat to medium-low and let simmer, spooning sauce over chicken as it cooks.
  6. Simmer and glaze: Cook for 8-10 minutes, turning occasionally, until sauce has thickened and reduced by about half. Chicken should be cooked through (internal temperature of 165°F) and sauce should be sticky and glossy.
  7. Rest and serve: Remove skillet from heat. Let chicken rest in sauce for 5 minutes. Transfer to a serving platter, spoon remaining sauce over top, and garnish with fresh basil or mint, green onions, and sesame seeds if desired.

Notes

Don’t rush the sear; medium-high heat is sufficient. Pat chicken dry for a good sear. Watch the sauce closely as it can burn quickly due to sugar content. Use an instant-read thermometer for perfectly cooked chicken (165°F). Let chicken rest for 5 minutes before serving. Double the sauce for extra. If sauce gets too thick, add a splash of water or chicken broth.

Nutrition

Keywords: peach bourbon BBQ chicken, sticky chicken thighs, easy dinner, summer grilling, chicken thighs, peach chicken, bourbon chicken

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