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Smoke-Grilled Chicken with Bourbon Peach Glaze

Smoke-Grilled Chicken with Bourbon Peach Glaze

“Everyone loves barbecued chicken. The dish contrasts crisp-skinned, smoky chicken thighs with a sweet boozy bourbon peach glaze. To make your life easy, season the bird with your favorite barbecue rub (or salt and pepper), and use your favorite barbecue sauce as part of the bourbon peach glaze.”
—Steven Raichlen
Serves
4
Ingredients Directions

Ingredients

  • 8 chicken thighs (about 2 pounds)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons of your favorite barbecue rub or salt and pepper

FOR THE GLAZE

  • 1/4 cup peach preserves
  • 1/4 cup Bib & Tucker The Classic Six Bourbon
  • 1/4 cup of your favorite barbecue sauce
  • 1 teaspoon freshly grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter

You’ll also need: 2 chunks of hickory or other hardwood or 1-1/2 cups of wood chips (if using the latter, soak in water to cover for 30 minutes, then drain), or pellets if using a pellet grill.

Directions

  1. Set up your grill for indirect grilling and heat to medium-high (400 degrees). Just before cooking, add the wood chunks or chips, following your grill manufacturer’s instructions.
  2. Meanwhile, make the glaze: Combine the peach preserves, bourbon, barbecue sauce, lemon zest, and lemon juice in a saucepan and whisk to mix. Bring to a boil, whisking steadily, and simmer for 2 minutes. Whisk in the butter.
  3. Start basting the chicken with the glaze after 20 minutes and baste twice more as the chicken cooks.
  4. Season the chicken thighs on all sides with barbecue rub or salt and pepper. Arrange on the grill grate, skin side up, away from the heat. Indirect grill the chicken until sizzling, browned, and cooked through (the internal temperature will be 165 degrees), 30 to 45 minutes.
  5. Transfer the chicken to a platter or plates and spoon any remaining glaze on top.