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Flavorful Grilled Peach BBQ Chicken Thighs Easy Herb-Marinated Recipe

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Juicy, smoky, and sweet-savory grilled chicken thighs paired with caramelized peaches and a fresh herb marinade, perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 large ripe peaches, sliced into wedges
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil (extra virgin preferred)
  • 1/2 cup peach preserves or jam
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce (gluten-free if needed)
  • 1 tsp smoked paprika
  • Salt and pepper to taste (preferably kosher salt)
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp honey or maple syrup (optional)

Instructions

  1. Prepare the marinade by whisking together olive oil, minced garlic, lemon juice, chopped fresh herbs, salt (about 1 tsp), and pepper in a medium bowl.
  2. Pat chicken thighs dry with paper towels, place them in the marinade bowl, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes, up to 2 hours.
  3. Make the peach BBQ sauce by combining peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, and optional honey in a small saucepan. Warm over low heat, stirring occasionally until smooth and slightly thickened, about 7–10 minutes. Adjust salt and pepper to taste, then remove from heat.
  4. Preheat the grill to medium-high heat (around 400°F / 200°C) and lightly oil the grates to prevent sticking.
  5. Grill the chicken thighs skin side down for 6–7 minutes per side, brushing with peach BBQ sauce during the last 5 minutes of cooking. Ensure chicken reaches an internal temperature of 165°F (74°C) and skin is crisp and browned.
  6. While chicken cooks, grill peach wedges for 2–3 minutes per side until grill marks appear and peaches soften but hold shape. Brush lightly with remaining BBQ sauce.
  7. Remove chicken and peaches from grill and let chicken rest for 5 minutes. Arrange peaches alongside chicken and garnish with extra fresh herbs if desired.

Notes

Pat chicken dry before marinating to help skin crisp. Apply BBQ sauce late in grilling to avoid flare-ups. Grill peaches just before serving to keep warm and fresh. Use a spray bottle to control flare-ups. Substitute nectarines or apricots for peaches if out of season. For gluten-free, use gluten-free Worcestershire sauce or tamari. Can be cooked indoors on grill pan or cast iron skillet.

Nutrition

Keywords: grilled chicken, BBQ chicken, peach BBQ sauce, grilled peaches, summer recipe, herb marinade, easy dinner, backyard grilling

Find it online: https://flurpchef.com/flavorful-grilled-peach-bbq-chicken-thighs-easy-herb-marinated-recipe/