Smoke-Grilled Chicken with Bourbon Peach Glaze
Photo by Bib & Tucker
- Serves
- 4
- Prep Time
- 10 Minutes
- Cook Time
- 45 Minutes
“Everyone loves barbecued chicken. The dish contrasts crisp-skinned, smoky chicken thighs with a sweet boozy bourbon peach glaze. To keep simple, just 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
Ingredients
- 8 chicken thighs (about 2 pounds)
- 2 tablespoon extra virgin olive oil
- 3 tablespoon 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 tbsp fresh lemon juice
- 2 tablespoon unsalted butter
- You’ll also need: 2 chunks of hickory or other hardwood or 1 ½ 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.
Featured Video
Directions
- Step 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.
- Step 2
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.
- Step 3
Meanwhile, make the glaze: Combine the peach preserves, Bib & Tucker 6-Year-Old 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.
- Step 4
Start basting the chicken with the glaze after 20 minutes and baste two more times as the chicken cooks. Transfer the chicken to a platter or plates and spoon any remaining glaze on top.