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Maple and Bourbon Glazed Grilled Chicken With Peaches

  • Total Time: 40 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Grilled chicken is made easy this summer with a glaze of bourbon, maple, peaches and crushed red peppers. Doubling as a marinade, this simple glaze combines internal smoky flavor with the sweetness of caramelized maple.

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To make the glaze

1. In a blender or food processor, purée the 2 lbs of peaches with 1⁄8 cup of water. (More water may be needed depending on the blender.) The final peach purée should be thick.

2. In a medium saucepan, bring the maple syrup, bourbon, peach purée and seasonings to a boil. Once the glaze reaches a boil, reduce the heat to a simmer and whisk in the arrowroot or cornstarch.

3. Place a lid on the saucepan and cook the glaze until slightly thickened, about 5 to 7 minutes. You’ll have enough to marinate and glaze 6 to 8 chicken thighs.

Use as marinade and glaze

1. Reserve 1⁄3 cup of glaze for grilling. Pour the remaining glaze in a large bag or shallow pan. Add 6 to 8 chicken thighs to the glaze and marinate for at least 1 hour (or up to 12 hours) in the fridge. Do not marinate the peaches.

2. Preheat the grill. Brush the chicken and peaches with glaze (a few tablespoons), and place the chicken (skin/meat side down) and peaches on the grill.

3. Grill the chicken for 10 minutes, then flip, glaze and continue to cook until done (about 10 more minutes depending on the size of the chicken thighs). Grill the peaches for 3 to 4 minutes on each side.

4. Garnish with additional red pepper flakes, if desired.

If the glaze is not used as a marinade, reduce ingredient quantities accordingly or store the remaining glaze in the freezer for future grilling adventures. The glaze keeps well in the fridge for up to 7 days.If GMOs are a concern at least two American bourbons are manufactured with non-GMO corn — Wild Turkey and Four Roses.



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