This simple recipe takes smoked chicken to a whole new level. It features tender, juicy Traeger grilled chicken thighs coated in a caramelized homemade peach glaze.
If you love this recipe, check out my smoked huli huli chicken thighs and Traeger smoked chicken thighs next!
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Smoked Traeger Chicken Thighs with Spicy Peach Glaze
Chicken thighs are one of my favorite things to make for dinner. Whether they are smoked boneless chicken thighs or air-fried marinated bone-in chicken thighs, they are always tender, juicy, and full of flavor.
When I made homemade peach jam, I tried to figure out different ways to use it because it was SO YUMMY! So, I came up with this recipe. This chicken is so good you will be savoring each bite.
If you like this recipe, you will love my smoked apple pork chops with apple glaze.
I used my Traeger pellet grill to make this recipe, but you can use a Pit Boss grill, smoker, or any grill. Cook by temperature, not by time, as all grills cook differently.
Ingredients You'll Need
- Chicken Thighs. I used bone-in, skin-on chicken thighs. The skin helps lock in moisture. You can also use boneless skinless chicken thighs, but you will likely need to reduce the cooking time.
- Olive Oil. This gives the seasoning something to stick to.
- Seasoning. I used a simple seasoning of garlic powder, smoked paprika, salt, and pepper.
- Peach Jam. I used my homemade peach freezer jam, but you can also use store-bought peach jam or peach preserves.
- Honey. This adds a touch of sweetness.
- Soy Sauce.
- Apple Cider Vinegar.
- Garlic and Ginger. Fresh is best. Mince or grate it.
- Red Pepper Flakes. This adds a bit of heat. You can leave it out if you like.
How to Make Smoked Traeger Chicken Thighs with Spicy Peach Glaze
The recipe card at the bottom of this post contains a full list of ingredients and measurements.
Step 1
Preheat your Traeger grill or any grill to 350 degrees F. While the grill is preheating, dry the chicken thighs with paper towels. Combine olive oil, garlic powder, smoked paprika, salt, and black pepper in a large mixing bowl.
Step 2
Add chicken thighs to the bowl and toss until coated evenly.
Step 3
Place chicken thighs directly on the grill grates, leaving space between them. Close the lid and smoke chicken thighs for 45 minutes.
Step 4
While the chicken is grilling, make the peach glaze. Combine peach jam, honey, soy sauce, apple cider vinegar, garlic, ginger, and red pepper flakes in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens slightly, about 5-8 minutes.
Step 5
Flip the chicken thighs over and baste with the peach glaze. Grill for 30 minutes more, flipping and basting every 15 minutes, until the internal temperature reaches 165 degrees F.
Step 6
Remove the chicken from the grill, and let it rest for a few minutes. Serve with the remaining peach mixture on the side. Enjoy!
What to Serve it with
I like to serve it with coconut rice or Instant Pot rice and smoked pineapple wedges or peach slices. It's also yummy with smoked smashed potatoes or smoked baked potatoes.
You also can't go wrong with a side of smoked mac and cheese or creamy Miracle Whip coleslaw.
Variations
- Extra Spicy: Increase the red pepper flakes and add a dash of hot sauce or sriracha sauce.
- Balsamic: Use balsamic vinegar instead of ACV.
- Extra Gingery: Double the amount of shredded ginger.
Jeri's Tips
- Reserve a small portion of the peach glaze before cooking for serving.
- Slice fresh peaches and grill them alongside the chicken for the last 10-15 minutes.
- If you love crispy skin, finish the chicken under the broiler for 2-3 minutes after grilling.
Storage Tips
- Refrigerator: Store leftover peach chicken in an airtight container for 3-4 days.
- Freezer: Freeze leftovers in a freezer-safe bag for up to 2 months.
- Leftover Glaze: Store in the refrigerator for up to 4 days in a jar or airtight container. Use it on smoked pork chops or smoked pork tenderloin.
Frequently Asked Questions (FAQ's)
I always smoke chicken thighs starting skin side up. This lets the fat render down through the meat, keeping it moist and flavorful.
To enhance the peach flavor, use peach wood pellets. You can also use apple, cherry, or pecan wood.
Yes, the chicken can be grilled on the barbecue.
More Traeger Recipes You May Enjoy
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- Jeri
Recipe
Smoked Traeger Chicken Thighs with Peach Glaze
Ingredients
For the Chicken Thighs
- 8 chicken thighs bone-in, skin-on
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or regular paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Peach Glaze
- ½ cup peach jam or peach preserves *link to homemade peach jam below in the notes
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- ½ teaspoon red pepper flakes optional
Instructions
- Preheat your Traeger grill to 350°F.
- While the grill is heating up, pat the chicken thighs dry with a paper towel. In a large mixing bowl, combine the olive oil, garlic powder, smoked paprika, salt, and black pepper. Add the chicken thighs to the bowl and toss until they are evenly coated with the seasoning mixture.
- Place the chicken thighs directly on the grill grates, leaving some space between them. Close the lid and smoke for 45 minutes.
- While the chicken is grilling, prepare the peach glaze. In a small saucepan, combine the peach jam, honey, soy sauce, apple cider vinegar, garlic, ginger, and red pepper flakes. Simmer over medium heat, stirring frequently, until the glaze thickens slightly, about 5-8 minutes.
- After 45 minutes, flip the chicken thighs over and baste them with the peach glaze. Continue grilling for another 30 minutes, flipping and basting every 15 minutes, until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the grill and let it rest for a few minutes. Serve with the remaining peach glaze on the side. Enjoy!
Recipe Notes:
- Reserve a small portion of the peach glaze before cooking for serving.
- Slice fresh peaches and grill them alongside the chicken for the last 10-15 minutes.
- If you love crispy skin, finish the chicken under the broiler for 2-3 minutes after grilling.
- Store leftover peach chicken in an airtight container for 3-4 days.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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