Peach Glazed Smoked Chicken Thighs
This peach glazed smoked chicken thigh recipe features bone-in, skin-on chicken thighs slowly cooked on a pellet grill, then finished with a sweet and savory peach glaze that caramelizes without burning. The result is juicy chicken with a glossy, sticky finish that's packed with flavor.
Servings: 8 servings
Calories: 361kcal
Ingredients
For the Chicken Thighs
- 8 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil (or avocado 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 (or brown sugar)
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- ½ teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat and Prep: Preheat your pellet grill to 350°F. Use apple, cherry, or pecan pellets for the best wood-fired flavor.
- Season: Pat the chicken thighs bone-dry with paper towels. In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add the chicken and toss until it is evenly coated.
- Smoke: Place the seasoned chicken thighs directly on the grill grates, skin-side up. Close the lid and smoke for 45 minutes.
- Prepare Glaze: While the chicken is smoking, whisk together ½ cup peach jam, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon ACV, minced garlic, grated ginger, and red pepper flakes in a small saucepan. Simmer over medium heat for 5-8 minutes, stirring frequently, until the glaze is slightly thickened.
- Glaze and Finish: Flip the chicken thighs and brush them generously with the peach glaze. Continue cooking for another 30 minutes, flipping and glazing every 15 minutes to build a sticky lacquer.
- Temp and Rest: Remove the chicken when the internal temperature reaches 165°F (though they are most tender at 175°F). Let the chicken rest for 5 minutes before serving to let the glaze set. Serve with extra glaze on the side and enjoy!
Notes
*Homemade Peach Jam
- The Tender Secret: While 165°F is the safe minimum, bone-in thighs are actually more succulent and tender when cooked to an internal temp of 175°F.
- Crispy Skin: For extra-crispy skin, finish the chicken under the oven broiler for 2-3 minutes or crank the grill to high heat for the final 5 minutes.
- Substitutions: You can use boneless skinless chicken thighs, but reduce the initial cook time by 15 minutes as they cook much faster.
- Storage: Store leftovers in a zip-top bag or airtight container in the fridge for 3-4 days.
- Versatility: This glaze is excellent on chicken wings, pork chops, or even salmon!
Nutrition
Calories: 361kcal | Carbohydrates: 20g | Protein: 19g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 421mg | Potassium: 281mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
