Short description

I bring juicy, crispy chicken thighs together with a sweet-and-smoky homemade peach BBQ sauce for a perfect summer grill recipe that’s both comforting and impressive.

Juicy Grilled Chicken with Homemade Peach BBQ Sauce

Why You’ll Love This Recipe

I love how the bone-in, skin-on chicken thighs stay ultra-juicy and flavorful. The homemade peach sauce adds a fresh, fruity twist with just the right amount of tang and sweetness. It’s ideal for cookouts, weeknight dinners, or even to elevate leftovers. Plus, making the sauce from peak-season peaches makes me feel like a summer chef!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken & dry rub

6–8 bone‑in, skin‑on chicken thighs (3–4 lb)
2 tbsp olive or avocado oil
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt (or ¾ tsp table salt)
½ tsp black pepper
Optional: ½ tsp chili powder or cayenne

For the peach BBQ sauce

1.5 lb ripe peaches, peeled, pitted, chopped (fresh or thawed frozen)
1 cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp onion powder
¼ tsp cayenne (or to taste)
Salt & pepper to taste

You’ll also need

Blender or food processor
Medium saucepan
Grill (charcoal or gas)
Tongs
Basting brush
Instant‑read thermometer

directions

Prep & rub:
I pat the chicken thighs bone-dry and massage them with oil and the dry rub, even under the skin. Then I let them rest at room temperature for 20–30 minutes while preparing the sauce and preheating the grill.
Make the sauce:
I blend peaches with ketchup, vinegar, brown sugar, Worcestershire, Dijon, garlic, smoked paprika, onion powder, cayenne, salt, and pepper until mostly smooth. I simmer it uncovered over low heat for 15–20 minutes until slightly thinner than store-bought BBQ sauce. I taste and adjust seasoning, then let it cool—it thickens as it cools.
Grill the chicken:
I preheat my grill to medium heat with clear indirect and direct zones (350–375 °F). I oil the grates, then place chicken skin‑side down on indirect heat, close the lid, and cook for about 20–25 minutes. Then I flip and cook another 10–15 minutes, aiming for internal temp ~165 °F.
Crisp & glaze:
Once chicken reaches ~160–162 °F, I finish on direct heat skin‑side down for 2–3 minutes for crispiness. Then I flip, brush all sides generously with peach BBQ sauce, close the lid for 1–2 minutes to let it caramelize (just enough to set without burning).
Rest & serve:
I transfer chicken to a plate, tent with foil, and rest 5–10 minutes so the juices redistribute. Then it’s ready to devour!

Servings and timing

This makes about 6–8 thighs, serving 4–6 people depending on appetite.

Prep time: ~30 minutes (including rub rest)
Cook time (sauce + chicken): ~40–45 minutes
Total: ~1 hour 15 minutes

Variations

Boneless breasts or thighs: Cooks faster; grill about 5 minutes per side, then glaze and cook ~2 more minutes each side until 165 °F.
Add smoky heat: Stir in chipotle or extra cayenne to the sauce for a spicy kick.
Roasted sauce: Roast peaches first, then simmer and blend for a deeper flavor.
Fruit swap: Use apricots or mangoes in place of peaches for a different fruity profile.

storage/reheating

Sauce: Keeps in a sealed jar in the fridge for up to 1–2 weeks; can be frozen for up to 3 months.
Chicken: Store cooled, glazed chicken in an airtight container for up to 4 days. Reheat gently in a low oven (~325 °F) until warmed through to preserve moisture.
Reheat tip: Brush with extra sauce and warm 10–15 minutes for juicy texture.

FAQs

What internal temperature should the chicken reach?

I rely on an instant-read thermometer. Chicken thighs should reach 165 °F, but I aim for 160–162 °F before finishing on direct heat to avoid drying out.

Can I use frozen peaches?

Absolutely! I use frozen thawed and drained peaches when fresh aren’t available, and they work well—though peak-season fresh peaches add the best flavor.

Can I prep sauce ahead?

Yes—I often make it a day or two in advance. It stays delicious for up to 2 weeks in the fridge.

What if my sauce is too thick or thin?

If too thick before glazing, I whisk in a splash of water or vinegar. If too thin after cooling, I simmer a few extra minutes to thicken.

Can I bake or pan-fry instead of grilling?

Yes! For oven, bake thighs at 375 °F for about 30–35 minutes until 165 °F, then glaze and broil 1–2 minutes. For stovetop, sear skin‑side down in a skillet, cook on lower heat, then glaze and broil briefly.

Conclusion

I love how this recipe balances juicy grilled chicken with a vibrant peach BBQ sauce that’s easy to make yet packed with summer flavor. Whether it’s a gathering or weeknight dinner, this dish delivers that juicy, crispy, sweet-savory hit every time.