- 1 tsp. each: onion powder, garlic powder, paprika, and chili powder
- ¼ tsp. cayenne pepper
- 1 tsp. salt
- ½ tsp. black pepper
- 8 boneless, skinless chicken thighs
- 1 peach skin off, diced
- 1 tsp. brown sugar
- ½ c. barbecue sauce - I used Sweet Baby Ray's
- 3 T. bourbon
Mix the ingredients for the spice rub (onion powder through black pepper) and coat the chicken evenly; refrigerate until ready to grill.
In a saucepan, bring the peach and sugar to a boil then simmer for 5 minutes.
Add the barbecue sauce and bourbon and simmer for another 5 minutes. Puree the sauce with an immersion blender; set aside.
Preheat the grill to medium heat (400° F) and grill the chicken for 3-5 minutes on each side. Then, brush the BBQ sauce on the chicken and cook for an additional minute on each side. Repeat with one more coating of the BBQ sauce. Serve with extra sauce on the side.
- Yields: 6-8 servings
- Preparation Time: 40 minutes
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