Grilled Chicken with Sticky Peach Glaze

Juicy, tender sticky grilled chicken is brushed with a sweet and savory peach glaze that caramelizes beautifully on the grill. With a touch of garlic, Dijon mustard, soy sauce, and cayenne pepper, this peach glazed grilled chicken is flavorful, slightly spicy, and perfect for summer cookouts, weekend barbecues, or an easy family dinner.

Grilled chicken is always a favorite when warm weather arrives, but this recipe is also easy to make indoors with a grill pan or by using a combined grill and oven method. The glaze brings a delicious balance of fruitiness, saltiness, and mild heat while helping the chicken develop a sticky, glossy finish.

Sticky Grilled Chicken with Peach Glaze

This sticky grilled chicken with peach glaze is anything but plain. Bone-in, skin-on chicken thighs, drumsticks, breasts, or wings cook up juicy and flavorful when grilled with the right technique. The skin helps protect the meat from drying out, while the bones add flavor and help the chicken stay moist during cooking.

The key to success is using the glaze at the right time. Because peach preserves contain sugar, the glaze can burn if it is brushed onto the chicken too early over high heat. Instead, the chicken is first seared to create color and crisp skin, then moved to indirect heat where it can finish cooking gently while being basted with the sticky peach glaze.

You can cook the chicken fully on the grill using a two-zone method, or you can sear it on the grill and finish it in the oven. Both methods create tender barbecue-style grilled chicken with a beautiful glaze and lightly charred edges.

Grilling Bone-In Chicken with Sweet Glaze or BBQ Sauce

Grilling bone-in chicken is simple, but it does require patience. Chicken pieces need enough time to cook through without burning on the outside. This is especially important when using a sweet glaze or barbecue sauce.

• Sweet glazes and barbecue sauces are not marinades. Since they contain sugar, they should not be added at the beginning of grilling because they can burn quickly over direct heat.
• Set up two cooking zones on the grill: one side with direct heat and one side with indirect heat. Sear the chicken over the hot side, then move it to the cooler side so it can finish cooking slowly while you baste it with glaze.
• If you prefer, use a two-step cooking method. Start the chicken on the grill for flavor and color, then finish it in the oven until the internal temperature reaches 165 degrees Fahrenheit.

Sticky Grilled Chicken Ingredients

• Chicken: Use bone-in, skin-on chicken pieces such as drumsticks, thighs, breasts, or wings.
• Peach Preserves: Peach preserves are the base of the glaze. Apricot preserves or orange marmalade can also be used.
• Garlic: Fresh minced or grated garlic adds savory flavor.
• Oil: Olive oil helps the glaze coat the chicken and should not be skipped. Canola or vegetable oil can also be used.
• Soy Sauce: Soy sauce adds saltiness and umami to balance the sweetness of the preserves.
• Dijon Mustard: Dijon adds tang and depth. Whole grain mustard is another option.
• Seasonings: Salt, ground black pepper, and cayenne pepper season the glaze. Omit the cayenne if you prefer a milder flavor.
• Peaches: Fresh peach halves are optional, but they are delicious grilled and brushed with a little reserved glaze.

What Kind Of Chicken Is Best For Grilling

Bone-in, skin-on chicken pieces are ideal for this grilled chicken recipe. Drumsticks, thighs, breasts, wings, and chicken leg quarters all work well. You can also buy a whole chicken and cut it into pieces.

If you do not enjoy eating chicken skin, it is still best to cook the chicken with the skin on and remove it after grilling. The skin protects the meat from direct heat and helps keep it moist, juicy, and tender.

How To Grill Bone-In Chicken with Peach Glaze

• Make the Peach Glaze: Combine the glaze ingredients in a bowl and set aside. If serving grilled peaches, reserve a small amount of glaze for brushing the fruit.
• Season the Chicken: Pat the chicken dry with paper towels. Brush or rub it with olive oil, then season with salt and pepper.
• Preheat the Grill: Clean and oil the grill grates. Preheat to medium-high heat and set up direct and indirect heat zones.
• Sear the Chicken: Place the chicken skin side down over direct heat. Cook undisturbed for 4 to 5 minutes, or until golden brown. Avoid charring.
• Flip and Brush: Turn the chicken over and lightly brush the top with glaze. Cover and cook for about 4 minutes.
• Move to Indirect Heat: Transfer the chicken to the cooler side of the grill, skin side up. Brush generously with glaze, cover, and cook for 4 to 5 minutes.
• Continue Glazing: Flip the chicken, brush with more glaze, and cook covered for another 4 to 5 minutes. Continue cooking until the internal temperature reaches 165 degrees Fahrenheit.
• Rest and Serve: Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving.
• Grill the Peaches: Place peach halves cut side down on the grill for 2 minutes. Flip, brush with reserved glaze, and grill until softened, about 3 more minutes.

How Long Does It Take To Cook BBQ Chicken On The Grill

Bone-in chicken takes longer to grill than boneless chicken. The exact cooking time depends on the size and thickness of the pieces, but most bone-in chicken takes about 25 to 30 minutes total.

1. Over direct heat, grill the chicken for 4 to 5 minutes per side. This gives the chicken a golden sear and begins crisping the skin.
2. Over indirect heat, cook for about 15 to 20 minutes, brushing with glaze every 4 to 5 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

How Do You Keep Chicken From Drying Out On The Grill?

Dry grilled chicken is usually the result of too much direct heat or overcooking. These simple steps help keep the chicken moist and tender:

• Use bone-in, skin-on chicken. The bones and skin help protect the meat and keep it juicy while it cooks.
• Use two heat zones. Sear the chicken over direct heat, then move it to indirect heat to finish cooking gently without burning the glaze.
• Season well. Salt helps bring out flavor and supports a juicy texture.
• Do not overcook. Use a meat thermometer and cook the chicken until it reaches 165 degrees Fahrenheit.
• Clean and oil the grill grates. This helps prevent sticking, tearing, and burning.

Do You Grill Chicken With The Lid On Or Off

When cooking thin pieces of meat, the lid often stays open because the food cooks quickly. For bone-in chicken, especially when using indirect heat, the lid should be closed. Closing the lid traps heat inside the grill and helps the chicken cook evenly, much like an oven.

Can I Make The Peach Glaze In Advance?

Yes. The peach glaze can be mixed ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Stir it well before using.

Wondering what to serve with this barbecue grilled chicken? Try simple sides such as roasted potatoes, lentil salad, cauliflower gratin, creamed corn, or sweet potato salad.

Grilled Chicken with Sticky Peach Glaze

Kathy McDaniel

Juicy bone-in grilled chicken pieces are coated in a sticky peach glaze and served with optional grilled peaches.

Prep 10 mins

Cook 35 mins

Total 45 mins

Makes 8 servings

Ingredients

• 1 cup peach preserves
• 2 cloves garlic, minced or grated
• 2 tablespoons olive oil, plus more for brushing
• 1 tablespoon soy sauce
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper, or to taste
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 8 bone-in, skin-on chicken pieces, drumsticks, thighs, or breasts
• 4 ripe peaches, pitted and halved, optional

Instructions

Make the Glaze:

1. In a medium bowl, combine the peach preserves, garlic, olive oil, soy sauce, Dijon mustard, cayenne pepper, salt, and black pepper. Mix well.
2. If serving grilled peaches, reserve 2 tablespoons of the glaze for brushing the fruit.

Grilling Method:

1. Trim excess fat from the chicken if needed. Pat the chicken dry, brush with olive oil, and season with salt and pepper.
2. Clean and oil the grill grates.
3. Preheat a gas grill to medium-high heat. Turn off the burners on one side to create direct and indirect heat zones.
4. For a charcoal grill: Light enough charcoal to cover half of the grill. When the coals are covered with gray ash, pour them onto one side of the grill, leaving the other side empty. Cover and preheat for about 5 minutes.
5. Place the chicken on the direct heat side, skin side down. Cook undisturbed for 4 to 5 minutes, or until golden brown.
6. Flip the chicken and lightly brush the top with glaze. Cover and cook for about 4 minutes.
7. Move the chicken to the indirect heat side, skin side up. Brush generously with glaze, cover, and cook for 4 to 5 minutes.
8. Flip, brush with more glaze, and cook covered for another 4 to 5 minutes. Flip again, brush with glaze, and continue cooking until the internal temperature reaches 165 degrees Fahrenheit. Rest for 5 to 10 minutes before serving.
9. Grill the peach halves cut side down for 2 minutes. Flip, brush with reserved glaze, and grill for about 3 more minutes, or until softened. Serve with the chicken.

Combined Grill and Oven Method:

1. Prepare and season the chicken as directed above.
2. Preheat the grill to medium-hot and preheat the oven to 350 degrees Fahrenheit.
3. Place the chicken on the grill, skin side down, and cook for 4 to 5 minutes, or until golden brown.
4. Flip the chicken, brush lightly with glaze, cover, and cook for about 4 minutes.
5. Flip again, brush with glaze, and cook for 2 to 3 more minutes.
6. Transfer the chicken to an oven-safe dish. Brush generously with glaze and bake for about 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Rest for 5 to 10 minutes before serving.
7. While the chicken bakes, grill the peaches if using, then serve.

Nutrition

Calories: 283 kcal,
Protein: 22 g,
Fat: 21 g,
Sodium: 512 mg