Peach Honey Glazed Chicken (Kentucky Style) | Arteflame

Introduction

There is a specific kind of magic that happens when the aroma of caramelized bourbon hits a hot grill on a summer evening. This Kentucky Grilled Peach & Honey Glazed Chicken is the definition of Southern comfort food, combining the savory crunch of perfectly seared skin with the sticky, sweet heat of a stone-fruit glaze. It is a dish that engages all your senses—from the sizzling sound on the griddle to the vibrant orange hue of the roasted peaches. Whether you are cooking for a backyard party or a cozy family dinner, this meal feels like a warm hug on a plate.

Why This Recipe Steals the Show

I absolutely adore this recipe because it strikes the perfect balance between sophisticated and approachable. The bourbon adds a depth of flavor that cuts right through the sweetness of the honey, preventing the dish from becoming cloying. Cooking it on the Arteflame is a game-changer; the ability to sear the chicken on the center grate while gently roasting the delicate peaches on the flat top ensures that every element is cooked to perfection simultaneously. It is a "wow" factor meal that actually requires very little fuss.

Kitchen Wisdom

• Mind the Sugar: Since the glaze contains honey and preserves, it has a high sugar content. Wait until the last 2-3 minutes of cooking to brush it on, otherwise, it will burn and turn bitter.
• Use the Zones: Start your chicken skin-side down on the hottest center part of the grill to get that golden crisp, then move it to the outer flat top to finish cooking gently.
• Dry the Skin: Moisture is the enemy of a good sear. Pat your chicken thighs completely dry with paper towels before applying the oil and rub.

Simple Swaps

If you prefer a non-alcoholic version, you can easily swap the bourbon for apple cider or peach nectar to keep that fruity acidity. Also, if peaches aren't in season, nectarines or even firm plums make a delicious substitute that holds up well to the heat.

Ingredients

The Chicken & Rub

• 6 to 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)

The Kentucky Glaze & Garnish

• 1/2 cup peach preserves
• 1/3 cup honey
• 1/4 cup Kentucky bourbon
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 4 fresh peaches, halved and pitted
• Fresh basil or thyme for garnish

Instructions

Step 1: Fire Up the Arteflame

1. Start your fire in the center of the Arteflame grill using charcoal or wood.
2. Allow the grill to burn down until you have a bed of hot coals and the outer flat-top griddle is hot.
3. The center grate will be used for searing, while the outer ring is perfect for indirect cooking and grilling the fruit.
4. Lightly oil the cooktop surface to ensure a non-stick cooking experience.

Step 2: Season the Chicken

1. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
2. Pat the chicken thighs completely dry with paper towels; this helps achieve crispy skin.
3. Rub the chicken with olive oil, then generously coat all sides with the spice mixture.
4. Let the chicken sit for 15 minutes while the grill reaches temperature.

Step 3: Prepare the Glaze

1. While the grill heats, combine the peach preserves, honey, bourbon, soy sauce, Dijon mustard, minced garlic, and ginger in a small saucepan.
2. You can place this saucepan directly on the flat cooktop of the Arteflame.
3. Simmer the mixture for 5 to 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld. Set aside on a cooler part of the grill to keep warm.

Step 4: Sear and Roast the Chicken

1. Place the chicken thighs skin-side down on the center grill grate or the hottest part of the flat top to sear.
2. Sear for about 3-4 minutes until the skin is golden brown and crispy.
3. Flip the chicken and move it to the flat cooktop surface (medium heat zone) to finish cooking through.
4. Cover with a dome if available, or allow to roast until the internal temperature reaches 160°F.

Step 5: Grill the Peaches

1. While the chicken is finishing, brush the cut side of the fresh peaches with a little oil or butter.
2. Place them cut-side down on the flat cooktop.
3. Grill for 3-4 minutes until beautiful sear marks appear and the fruit begins to soften and caramelize.

Step 6: Glaze and Serve

1. When the chicken hits 160°F, generously brush the Kentucky glaze over the chicken pieces.
2. Let it cook for another 2-3 minutes so the glaze becomes sticky and sets (watch closely to prevent burning the sugar). Ensure final internal temp reaches 165°F.
3. Remove the chicken and peaches from the grill.
4. Serve the chicken topped with the grilled peaches and garnish with fresh herbs.

Tips

Mastering this recipe on the Arteflame requires a little attention to heat management. Because the glaze contains honey and peach preserves, it has a high sugar content which can burn quickly if exposed to direct flames for too long. Always wait until the last few minutes of cooking to apply the glaze. This ensures you get that tacky, delicious coating without the bitter taste of charred sugar. Additionally, using a meat thermometer is non-negotiable for chicken thighs; you want them juicy but fully cooked to 165°F. If you find the flat top is getting too hot, remember that the outer edges of the Arteflame are cooler than the center, giving you plenty of control to move the meat around as needed. Finally, let the chicken rest for 5 to 10 minutes before serving to let the juices redistribute.

Variations

This recipe is incredibly versatile and can be adapted to suit your palate or whatever seasonal fruit you have on hand. While peaches are the star of the show here, the technique works beautifully with other stone fruits. Here are a few ways to switch it up:

• Nectarine Swap: Use nectarines instead of peaches; they require no peeling and hold their shape well on the grill.
• Spicy Kick: Add a chopped jalapeño or a dash of hot sauce to the glaze for a "swicy" (sweet and spicy) combo.
• Bourbon-Free: Substitute apple cider or peach nectar for the bourbon if you prefer a non-alcoholic version.
• Herb Infusion: Add a sprig of rosemary to the simmering glaze for an earthy, aromatic undertone.
• Wing Style: Use this same rub and glaze on chicken wings for an incredible game-day appetizer.

Best pairings

To round out this Southern-inspired meal, you want sides that complement the sweetness of the glaze without overpowering it. Fresh, savory, and slightly acidic sides work best to cut through the richness of the chicken and honey. Since you already have the Arteflame fired up, consider cooking your side dishes right alongside the main course. Here are some excellent pairing options:

• Grilled Asparagus: Tossed with lemon zest and parmesan to add a fresh, green crunch.
• Creamy Coleslaw: A vinegar-based or light creamy slaw provides a cooling contrast to the sticky glaze.
• Cornbread: A slice of buttery, cast-iron skillet cornbread is a classic vehicle for mopping up extra sauce.
• Grilled Sweet Potatoes: Slice them into rounds and grill them on the flat top for a hearty starch.
• Bourbon Iced Tea: A tall glass of sweet tea (spiked or plain) is the ultimate beverage companion.

Conclusion

The Kentucky Grilled Peach & Honey Glazed Chicken is more than just a recipe; it is a celebration of seasonal produce and the art of live-fire cooking. The combination of juicy chicken, smoky bourbon, and caramelized fruit creates a meal that feels special enough for a weekend gathering yet simple enough for a weeknight dinner. Cooking it on the Arteflame not only imparts that distinct wood-fired flavor but also turns the cooking process into a social event. As you plate up this sticky, sweet, and savory masterpiece, you will find that the best part isn't just the flavor—it's the memories made around the grill. Gather your friends, pour a drink, and enjoy the true taste of Southern hospitality.