Go Back

Grilled Chicken with Peach Chipotle Sauce

Grilled chicken with peach chipotle sauce featuring charred thighs and a smoky-sweet peach glaze. A quick peach-chipotle blend simmers until thick, then caramelizes during the final basting for a fiery, fruity finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use thighs for the best char and juicy texture.
  • 1 salt and pepper to taste Season the chicken right before grilling.
Peach chipotle sauce
  • 3 ripe peaches, peeled and diced Blend until smooth for a glossy glaze.
  • 2 chipotle peppers in adobo Use 2–3 depending on desired heat.
  • 1 tbsp adobo sauce Add to the blender for color and smoky depth.
  • 0.25 cup honey Sweetens and helps caramelize.
  • 2 tbsp apple cider vinegar Balances sweetness with tang.
  • 2 cloves garlic, minced Adds savory aroma to the sauce.
  • 0.5 tsp cumin Brings a warm, smoky-spice base.
  • 1 salt to taste Adjust after simmering for the right balance.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the peach chipotle sauce
  1. Blend peaches, chipotle peppers in adobo, adobo sauce, honey, apple cider vinegar, garlic, cumin, and salt until smooth.
  2. Pour the mixture into a saucepan and simmer over medium heat for 10 minutes, stirring, until thickened into a pourable glaze.
Season and grill the chicken
  1. Season chicken thighs with salt and pepper.
  2. Preheat the grill to medium-high heat and place thighs on the grate, grilling for 20-25 minutes, turning occasionally, until the thickest part reaches 165F.
Baste, rest, and serve
  1. In the last 5 minutes of grilling, baste generously with the peach chipotle sauce so it caramelizes on the char marks.
  2. Transfer to a sheet pan and rest for 5 minutes before serving.
  3. Spoon extra sauce over the top and garnish with fresh cilantro.

Notes

For a thicker glaze, simmer until it coats the back of a spoon, then baste at the end so the sauce doesn’t burn. Refrigerate leftovers in a sealed container up to 3 days; freeze the sauce (up to 2 months) and reheat gently. To make it milder, use 2 chipotle peppers instead of 3 and reduce the adobo sauce to 1 tsp.