Print

Flavorful Smoked Paprika Grilled Chicken Thighs Recipe with Easy Peach BBQ Sauce

smoked paprika grilled chicken thighs - featured image
Print Recipe

Juicy grilled chicken thighs infused with smoky paprika and paired with a sweet and tangy peach BBQ sauce, perfect for quick and flavorful summer cookouts.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Peach BBQ Sauce:
  • 2 cups peeled and chopped fresh or frozen peaches
  • ½ cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce (gluten-free if needed)
  • 1 clove garlic, minced
  • 1 small shallot, minced
  • Pinch of red pepper flakes (optional)

Instructions

  1. Pat 6 bone-in, skin-on chicken thighs dry with paper towels.
  2. In a bowl, mix 2 tablespoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon brown sugar, 1 teaspoon salt, and ½ teaspoon black pepper until combined.
  3. Drizzle 2 tablespoons olive oil over the chicken thighs and rub evenly. Coat thoroughly with the paprika spice mixture, massaging it under the skin where possible.
  4. In a saucepan over medium heat, add 2 cups peeled and chopped peaches, ½ cup ketchup, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, and minced garlic and onion. Add a pinch of red pepper flakes if desired. Simmer gently for 15-20 minutes until peaches soften and sauce thickens. Blend until smooth.
  5. Preheat grill to medium-high heat (around 400°F). Oil the grates lightly to prevent sticking.
  6. Place chicken thighs skin-side down on the grill. Grill for 6-8 minutes per side, watching for flare-ups. Use an instant-read thermometer to ensure internal temperature reaches 165°F.
  7. Remove chicken from grill and let rest for 5 minutes to redistribute juices.
  8. Serve chicken thighs hot with peach BBQ sauce spooned over or on the side.

Notes

Pat chicken dry before seasoning for crispy skin. Use a thermometer to ensure chicken reaches 165°F. Control flare-ups by moving chicken as needed. Let chicken rest after grilling to keep it juicy. Simmer peach BBQ sauce gently and blend for smooth texture. For oven baking, cook at 425°F for 30-35 minutes then broil 3-5 minutes to crisp skin.

Nutrition

Keywords: grilled chicken thighs, smoked paprika, peach BBQ sauce, summer cookout, easy BBQ recipe, juicy chicken, gluten-free, backyard BBQ

Find it online: https://blingbite.com/flavorful-smoked-paprika-grilled-chicken-thighs-recipe-with-easy-peach-bbq-sauce/