"Grilled chicken is made easy with a glaze of bourbon, maple, peaches and crushed red peppers. Doubling as a marinade, this simple glaze combines internal smoky flavor with the sweetness of caramelized maple."
1 cup maple syrup
3/4 cup bourbon
2 cups peaches
1/8 cup water (more may be needed depending on the blender)
1 1/2 teaspoons Simply Organic® Onion Powder
1 teaspoon Simply Organic® Garlic Powder
1/4 teaspoon salt
1/4 teaspoon Simply Organic® Crushed Red Pepper Flakes (optional)
2 teaspoons arrowroot flour or cornstarch
6–8 chicken thighs (with skin and bones)
3 peaches, halved or quartered
TO MAKE THE GLAZE: In a blender or food processor, purée the 2 cups of peaches with 1/8 cup of water. (More water may be needed depending on the blender.) The final peach purée should be thick. In a medium saucepan, bring the maple syrup, bourbon, peach purée and seasonings to a boil. Once the glaze reaches a boil, reduce the heat to a simmer and whisk in the arrowroot or cornstarch. Place a lid on the saucepan and cook the glaze until slightly thickened, about 5 to 7 minutes. You’ll have enough to marinate and glaze 6 to 8 chicken thighs.
USE AS MARINADE AND GLAZE: Reserve 1/3 cup of glaze for grilling. Pour the remaining glaze in a large bag or shallow pan. Add 6 to 8 chicken thighs to the glaze and marinate for at least 1 hour (or up to 12 hours) in the fridge. Do not marinate the peaches.
PREHEAT the grill. Brush the chicken and peaches with glaze (a few tablespoons), and place the chicken (skin/meat side down) and peaches on the grill.
GRILL the chicken for 10 minutes, then flip, glaze and continue to cook until done (about 10 more minutes depending on the size of the chicken thighs). Grill the peaches for 3 to 4 minutes on each side.
GARNISH with additional red pepper flakes, if desired.