Smoky Peach BBQ Chicken Thighs | Juicy Summer Grill

Clean the chicken thigh fillets thoroughly, pat them dry with paper towels, then toss them with olive oil, salt, and ground black pepper.

Peel one of the peaches and chop it into very small cubes or purée it. In a small saucepan, mix the chopped peach with the BBQ sauce, honey, apple cider vinegar, crushed garlic, and smoked paprika. Simmer over low heat for 5–8 minutes until slightly thickened and a nice glossy glaze forms.

Wash the remaining two peaches, cut them in half, and remove the pits. Lightly brush the cut surfaces with a little olive oil.