Smoky Pear BBQ Chicken Thighs | Juicy Autumn Grill

Rinse the chicken thigh fillets, pat them thoroughly dry with paper towels, then toss them with 1 tablespoon of olive oil, salt, half of the freshly ground black pepper, and half of the garlic granules.

Peel and core one of the pears, then dice it very finely or grate it. Wash the remaining two pears, cut them into thick wedges or in half, and lightly coat them with the remaining olive oil.

In a small saucepan, combine the chopped pear with the BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, and the remaining garlic granules and pepper. Cook over medium heat for 6-8 minutes until the pear softens completely and a thick, caramelized glaze forms. If desired, blend smooth with an immersion blender.