Bourbon-Peach Glazed Chicken Thighs with Charred Scallions

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs glazed with a sweet bourbon and peach sauce, served alongside smoky charred scallions for a lively summer main. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

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Ingredients

6 pieces, skin on bone-in chicken thighs
1 1/2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
1 large, peeled and finely chopped ripe peach
1/3 cup bourbon
2 tbsp honey
3, minced garlic cloves
1 tbsp fresh lemon juice
8 whole, trimmed scallions

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Instructions

Step 1: Preheat oven to 425°F. Season 6 bone-in skin-on chicken thighs evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crispy; flip and sear other side for 3 minutes.
Step 3: While chicken sears, combine 1 large peeled and finely chopped peach, 1/3 cup bourbon, 2 tbsp honey, 3 minced garlic cloves, and 1 tbsp fresh lemon juice in a small saucepan.
Step 4: Cook peach bourbon glaze over medium heat for 8-10 minutes until thickened and syrupy, stirring occasionally.
Step 5: Pour glaze over seared chicken thighs in skillet, then transfer skillet to oven and roast for 15 minutes until chicken reaches 165°F internal temperature.
Step 6: Meanwhile, place 8 trimmed scallions on a grill pan over high heat and char for 3-4 minutes per side until blackened in spots and softened.
Step 7: Serve chicken thighs topped with bourbon-peach glaze alongside charred scallions.