Citrus-Spiked Bourbon Peach Glaze Chicken

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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 drafted and published.

Juicy chicken thighs glazed with a sweet and tangy bourbon-infused peach sauce, perfect for a flavorful dinner. This American-inspired chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, bourbon, fresh peaches for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1/3 cup bourbon
2 medium, peeled and diced fresh peaches
2 tbsp brown sugar
1 tbsp apple cider vinegar
3 minced garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 400°F. Pat dry 6 bone-in, skin-on chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 5-6 minutes until the skin is golden brown and crisp, then flip and cook 3 minutes on the other side.
Step 3: Remove chicken temporarily and add 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant.
Step 4: Stir in 1/3 cup bourbon, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, and 2 diced peeled peaches. Cook for 4-5 minutes, stirring occasionally, until the sauce thickens and peaches soften.
Step 5: Return chicken thighs to the skillet, spooning some glaze over them. Transfer skillet to the oven and roast for 15 minutes until chicken reaches an internal temperature of 165°F.
Step 6: Remove from oven, sprinkle 1 tbsp fresh thyme leaves over chicken, and let rest 5 minutes before serving.