Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy chicken thighs marinated in a sweet and smoky maple-bourbon glaze, grilled to perfection and topped with a fresh charred pineapple salsa for vibrant contrast. This American-inspired barbecue recipe, ready in about 95 minutes, pairs boneless skin-on chicken thighs, pure maple syrup, bourbon whiskey 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.

Ingredients

• 6 pieces (about 2 lbs) boneless skin-on chicken thighs
• 1/4 cup pure maple syrup
• 2 tbsp bourbon whiskey
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 cups fresh pineapple chunks
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1 small, seeded and minced jalapeño pepper
• 2 tbsp, chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup pure maple syrup, 2 tbsp bourbon whiskey, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until fully combined. Add 6 boneless skin-on chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. Step 2: Preheat your grill to medium-high heat (about 400°F). Thread 1 1/2 cups fresh pineapple chunks onto skewers (soak wooden skewers in water for 30 minutes first to prevent burning). Brush pineapple and chicken thighs lightly with 1 tbsp olive oil.
3. Step 3: Grill chicken thighs for 6-7 minutes per side, basting occasionally with reserved marinade, until internal temperature reaches 165°F and skin is nicely charred and crisp. Simultaneously, grill pineapple skewers for 2-3 minutes per side until caramelized and slightly charred. Remove both from grill.
4. Step 4: In a bowl, combine grilled pineapple chunks (removed from skewers), 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1 small minced jalapeño (seeded for less heat), 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Stir gently to combine for salsa.
5. Step 5: Serve the grilled maple-bourbon chicken thighs topped with the charred pineapple salsa, garnishing with additional cilantro if desired.