Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa
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 bbq & smoked ready in about 95 minutes blends pure maple syrup, bourbon whiskey, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Serve the grilled maple-bourbon chicken thighs topped with the charred pineapple salsa, garnishing with additional cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa take to make?
Total time is about 95 minutes (75 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Maple-Bourbon Chicken Thighs with Charred Pineapple Salsa?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
