Hickory-Smoked Chicken Thighs with Peach Glaze

By AislePrompt Editorial · ·

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.

Tender chicken thighs slow-smoked with hickory and finished with a sweet-tart peach reduction. This Southern-inspired grilling recipe, ready in about 75 minutes, pairs chicken thighs, hickory wood chips, peach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 20 min Cook: 55 min Serves 2 Southern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels; season evenly with 1/4 tsp salt and 1/4 tsp black pepper on both sides.
  2. Step 2: Soak 1/4 cup hickory wood chips in water for 30 minutes, then drain.
  3. Step 3: Heat a smoker to 225°F (107°C) or use a charcoal grill with indirect heat; add soaked hickory chips to the coals and place chicken on the grill grate away from direct heat.
  4. Step 4: Smoke for 45 minutes, turning once halfway through, until internal temperature reaches 165°F (74°C).
  5. Step 5: While chicken smokes, puree 1 large peeled peach, 1/4 cup diced onion, and 1 minced garlic clove in a blender until smooth.
  6. Step 6: In a small saucepan, combine peach puree, 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tsp dijon mustard; simmer uncovered over medium-low heat for 10 minutes until thickened and reduced by half.
  7. Step 7: Brush glaze generously over chicken thighs during the last 10 minutes of smoking, turning to coat evenly, until caramelized and sticky.

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