Hickory-Smoked Chicken Thighs with Peach-Honey Glaze
Tender bone-in chicken thighs smoked with hickory wood and coated in a sweet-tart peach-honey reduction, featuring locally sourced Georgia peaches. This southern-inspired chicken ready in about 115 minutes pairs bone-in, skin-on chicken thighs, hickory wood chips, medium, pitted and diced peaches for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1.5 lbs bone-in, skin-on chicken thighs
- 1/2 cup hickory wood chips
- 2 medium, pitted and diced peaches
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Step 1: Soak 1/2 cup hickory wood chips in water for 30 minutes. Preheat smoker to 225°F (107°C) or set up charcoal grill with smoker box for indirect heat.
- Step 2: Pat 1.5 lbs chicken thighs dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
- Step 3: Place chicken thighs on smoker rack and smoke for 1.5 hours until internal temperature reaches 165°F (74°C), turning once halfway through.
- Step 4: While chicken smokes, combine 2 medium diced peaches, 3 tbsp honey, 1 tbsp apple cider vinegar, and 2 minced garlic cloves in a saucepan. Simmer over medium-low heat for 10 minutes until thickened and peaches are tender.
- Step 5: Brush peach-honey glaze over chicken during last 15 minutes of smoking, turning to coat evenly. Rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hickory-Smoked Chicken Thighs with Peach-Honey Glaze take to make?
Total time is about 115 minutes (25 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hickory-Smoked Chicken Thighs with Peach-Honey Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep hickory wood chips from drying out.
Can I substitute ingredients in Hickory-Smoked Chicken Thighs with Peach-Honey Glaze?
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 Hickory-Smoked Chicken Thighs with Peach-Honey Glaze 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 Hickory-Smoked Chicken Thighs with Peach-Honey Glaze?
Southern chicken 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
