Mesquite-Smoked Chicken Thighs with Spicy Peach Glaze
Juicy chicken thighs smoked over mesquite wood and brushed with a spicy peach glaze that adds a sweet heat finishing touch. This american-inspired chicken ready in about 145 minutes pairs bone-in chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 8 pieces bone-in chicken thighs
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 cups mesquite wood chips
- 1/2 cup peach preserves
- 2 tbsp hot sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 8 bone-in chicken thighs evenly with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika. Let them rest for 30 minutes at room temperature.
- Step 2: Soak 2 cups mesquite wood chips in water for 30 minutes. Preheat your smoker to 250°F and add the soaked chips.
- Step 3: Place the chicken thighs skin-side up on the smoker racks and smoke for 1 hour 30 minutes until the internal temperature reaches 165°F and the skin is slightly crispy.
- Step 4: While the chicken smokes, combine 1/2 cup peach preserves, 2 tbsp hot sauce, 1 tbsp apple cider vinegar, and 1/2 tsp red pepper flakes in a small saucepan. Cook over low heat for 5 minutes until the glaze is smooth and slightly thickened.
- Step 5: Brush the spicy peach glaze generously over the chicken thighs during the last 15 minutes of smoking.
- Step 6: Remove the chicken from the smoker, let rest for 5 minutes, then serve with additional glaze on the side.
Frequently asked questions
How long does Mesquite-Smoked Chicken Thighs with Spicy Peach Glaze take to make?
Total time is about 145 minutes (40 min prep + 105 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 Mesquite-Smoked Chicken Thighs with Spicy Peach 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Mesquite-Smoked Chicken Thighs with Spicy Peach 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 Mesquite-Smoked Chicken Thighs with Spicy Peach 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 Mesquite-Smoked Chicken Thighs with Spicy Peach Glaze?
American 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.
