Smoked Honey-Glazed Chicken Thighs with Peach Compote

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Succulent chicken thighs slow-smoked to tender perfection, glazed with a sweet-tart peach-maple reduction, embodying Southern farm-to-table elegance. This Southern-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 chicken thighs
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 cup peach preserves
• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/4 cup fresh peach slices
• 1 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/4 cup chicken stock
• to taste kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels, then rub evenly with 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, and 1/2 tsp black pepper, seasoning generously with kosher salt.
2. Step 2: Heat a large oven-safe skillet over medium-high heat until hot, then place chicken thighs skin-side down and cook for 8 minutes until golden and crispy, flipping once after 4 minutes.
3. Step 3: Transfer skillet to a preheated oven at 375°F and roast for 25-30 minutes until chicken reaches 165°F internally, then tent loosely with foil.
4. Step 4: While chicken roasts, combine 1/2 cup peach preserves, 1/4 cup pure maple syrup, and 1/4 cup apple cider vinegar in a saucepan over medium heat, simmering for 5 minutes until thickened.
5. Step 5: In a separate skillet, melt 1 tbsp butter over medium heat, add 1/4 cup fresh peach slices, and cook for 3-4 minutes until tender; stir in 1 tbsp all-purpose flour, cook for 1 minute, then whisk in 1/4 cup chicken stock and cook for 2-3 minutes until sauce coats the back of a spoon.
6. Step 6: Slice chicken, drizzle with glaze, and serve topped with peach compote.