Spicy Texas-Style BBQ Chicken with Georgia Peach Glaze

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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.

Juicy grilled chicken brushed with a spicy Texas-style barbecue rub, finished with a sweet and tangy Georgia peach glaze for a perfect balance. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 15 min Cook: 20 min Serves 6 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp garlic powder
1 tbsp brown sugar
1 1/2 tsp salt
1 tsp black pepper
1/2 cup fresh peach preserves
2 tbsp apple cider vinegar
1 tbsp hot sauce

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Instructions

Step 1: In a small bowl, mix 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp black pepper to make a spice rub. Rub evenly over 6 bone-in chicken thighs.
Step 2: Preheat grill to medium-high heat (about 400°F). Grill chicken thighs skin side down for 6-7 minutes until crispy and charred edges form.
Step 3: Flip chicken and grill another 6-7 minutes until internal temperature reaches 165°F.
Step 4: Meanwhile, combine 1/2 cup fresh peach preserves, 2 tbsp apple cider vinegar, and 1 tbsp hot sauce in a small saucepan. Simmer over low heat for 5 minutes until glaze thickens slightly.
Step 5: Brush peach glaze generously over chicken thighs during the last 2 minutes of grilling and again after removing from the grill before serving.