1. Prepare the Rub Mixture

Start by combining all the rub ingredients in a small bowl to create a flavorful spice blend for the chicken. Mix 1 tsp granulated onion, 1 tsp granulated garlic, 1 tsp dried parsley, 1/2 tsp dried mustard, 1 tsp paprika, 1/4 tsp cumin, 1/2 tsp smoked paprika, 1 tsp chili powder, and 1 tsp seasoned salt thoroughly until evenly blended.

This rub provides a balanced smoky, spicy, and savory base without added sugar to prevent burning during grilling. Set the mixture aside while you move on to the sauce, allowing the flavors to meld slightly for better adhesion to the chicken later.

2. Mix the Base Sauce Ingredients

In a medium saucepan, add the ketchup, yellow mustard, bourbon, maple syrup, brown sugar, Worcestershire sauce, and apple cider vinegar. These core elements form the sweet, tangy foundation of the barbecue sauce, with bourbon adding a subtle depth and warmth.

Stir everything together over low heat to combine before adding the dry spices, ensuring no lumps form from the sugar. Include the smoked paprika, chili powder, granulated garlic, granulated onion, and salt and pepper to taste at this stage for full flavor integration.

3. Simmer the Sauce

Add a splash of water to the saucepan to help thin the mixture and prevent sticking as it heats. Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally to dissolve the brown sugar completely. Let it bubble softly for about 5 minutes until it thickens slightly and the flavors start to harmonize, but avoid a hard boil to keep the consistency smooth. Taste and adjust salt or pepper if needed during this simmer for personalized seasoning.

4. Incorporate Peach Preserves

Once the base sauce has simmered, remove it from the heat to avoid scorching the preserves. Stir in the 1/4 cup of peach preserves until they fully melt and blend into the sauce, creating a sticky, fruity glaze. The peaches add natural sweetness and a summery tang that pairs perfectly with the grilled chicken. Let the sauce cool slightly while you prepare the chicken; it will thicken more as it rests.

5. Season the Chicken Thighs

Pat the 2lb of bone-in, skin-on chicken thighs dry after trimming any excess fat for even cooking and crispy skin. Drizzle with 1 Tbsp olive oil to help the rub stick and promote browning on the grill. Generously sprinkle the prepared rub all over the chicken, massaging it into the skin and meat on all sides for maximum flavor penetration. Bone-in thighs stay juicy during grilling, unlike breasts which dry out easily.

6. Preheat the Grill

Preheat your grill to medium-high heat, aiming for about 350 degrees Fahrenheit for optimal char without burning. This temperature allows the skin to crisp while cooking the meat through evenly. Clean and oil the grates lightly to prevent sticking, especially important for the saucy glaze later. Have tongs ready for flipping and a basting brush for the sauce application.

7. Grill the Chicken Skin-Side Down

Place the rubbed chicken thighs on the hot grill, skin-side down first to render fat and achieve crispy texture. Grill for about 10 minutes without moving them, depending on thigh size, until nice char marks form and the skin releases easily. This initial sear locks in juices and builds flavor through the Maillard reaction. Monitor for flare-ups from the skin fat and move pieces if needed.

8. Flip and Continue Grilling

Flip the chicken thighs to the other side and grill for another 10 minutes, maintaining that 350-degree heat. The total cook time ensures the internal temperature reaches 165 degrees Fahrenheit for safety while keeping the meat tender. Rotate pieces occasionally for even cooking if your grill has hot spots. At this point, the chicken is nearly ready for glazing.

9. Glaze Both Sides with Sauce

Brush the barbecue sauce generously over the top (cooked) side of each thigh while still on the grill. Allow it to caramelize for 2-3 minutes, creating a sticky, glossy coating. Flip again, glaze the skin side, and cook for another 2-3 minutes to set the sauce without burning the sugars. This double-glazing step intensifies flavor and adds that irresistible barbecue shine.

10. Grill the Peach Quarters

While the chicken glazes, add the 4 quartered peaches to the grill cut-side down. Grill them for 2-3 minutes per side until softened and charred, enhancing their natural sweetness. The peaches complement the sauce’s fruitiness and provide a smoky contrast. Remove them alongside the chicken when everything is done.

11. Rest and Serve

Transfer the glazed chicken and peaches to a platter and let rest for 5 minutes to redistribute juices. Garnish with fresh basil from the garden if available for a bright, herby finish. Slice into the chicken to reveal juicy meat under crispy skin, perfect for summer meals.