Georgia Grilled Peach Glazed Chicken Thigh Plate
Georgia summer tradition reading bone-in chicken thighs grilled hard then glazed with fresh peach, bourbon, and brown sugar, plated with stone-ground grits and a quick collard slaw for the Peach State weeknight grill plate of sticky sweet warmth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken thighs dry. Pit and slice peaches into 1cm wedges. Finely chop shallot and mince garlic. Strip collard leaves from stems and shred into ribbons. Grate cheddar and pick parsley leaves.
Build 1
Combine collards, apple cider vinegar, and 0.5 tsp salt in a bowl. Scrunch with hands 5 minutes until leaves soften and wilt.
Build 2
Simmer peaches, bourbon, brown sugar, shallot, garlic, Dijon, cayenne, and 0.5 tsp salt in a saucepan over medium 6–7 minutes until peaches break down. Mash with a fork to chunky paste.
Simmer
Bring water to boil in a saucepan over high 2 minutes. Whisk in grits and 0.5 tsp salt in slow stream, drop to low, cook 18–20 minutes whisking every 4 minutes until thick. While grits cook, season chicken with paprika and black pepper, rub with neutral oil.
Finish
Heat grill pan over medium 4 minutes. Lay chicken thighs skin-side down 8–9 minutes undisturbed until skin turns deep mahogany. Flip, cover loosely with foil, grill 12–14 minutes until internal temp reads 170F. Whisk milk, butter, and cheddar into finished grits over low 90 seconds until smooth.
Glaze
Brush peach glaze generously over chicken and grill 90 seconds per side until lacquered and sticky.
Plate
Mound grits on plates, lay chicken thighs over, drape collard slaw alongside, spoon remaining glaze over chicken, scatter parsley and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.