Grilled Bourbon-Peach Glazed Chicken with Charred Corn Salad

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 cup fresh peach preserves
• 1/3 cup bourbon
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 3 ears fresh corn, husks removed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and black pepper to taste

Instructions

1. In a small saucepan, combine peach preserves, bourbon, apple cider vinegar, and Dijon mustard. Simmer over low heat until thickened, about 10 minutes, stirring occasionally. Remove from heat and set aside.
2. Preheat grill to medium-high heat. Brush chicken thighs with olive oil and season with salt and pepper.
3. Place corn directly on the grill and char all sides until lightly blackened and tender, about 10 minutes. Remove and let cool slightly, then cut kernels off the cob.
4. Place chicken on the grill skin-side down. Grill for 10 minutes, then flip and brush generously with bourbon-peach glaze. Cook an additional 10-15 minutes until internal temperature reaches 165°F and glaze is caramelized.
5. In a bowl, combine charred corn kernels, red bell pepper, red onion, cilantro, lime juice, salt, and pepper. Toss to combine.
6. Serve grilled bourbon-peach glazed chicken thighs with a scoop of charred corn salad alongside. Garnish with extra cilantro if desired.