Grilled Bourbon-Peach Chicken with Charred Corn and Avocado Salsa

Ingredients

• 4 boneless, skinless chicken thighs
• 1/3 cup bourbon
• 1/4 cup peach preserves
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 2 ears fresh corn, husked
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together bourbon, peach preserves, soy sauce, olive oil, and smoked paprika.
2. Add chicken thighs to the marinade and refrigerate for at least 1 hour.
3. Preheat grill to medium-high heat. Grill corn, turning occasionally, until charred, about 10 minutes. Remove and let cool.
4. Place chicken on the grill and cook for 5-7 minutes per side, until internal temperature reaches 165°F. Baste with reserved marinade during cooking.
5. Once cooled, cut the grilled corn kernels off the cob and combine with diced avocado, red onion, jalapeño, lime juice, salt, and pepper.
6. Serve grilled chicken topped with a generous scoop of charred corn and avocado salsa.
7. Enjoy immediately, pairing perfectly with your choice of bourbon.