Grilled Peach and Bourbon-Glazed Chicken Thighs with Charred Corn Salad

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/3 cup bourbon
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 2 ripe peaches, halved and pitted
• 3 ears of corn, husked
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice and zest of 1 lime
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

Instructions

1. In a bowl, whisk together bourbon, honey, soy sauce, apple cider vinegar, and smoked paprika to create the bourbon glaze.
2. Season chicken thighs generously with salt and pepper, then marinate in half the bourbon glaze for at least 30 minutes.
3. Preheat grill to medium-high heat. Brush peaches and corn with olive oil and season with salt.
4. Grill chicken thighs skin-side down for about 6-7 minutes, brush with reserved bourbon glaze, then flip and grill for another 8 minutes or until cooked through, basting frequently.
5. Grill peaches and corn alongside chicken until charred and tender, turning as needed.
6. Cut grilled peaches into slices.
7. Cut kernels off the grilled corn and combine in a bowl with red onion, jalapeño, cilantro, lime juice, lime zest, and a pinch of salt; toss gently.
8. Serve bourbon-glazed chicken thighs topped with grilled peach slices alongside the charred corn salad.