Grilled Bone-In Chicken Thighs with Charred Peach & Fish Sauce Glaze
Summers in Atlanta growing up meant backyard cookouts where the air hung heavy with hickory smoke and the sweet, sticky scent of my grandmother's barbecue sauce. She would stand over the grill with a mason jar of her secret glaze, painting those bone-in chicken thighs until they were perfectly charred and caramelized. I wanted to capture that deep sense of home, but with the techniques I learned coming up in Charleston kitchens. For this modern cookout lunch, I take our beloved early June peaches and throw them straight onto the grates. Once they get beautifully blistered, I blend them with rich sorghum syrup and—here is the chef's secret—a hearty splash of fish sauce. Do not let that scare you! It adds a funky, umami-rich depth that perfectly balances the sweet peach, turning the glaze into a deep mahogany crust that completely steals the show. This recipe is incredibly special to me because it bridges the gap between my grandmother's backyard and my own restaurant kitchen. If you want to make it your own, try swapping the peaches for plums later in the summer, or add a pinch of smoked ghost pepper powder for extra heat. Just make sure you leave those bones in for maximum juicy flavor!
Featured Recipe
Grilled Bone-In Chicken Thighs with Charred Peach & Fish Sauce Glaze
Summers in Atlanta meant backyard cookouts where the air smelled like burning hickory and my grandmother's sweet, sticky barbecue sauce. For this modern cookout lunch, we're taking early June peaches, charring them right on the grates, and building an umami-rich glaze with sorghum and a splash of fish sauce. It caramelizes into a deep mahogany crust on these juicy bone-in thighs that will completely steal the show.
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Timeline
Ingredients
- 4 lbs bone-in, skin-on chicken thighs(about 8 thighs, patted dry)
- 3 medium fresh peaches(halved and pitted (freestone preferred))
- 1 tbsp Kosher salt(plus more to taste)
- 1 tsp black pepper(freshly ground)
- 2 tbsp neutral oil(divided, for oiling peaches and grill)
- 1/4 cup sorghum syrup(can substitute dark molasses)
- 1/4 cup apple cider vinegar
- 1 tbsp fish sauce(don't skip this—it's the secret weapon)
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp fresh thyme(chopped, for garnish)
Instructions
- 1
Preheat your grill for two-zone cooking (one side medium-high direct heat, one side indirect). In a large bowl, toss 4 lbs bone-in, skin-on chicken thighs with 1 tbsp Kosher salt and 1 tsp black pepper. Let them sit at room temperature to take the chill off while the grill heats up.
15 min
Tip: Getting a good dry surface on your chicken thighs will help them crisp up later. Pat them thoroughly dry with paper towels before seasoning.
- 2
Lightly brush the cut sides of 3 medium fresh peaches with 1 tbsp neutral oil. Place them cut-side down on the direct heat side of the grill until beautifully charred and softened, about 5 minutes. Remove and let cool slightly.
5 min
Tip: You want real, dark char marks here. The bitter notes of the char will balance the natural sweetness of the fruit.
- 3
Roughly chop the charred peaches and transfer them to a food processor or a sturdy bowl to mash. Combine them with 1/4 cup sorghum syrup, 1/4 cup apple cider vinegar, 1 tbsp fish sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 1 tsp garlic powder. Blend or whisk vigorously until you have a thick, sticky glaze.
5 min
Tip: If your peaches are super ripe, a potato masher works perfectly for a more rustic, chunky texture.
- 4
Oil the grill grates using the remaining 1 tbsp neutral oil. Place the seasoned chicken thighs skin-side up on the indirect heat side of the grill. Close the lid and let them roast gently for 20 minutes.
20 min
Tip: Indirect heat is crucial for bone-in thighs to ensure the meat cooks all the way through before the skin burns.
- 5
Flip the chicken thighs. Using a basting brush, slather the meat side generously with about half of the peach glaze. Close the lid and continue cooking over indirect heat for another 15 minutes, or until the internal temperature hits 165°F.
15 min
Tip: Chicken thighs are actually better when taken up to 175°F internally—they become incredibly tender and the collagen breaks down beautifully.
- 6
Move the chicken thighs over to the direct heat side of the grill. Brush them heavily with the remaining peach glaze. Sear for 1-2 minutes per side until the glaze is bubbling, sticky, and slightly charred. Keep a close eye—the sugars in the sorghum and peaches will burn fast!
5 min
Tip: Stay right at the grill for this step. The line between 'deeply caramelized' and 'burnt' is crossed in a matter of seconds.
- 7
Transfer the glazed chicken to a serving platter. Let them rest for 10 minutes so the juices redistribute, then garnish with 1 tbsp fresh thyme before serving up this Southern summer masterpiece.
10 min
Tip: Pour any juices that collect on the resting tray right back over the top of the chicken before serving.
Chef's Notes
Don't let the fish sauce scare you off! Just like a pinch of salt makes a dessert taste sweeter, that savory umami note completely balances the sweetness of the peaches and sorghum. My grandmother would have used a dash of Worcestershire, but the fermented depth of fish sauce gives this glaze an incredible, complex flavor profile that will have your cookout guests asking for the recipe.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.