05/21/2026
shulerpeachcompany peaches were spotted and purchased at the Experience Mount Pleasant Mount Pleasant Farmer's Market this past Tuesday. Here's what to do with them this holiday weekend.
recipe and photo by
Spicy Grilled Chicken Thighs with Peaches
4-6 servings
6 bone-in, skin-on chicken thighs
3 tablespoons spicy BBQ Sauce (plus more for basting)
2 tablespoons peach preserves
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
2 cloves garlic, grated or minced
1 tablespoon fresh rosemary, chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 ripe peaches, halved and pitted
Neutral oil for grilling
Pat the chicken dry. In a bowl, whisk together the BBQ sauce, peach preserves, vinegar, mustard, garlic, rosemary, olive oil, and a generous pinch each of salt and pepper.
Reserve half of the sauce for brushing over the cooked chicken, and pour the other half over the chicken in a resealable bag.
Let it marinate for at least 20 minutes, or up to a few hours if you have the time.
Preheat a grill to medium heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken skin-side down until nicely charred and the skin releases easily, about 6–8 minutes.
Flip and continue cooking, basting the chicken with the reserved sauce, until glazed and cooked through (165°F internal temp), about 15–18 minutes total.
Brush the peach halves lightly with oil and grill cut-side down during the last 5–6 minutes, until grill marks appear and juices bubble.
Serve chicken and peaches together with extra sauce on the side.
