Maple and Bourbon Glazed Grilled Chicken With Peaches

In a blender or food processor, purée the 2 pounds of Peaches (6 cups) with 1/8 cup Water (2 Tbsp). (More water may be needed depending on the blender.) The final peach purée should be thick.

In a medium saucepan, bring Maple Syrup (1 cup), Bourbon (3/4 cup), peach purée, Simply Organic Onion Powder (1 tsp), Simply Organic Garlic Powder (1 tsp), Crushed Red Pepper Flakes (1/4 tsp), and Pink Himalayan Sea Salt (1/4 tsp) to a boil. Once glaze reaches a boil, reduce heat to a simmer and whisk in Arrowroot Starch (2 tsp) or cornstarch.

Place a lid on the saucepan and cook glaze until slightly thickened, about 5 to 7 minutes. You’ll have enough to marinate and glaze 6 to 8 Bone-in, Skin-on Chicken Thighs (6).

Reserve 1/3 cup glaze for grilling. Pour remaining glaze in a large bag or shallow pan. Toss 6 to 8 chicken thighs in glaze and marinate for at least 1 hour (or up to 12 hours) in refrigerator. Do not marinate the peaches. (NOTE: Marinating the chicken is not required, but recommended for best flavor.)

Preheat grill. Brush chicken and Peaches (3) with glaze (a few tablespoons), and place chicken (skin/meat side down) and peaches on the grill.

Grill chicken for 10 minutes, then flip, glaze and continue to cook until done (about 10 more minutes depending on the size of thighs). Grill peaches for 3 to 4 minutes on each side.

Garnish with additional red pepper flakes, if desired.