It is amazing how quickly this sweet and spicy chicken disappears from the table! Make sure you add on a few more thighs to the BBQ than what you think you will need...going back for second helpings is guaranteed! Low and slow cooking is the key to this tasty meal! 

 Serves 4


  • 8 chicken thighs, bone-in, skin on 
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons unsalted melted butter 
  • 3 Tablespoons peach jam
  • 2 Tablespoons Gordo's Honey Heat - Original Honey & Chili Pepper


  • Preheat BBQ to 275°. 
  • Combine oil, paprika, pepper, salt, onion powder, garlic powder to create a grainy rub. Rub mixture evenly over chicken thighs and under the skin.
  • Place chicken on BBQ skin side up for approximately 45 minutes.
  • While chicken is cooking, create the glaze by mixing together peach jam, melted butter and Gordo's Honey Heat.  
  • Turn chicken and cook skin side down for 15 minutes.
  • Turn chicken back up and with basting brush or spoon, spread the honey / peach glaze on top of chicken. Cook for another 15 minutes or the internal temperature reaches 165°.
  • Transfer to serving plate and gently glaze one last time prior to serving.



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