Chipotle Peach Grilled Chicken

Your New Favorite BBQ Chicken

The combination of smoky chipotle and sweet peach might sound unexpected, but one bite and it makes perfect sense. This marinade uses our Chipotle Infused Olive Oil for deep, earthy heat and our Ripe Peach White Balsamic Vinegar for bright, fruity acidity — together they create a glaze that caramelizes beautifully on the grill.

This works on bone-in thighs, breasts, drumsticks, or even a spatchcocked whole chicken. Marinate overnight for the best results, or at minimum 30 minutes if you’re short on time.

Ingredients

For the Marinade & Glaze

• 1/4 cup Redstone Chipotle Olive Oil
• 3 tablespoons Redstone Peach White Balsamic Vinegar
• 2 tablespoons honey
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne (optional, for more heat)

For the Chicken

• 2.5 lbs bone-in, skin-on chicken thighs and/or drumsticks
• Fresh cilantro and lime wedges for serving

Instructions

1. Make the marinade. Whisk together Chipotle Olive Oil, Peach White Balsamic, honey, garlic, smoked paprika, salt, pepper, and cayenne (if using).
2. Marinate the chicken. Place chicken in a zip-lock bag or shallow dish. Pour half the marinade over the chicken, reserving the rest for glazing. Marinate in the refrigerator for at least 30 minutes, ideally overnight.
3. Prep your grill. Heat grill to medium-high (400–425°F). Clean and oil the grates.
4. Grill the chicken. Remove chicken from marinade (discard used marinade). Grill skin-side down for 5–6 minutes until skin is crispy and releases easily. Flip and continue cooking for 15–20 minutes, turning occasionally, until internal temperature reaches 165°F.
5. Glaze and finish. In the last 3–4 minutes of cooking, brush the reserved (unused) marinade over the chicken as a glaze. Let it caramelize slightly before removing from heat.
6. Rest and serve. Let chicken rest 5 minutes before serving. Garnish with fresh cilantro and lime wedges.

Make It a Full BBQ Spread

Serve alongside our Grilled Peach Salad with Chipotle Vinaigrette for a complete summer meal. The same two bottles do all the work for both dishes — efficient and delicious.

Tips

• Don’t skip the resting time — it keeps the chicken juicy and lets the glaze set.
• If using boneless skinless thighs, reduce grill time to 5–6 minutes per side.
• The reserved marinade used as a glaze must be from the portion that never touched raw chicken — always set half aside before adding chicken to the bag.
• Leftovers are incredible sliced over a salad or stuffed into tacos with fresh peach salsa.

About These Ingredients

Both oils used in this recipe come from our UP Certified collection. The Chipotle Olive Oil starts with a UP Certified extra virgin olive oil base — tested for polyphenol content and freshness — before real chipotle is added. The Peach White Balsamic is aged in Modena and naturally infused with ripe peach. No artificial flavors, no shortcuts.

Shop Chipotle Olive Oil  •  Shop Peach White Balsamic Vinegar