When Virginia Beach summers hit, this is the recipe that earns you the grill crown. Bone-in chicken thighs marinated in a fragrant mix of fresh peaches, rosemary, garlic, and lemon — then grilled until the skin is blistered and the peaches caramelize into a sweet, smoky glaze. It's summer on a plate.
In a blender or food processor, combine chopped peaches, garlic, olive oil, honey, rosemary, thyme, lemon zest, lemon juice, salt, pepper, and red pepper flakes. Blend until smooth and fragrant.
Pat chicken thighs dry. Score the skin with 2–3 shallow cuts (this helps the marinade penetrate). Place in a large zip-lock bag or dish, pour the marinade over, and turn to coat. Marinate in the fridge for at least 2 hours, or overnight for best flavor.
Preheat your grill to medium-high (400–425°F). Clean and oil the grates well to prevent sticking. Remove chicken from marinade (reserve marinade for basting) and let sit at room temperature for 15 minutes.
Place chicken skin-side down first. Grill 6–7 minutes without moving until the skin is golden and releases naturally from the grates. Flip, brush with reserved marinade, and grill another 12–14 minutes until internal temperature reads 165°F.
In the last 5 minutes, add sliced peaches to the grill. Grill 2–3 minutes per side until caramelized and lightly charred. Serve alongside the chicken.
Let the chicken rest 5 minutes before serving. Arrange on a platter with the grilled peaches, scatter fresh rosemary, and drizzle with any remaining pan juices.
For 4 servings
Marinade
Chicken
