Grilled Peach Glazed Chicken Drumsticks

Grilled peach glazed chicken drumsticks are basted in a sweet peach glaze with balsamic – perfect for summer BBQs or family dinners.

These Grilled Peach Glazed Chicken Drumsticks are a delicious blend of smoky, sweet, and tangy flavours – perfect for your next summer cookout. Juicy bone-in drumsticks are seared over direct heat, then slow-cooked over indirect heat while being basted with a sticky peach preserve glaze enriched with balsamic vinegar, soy sauce, and Dijon mustard.

The result is tender, flavour-packed chicken with a beautifully caramelised finish. Serve with grilled peach halves for a simple yet impressive summer main that pairs well with fresh salads, roasted vegetables, or rice.

Tips for Best Results

• Use a Two-Zone Fire: Start with a hot side and a cooler indirect zone on your grill. This ensures the skin crisps without burning while the meat cooks through gently.
• Glaze in Layers: Begin glazing once the chicken is partially cooked – layering the glaze builds flavour and helps avoid burning from sugar early on.
• Don’t Skip Resting: Letting the chicken rest after grilling allows the juices to redistribute, keeping the meat tender and moist.
• Check for Doneness: Always use a meat thermometer to ensure chicken reaches an internal temperature of 165°F.
• Grilling Peaches: Use ripe but firm peaches so they hold up on the grill and develop a nice caramelised exterior.
• Make It Ahead: The glaze can be made a day ahead and stored in the fridge for quick assembly on grilling day.

Storage & Reheating

• Storage: Store any leftover chicken in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently in a 300°F oven or covered skillet over medium-low heat until warmed through. Avoid microwaving if possible, as it can dry out the skin. Add a touch of glaze or water to keep it moist.

Ingredients and Substitutions

• Peach Preserves: The base of the glaze. Apricot jam or orange marmalade can be used in a pinch for a different twist.
• Garlic: Use fresh garlic for best flavour, but garlic paste or powder can work in a pinch.
• Olive Oil: Helps emulsify the glaze and keeps the chicken moist. Any neutral oil (like avocado or canola) works too.
• Soy Sauce: Adds salt and umami. Tamari or coconut aminos are good gluten-free substitutes.
• Balsamic Vinegar: Provides acidity and depth -red wine vinegar could be used, but the flavour will be lighter.
• Dijon Mustard: Gives the glaze tang and sharpness. Grainy mustard or even yellow mustard can substitute, though the flavour will change slightly.
• Cayenne Pepper: Adds a subtle heat – adjust to taste or omit for a milder version. Smoked paprika can be a nice smoky alternative.
• Salt & Pepper: Enhances overall flavour.
• Chicken Drumsticks: Bone-in, skin-on chicken holds up best to grilling and stays juicy. You can also use thighs or split breasts, adjusting the cook time as needed.
• Peaches (Optional): Adds a sweet, juicy contrast. Nectarines or even plums are a great substitute.

Looking for More Peach Recipes?

Check out more of my favourite recipes made with peaches!

Luscious layers of pecan, cheesecake, fresh peaches and finished with a layer of whipped topping – Peach Delight with Pecan Crust is a delicious summer dessert recipe.

Our Grilled Peach Salad combines sweet peaches, fresh berries, goat cheese, and candied pecans, drizzled with a honey balsamic dressing.

These Peach Cobbler egg rolls combine the sweet taste of peaches, with cinnamon and sugar, all wrapped up in crispy egg roll wrappers.

Grilled Peach Glazed Chicken Drumsticks

Yields: 4 Servings | Prep time: 15 minutes | Cook time: 45 Minutes

Ingredients:

• 1 cup peach preserves
• 4 garlic cloves, minced or grated
• 2 tablespoons olive oil, plus more for brushing
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper, or to taste
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 2 lbs bone-in, skin-on chicken drumsticks
• 4 ripe peaches, pitted and halved (optional)

Directions:

Make the Glaze

1. In a medium bowl, whisk together the peach preserves, garlic, olive oil, soy sauce, balsamic vinegar, Dijon mustard, cayenne pepper, salt, and black pepper until smooth and well combined. (Image 1)
2. If grilling peaches, reserve 2 tablespoons of the glaze for brushing them later.

Grilling Instructions (Two-Zone Method — Recommended)

Prep the Chicken & Grill

1. Trim excess fat from the chicken if needed, and pat dry with paper towels.
2. Lightly brush the drumsticks with olive oil and season with salt and pepper. (Image 2)
3. Preheat your grill to medium heat (around 375–400°F) using a two-zone setup—one side with direct heat, the other with indirect heat.
4. Clean and oil the grill grates.

Grill the Chicken

1. Sear the chicken over direct heat, skin-side down, for 3–4 minutes until golden and lightly charred.
2. Flip and grill the other side for another 3–4 minutes.
3. Move the chicken to the indirect heat zone, brush with glaze, cover the grill, and continue cooking for 20–25 minutes, turning occasionally and brushing with more glaze every 5–7 minutes.
4. The chicken is done when it reaches an internal temperature of 165°F.
5. Transfer to a platter, tent with foil, and rest for 5–10 minutes before serving.

Grill the Peaches (Optional)

1. While the chicken finishes, place peach halves cut-side down over direct heat for 2 minutes.
2. Flip, brush with the reserved glaze, and grill for another 2–3 minutes until softened and caramelised.

Oven-Finish Method (Alternative)

1. Follow the grilling steps above to sear the chicken on both sides (Steps 1–2 under “Grill the Chicken”). (Image 3)
2. Transfer the seared chicken to an oven-safe baking dish and generously brush with glaze. (Image 4)
3. Bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until the internal temperature reaches 165°F.
4. Let rest for 5–10 minutes before serving.
5. While the chicken bakes, grill the peaches as described above.

Continue to Content

Yield: 4 Servings

Grilled Peach Glazed Chicken Drumsticks

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Grilled peach glazed chicken drumsticks are basted in a sweet peach glaze with balsamic – perfect for summer BBQs or family dinners.

Print

Ingredients

• 1 cup peach preserves
• 4 garlic cloves, minced or grated
• 2 tablespoons olive oil, plus more for brushing
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper, or to taste
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 2 lbs bone-in, skin-on chicken drumsticks
• 4 ripe peaches, pitted and halved (optional)

Instructions

Make the Glaze

1. In a medium bowl, whisk together the peach preserves, garlic, olive oil, soy sauce, balsamic vinegar, Dijon mustard, cayenne pepper, salt, and black pepper until smooth and well combined.
2. If grilling peaches, reserve 2 tablespoons of the glaze for brushing them later.

Grilling Instructions (Two-Zone Method — Recommended)

Prep the Chicken & Grill

1. Trim excess fat from the chicken if needed, and pat dry with paper towels.
2. Lightly brush the drumsticks with olive oil and season with salt and pepper.
3. Preheat your grill to medium heat (around 375–400°F) using a two-zone setup—one side with direct heat, the other with indirect heat.
4. Clean and oil the grill grates.

Grill the Chicken

1. Sear the chicken over direct heat, skin-side down, for 3–4 minutes until golden and lightly charred.
2. Flip and grill the other side for another 3–4 minutes.
3. Move the chicken to the indirect heat zone, brush
   with glaze, cover the grill, and continue cooking for 20–25 minutes, turning occasionally and brushing with more glaze every 5–7 minutes.
4. The chicken is done when it reaches an internal temperature of 165°F.
5. Transfer to a platter, tent with foil, and rest for 5–10 minutes before serving.

Grill the Peaches (Optional)

1. While the chicken finishes, place peach halves cut-side down over direct heat for 2 minutes.
2. Flip, brush with the reserved glaze, and grill for another 2–3 minutes until softened and caramelised.

Oven-Finish Method (Alternative)

1. Follow the grilling steps above to sear the chicken on both sides (Steps 1–2 under “Grill the Chicken”).
2. Transfer the seared chicken to an oven-safe baking dish and generously brush with glaze.
3. Bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until the internal temperature reaches 165°F.
4. Let rest for 5–10 minutes before serving.
5. While the chicken bakes, grill the peaches as described above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Starfrit The Rock Electric Indoor Smokeless BBQ Grill
• 
  Pyrex Glass Mixing Bowl Set
• 
  Weber Original Kettle 22-Inch Charcoal Grill

Nutrition Information:

Yield:

4

Serving Size:

2 drumsticks
Amount Per Serving: Calories: 782Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 288mgSodium: 1019mgCarbohydrates: 74gFiber: 4gSugar: 54gProtein: 57g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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