# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 2 pounds)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
→ Cherry Bourbon BBQ Sauce
05 - 1 cup fresh or frozen pitted cherries (about 5.3 ounces)
06 - 1/2 cup ketchup
07 - 1/4 cup bourbon
08 - 2 tablespoons apple cider vinegar
09 - 2 tablespoons brown sugar
10 - 1 tablespoon soy sauce (use gluten-free if required)
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon garlic powder
14 - 1/4 teaspoon cayenne pepper (optional, for heat)
# Steps to Follow:
01 - Prepare grill to medium-high heat, targeting approximately 400°F.
02 - Combine cherries, ketchup, bourbon, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, smoked paprika, garlic powder, and cayenne pepper in a medium saucepan over medium heat. Simmer for 10 to 12 minutes, stirring frequently until cherries soften and sauce thickens.
03 - Remove sauce from heat and blend until smooth using an immersion blender or food processor. Set aside 1/2 cup for serving and retain the remainder for basting.
04 - Pat chicken thighs dry. Rub evenly with olive oil, kosher salt, and freshly ground black pepper.
05 - Place chicken skin-side down on the grill. Cook for 5 to 6 minutes per side, then reduce heat to medium-low or move chicken to indirect heat.
06 - Generously brush chicken with cherry bourbon sauce. Grill, turning and basting every 5 minutes for 15 to 20 minutes more, until internal temperature reaches 165°F and skin is caramelized.
07 - Remove chicken from grill and allow to rest for 5 minutes. Serve accompanied by reserved sauce.
