Pair with Argyle Nusshouse Riesling

Sweet, spicy, and smoky—this glazed chicken dish is summer in a bite. Juicy thighs are brushed with a sticky peach and chile glaze that’s balanced by the vibrant acidity of Nuthouse Riesling. Serve with grilled scallions or cucumbers for a refreshing finish.

Ingredients:

6 bone-in, skin-on chicken thighs

1/2 cup peach preserves

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp lime zest + 2 tbsp lime juice

2 cloves garlic, minced

1/2 tsp red pepper flakes (or more to taste)

Salt and pepper

Olive oil

Optional: grilled scallions or sliced cucumber, for serving

Instructions:

Preheat grill to medium-high. Pat chicken dry and season with salt and pepper. Lightly oil the grill grates.

In a small saucepan over medium heat, whisk together peach preserves, soy sauce, rice vinegar, lime zest and juice, garlic, and red pepper flakes. Simmer for 3–4 minutes until slightly thickened. Set aside.

Grill chicken thighs skin-side down for 6–7 minutes, then flip and brush with glaze. Continue grilling, flipping and glazing occasionally, until internal temp reaches 165°F and skin is caramelized, about 15–18 minutes total.

Let rest for 5 minutes. Serve with extra glaze and grilled scallions or chilled cucumber slices and serve with Argyle Nusshouse Riesling.