About this time of year I begin the mourning process. When I see the first yellow leaves on trees, I know I am doomed. Another winter is on the way! Having grown up in Tucson, where 70 degrees is considered cold, I hate winter.

So, Labor Day weekend for me is my one last Hurrah! before the chill begins and I celebrate by grilling. And eating as many peaches in as many forms as possible. Where I live the peaches are amazing. I love to pick my own as an end of summer ritual. They are so flavorful, I box them up and send them to friends and relatives in non-peach friendly venues.

Thighs are my favorite part of the chicken – moist and flavorful. And they are so frugal – about 50 cents per thigh when you can find them on sale.

This year I have discovered another way to add peachy flavor to food: slather a peach glaze on your grilled meats! I pureed a couple of large ripe peaches and whisked the puree into my favorite soy maple glaze and a sticky, sweet miracle happened: Peach Maple and Soy flavors are a match made in Rocky Mountain heaven!

Brush this magical concoction on just about any grilling meat (I am partial to chicken thighs) – and you will be licking your fingers – and maybe even the platter!

Happy End of Summer, Everyone!

PEACH SOY MAPLE GLAZED CHICKEN THIGHS

1/4 cup pure maple syrup
1 tablespoon orange juice concentrate
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 teaspoon dark sesame oil
1/4 teaspoon red pepper flakes
2 cloves garlic, pressed
1 cup pureed peach flesh

Whisk all ingredients together and pour into a gallon-sized zip lock bag. Add 8 – 10 chicken thighs and seal and refrigerate 1 to 2 hours, turning over occasionally.

Preheat oven to 400 degrees. (Or, heat grill to about 400 degrees.)

Remove chicken from bag and place chicken in a single layer on a foil lined baking sheet. Bake chicken for 20 minutes. (Alternatively, grill chicken for about 10 minutes.)

While chicken is cooking, simmer marinade until reduced to about 1/2 cup as a glaze, stirring frequently.

Turn chicken over and brush generously with half of glaze. Bake (or turn off grill and leave chicken on grill) for another 15 minutes. Turn chicken one more time and brush generously with remaining glaze. Bake (or grill) another 10 minutes.

Serve hot.

Other bloggers do peach glazes:

Sweet and Spicy Peach Glazed Salmon, Mountain Mama Cooks
Roasted Chicken with Peach Glaze, Real Mom Kitchen
Grilled Pork Tenderloin with Peach Glaze, A Farm Girl Dabbles
Peach Siracha Wings, What We’re Eating