Bourbon peach barbecue grilled chicken thighs

Combine ketchup, maple syrup, Worcestershire sauce, yellow mustard, a little bourbon (optional) and apple cider vinegar in a saucepan.

Add seasoned salt, garlic powder, onion powder, brown sugar, paprika, chili powder and ground mustard, plus a touch of water; bring to a simmer and cook a few minutes until the sugar dissolves, stirring so it does not stick.

Coat the chicken thighs with a rub of ground mustard, chili powder, paprika, onion powder and garlic powder (no brown sugar) and a little olive oil, massaging it all over.

Add about a quarter cup of peach preserves to the gently bubbling sauce, turn off the heat and stir until melted.

Grill the chicken skin side down on a hot grill at around 350 degrees for about 10 minutes, depending on size.

Flip and cook another 10 minutes.

Glaze both sides with the barbecue sauce while still on the grill and let it caramelize; grill peaches alongside if wanted.

Finish with a little fresh basil.