For the Peach BBQ Chicken:

• Make the BBQ Rub: In a small bowl, mix together brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, chipotle powder, and cayenne pepper. Set aside.
• Marinate the chicken: In a large bowl, toss the chicken thighs with Dijon mustard and about 3 tbsp of the BBQ rub until evenly coated. Set aside to marinate while you prepare the sauce.
• Make the Peach BBQ Sauce: In a saucepan over medium heat, combine the ketchup, peach preserves, brown sugar, bourbon, apple cider vinegar, Worcestershire sauce, chipotle adobo sauce, and 2 tbsp of the prepared BBQ rub. Stir well and bring to a low simmer. Cook for 5–7 minutes, stirring frequently, until the sauce is glossy and slightly thickened.
• Preheat your grill to 400°F and lightly oil the grates. Add the chicken and grill for 5–6 minutes on the first side, until grill marks appear. Flip and cook an additional 3–5 minutes, or until the chicken is nearly cooked through (internal temp ~165°F).
• Brush both sides of the chicken with the peach BBQ sauce and grill for 1–2 more minutes per side, allowing the sauce to caramelize and the chicken to finish cooking.
• Optional – Grill Peaches:  If using, grill fresh peach quarters for 2–3 minutes per side until lightly charred and juicy.
• Let the chicken rest for 5 minutes. Serve with additional BBQ sauce and optional grilled peaches.