Ingredients

• 4 pounds bone-in skin-on chicken thighs
• 2 (20 fl oz) Maika`i Pineapple Teri BBQ Sauce
• 4-5 peaches, yellow, large-diced
• 1 pound sweet basil, torn
• 2-3 lemons, halved
• 2 fl oz olive oil or canola oil
• Salt & pepper, to taste

Directions

To prep chicken:

1. Use a large 1-gallon zip-loc bag. Use 1 bottle of the pineapple teriyaki BBQ sauce over the chicken thighs. Tip: use two bags to prevent leaking. Note: Save the second bottle to sauce and glaze the chicken thigh while grilling. 
2. Massage the marinade to make sure every piece is touching the marinade.
3. Marinate the chicken in the fridge for at least 4 hours, but overnight is better.

To cook chicken:

1. Preheat the grill: Aim for a medium-high heat, around 375-400F.
2. Place the chicken thighs, skin-side down, over direct heat for about 5-7 minutes. This will help to crisp up the skin. Tip: Grill the lemon at the same time and set on the side. This can be used for garnish as well. 
3. After the initial sear, move the thighs to the indirect heat side of the grill. This allows the chicken to cook through without burning the skin. Close the lid and cook for about 25-30 minutes. Glaze the chicken with the pineapple teri BBQ sauce every 5 minutes.
4. Use a meat thermometer to check the internal temperature. The chicken thighs should reach and internal temperature of 165F (74C). Reserve. Let rest.

Peach Salad Prep:

1. Rinse the peaches under cool water to remove any dirt or residue.
2. Peaches have a natural seam that runs from the top (stem end) to the bottom. This is where you will start cutting.
3. Place the peach on the cutting board. Using the seam as a guide, cut all the way around the peach, starting at the top and rotating the peach as you cut.
4. Hold the peach in both hands and gently twise the halves in opposite directions. The peach should split into two halves. If the peach is ripe, the pit should come out easily from the half it is stuck in.
5. Remove the pit or seed and large dice the peaches. Add to mixing bowl.
6. Drizzle the grilled lemon juice and olive oil. Season to taste with salt and pepper. Tear the basil and add to the peaches. Mix to combine.

To plate:

1. Spread out the grilled chicken on a large plate. Sauce the chicken with more of the reserved sauce.
2. Place the peach salad around the chicken pieces along with the grilled lemon wedges.