Peach Glazed Chicken Thighs
I think peaches are sometimes wasted on desserts. Not that desserts are bad, but their ability to be savory is sometimes underrated. I had some leftover homemade peach preserves in the fridge, and thought I’d try it! I could also see a pork tenderloin with this same glaze. We loved these peach glazed chicken thighs so much at our house, they’re now in our weekly menu rotation.
You technically could use any cut of chicken that makes you happy, but this recipe really lends itself best to skin-on dark meat like thighs, wings or legs. The skin crisps up so nicely in the oven and the glaze sticks well.
Peach-Ginger Glaze
All you need is a small saucepan and a handful of ingredients. Since ginger is the other main flavor here, I really encourage fresh. And if you’re anything like me, the thought of peeling and mincing fresh ginger just doesn’t appeal. I used ginger paste for this recipe, and for most recipes that call for it, really π
You’ll glaze the chicken twice. Once before it goes into the oven, and again near the end of the cook time. Once the chicken reaches an internal temperature of around 145 degrees, it goes under a hot broiler to really crisp things up and finish coming to temperature. Just before you broil the chicken, re-glaze the thighs.
These sweet and savory peach glazed chicken thighs are perfect for summer (and beyond!)
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Peach Glazed Chicken Thighs
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 5 chicken thighs 1x
- Category: Savory, Dinner
- Method: Oven
- Cuisine: American
Description
Sweet and savory and tender and juicy and ALL sorts of delicious, you’ll never want chicken another way!
Ingredients
- 1/3 cup peach preserves or jam
- 1/2 cup fresh squeezed orange juice (from 1 large orange)
- 2 TB apple cider vinegar
- 1 TB Dijon mustard
- 2 tsp fresh ginger paste (substitute a 1:1 ratio for fresh minced ginger)
- 5 chicken thighs, skin on, bone in
- salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees. Salt and pepper the chicken thighs, and place them on a wire rack set over a lined baking sheet. Set aside.
- Make the glaze. Combine the peach preserves, orange juice, apple cider vinegar, Dijon mustard and ginger in a small saucepan. Bring it to a boil and then back down to a simmer. Continue to simmer and cook until the sauce has reduced to a syrup, about 15-20 minutes. Stir occasionally. Remove from the heat and set aside.
- Brush the chicken with the glaze before adding to the oven, and roast for 30 minutes. By that time, the chicken should be at an internal temperature of 145 degrees. Remove the chicken from the oven and turn on the broiler. Glaze the chicken once more with the remaining sauce and broil on the center rack for an additional 5-7 minutes. Watch the chicken constantly so that it doesn’t burn, you can rotate it halfway through broiling.
- Allow to cool for 5 minutes before serving.
Nutrition
- Serving Size:
- Calories: 255
- Sugar: 12.9 g
- Sodium: 660.9 mg
- Fat: 6.2 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 17.7 g
- Fiber: 0.3 g
- Protein: 29.5 g
- Cholesterol: 140.1 mg
