Description
Sweet and savory and tender and juicy and ALL sorts of delicious, you’ll never want chicken another way!
Ingredients
Units
Scale
- 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