Peach Glazed Chicken
This peach glazed chicken recipe turns a jar of peach preserves and eight chicken thighs into a sticky, caramelized one-skillet dinner that's sweet, savory, and ready in about 40 minutes.
Equipment
- Cast iron skillet or oven-safe stainless steel pan - 12-inch / 30 cm
- Mixing bowls - for the glaze
Ingredients
For the chicken
- 8 bone-in, skin-on chicken thighs - about 3 lb / 1.4 kg
- 1 tablespoon olive oil - 15 ml
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
For the peach glaze
- 3/4 cup peach preserves - 240 g
- 2 tablespoons Dijon mustard - 30 ml
- 2 tablespoons soy sauce or tamari - 30 ml
- 2 tablespoons apple cider vinegar - 30 ml
- 1 tablespoon honey - 15 ml
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - grated (optional)
- 1/4 teaspoon red pepper flakes - (optional)
For finishing
- 2 ripe fresh peaches - pitted and sliced into wedges
- 2 tablespoons fresh parsley or thyme - chopped (optional garnish)
Instructions
- In a medium bowl, whisk together the peach preserves, Dijon mustard, soy sauce, apple cider vinegar, honey, minced garlic, grated ginger, and red pepper flakes until smooth and fully combined.
- Pat the chicken thighs completely dry with paper towels. Season both sides evenly with the kosher salt, black pepper, and smoked paprika, then let them sit at room temperature for about 10 minutes.
- Preheat the oven to 400°F (200°C). Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers, then sear the thighs skin-side down undisturbed for 5 to 6 minutes until deep golden and easily released. Flip and sear the second side for 2 to 3 minutes.
- Reduce the heat to medium and brush a generous layer of the peach glaze over each thigh, reserving about a third of the glaze for later. Tuck the fresh peach wedges into the gaps between the thighs and let the glaze bubble for 1 minute.
- Transfer the skillet to the preheated oven and roast for 18 to 20 minutes, brushing on another layer of the reserved glaze at the halfway point. The chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part near the bone.
- For extra-crisp skin, switch the oven to broil and broil for 2 to 3 minutes, watching closely. Remove the skillet, brush on the final layer of glaze, and let the chicken rest for 5 minutes before serving with the pan sauce and softened peaches.
Notes
- Dry the skin thoroughly. Moisture is the enemy of crisp skin. Pat the thighs dry and even let them sit uncovered in the fridge for an hour if you have time.
- Do not move the chicken too soon. Let the skin release naturally from the pan before flipping. If it sticks, it needs another minute.
- Reserve glaze for layering. Building up two or three thin coats of glaze creates a deeper, stickier finish than one thick pour.
- Watch the broiler like a hawk. The high sugar content in peach preserves means the glaze can char in under a minute under direct heat.
- Use a thermometer near the bone. Bone-in thighs finish cooking at the bone last, so check there for the true temperature of 165°F (74°C).
- Balance the sweetness. If your preserves are very sweet, add an extra splash of cider vinegar to the glaze to keep the dish from tasting like dessert.
- Deglaze for extra sauce. If the pan looks dry after roasting, add a splash of chicken broth and scrape up the browned bits for a looser sauce.
- Substitutions: Apricot jam or orange marmalade work in place of peach preserves. Swap soy sauce for tamari to make the dish gluten-free.
- Make ahead: The glaze can be whisked together up to three days in advance and stored in the fridge. Stir before using.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) covered loosely with foil.
Nutrition
Serving: 2thighsCalories: 480kcalCarbohydrates: 34gProtein: 38gFat: 22gSaturated Fat: 6gSodium: 720mgFiber: 1gSugar: 28g
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