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Healthy Recipes | Sticky Ginger Peach Glazed Chicken Thighs

Carol Blair
Monday 16 September 2019
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Your family will love these sweet and sticky Ginger Peach Glazed Chicken Thighs. Peach jam, orange juice, and ginger are reduced into a mouthwatering sauce, then lacquered onto these chicken thighs before baking to mouthwatering perfection. The skin is then briefly broiled to make it delectably crisp.

This Sticky Ginger Peach Glazed Chicken Thighs recipe was given to me by a good friend of mine. I think pretty much every recipe I’ve tried from her has been a hit, so I was eager to try this one as well. I am in love with this sauce. It not only is perfect for chicken thighs but any cut of chicken. It would even be excellent on pork or shrimp. Or even just on my fingers.

I love chicken thighs because they are such an inexpensive cut of meat. Despite their low cost, they really pack a lot of flavor. Actually, you will find I use them instead of chicken breasts in many recipes such as my Easy Crock Pot Honey BBQ Chicken, the dark meat is not only more flavorful it doesn’t dry out as quickly making it perfect for the slow cooker.

Perfectly delicious way to incorporate some fresh peaches into your dinner. These baked chicken thighs are cooked with fresh peaches, shallots, and ginger peach puree. Slightly sweet peach flavors come through subtly in this chicken dish, without overwhelming any other flavors, and pairs wonderfully with fresh ginger.

Sticky Ginger Peach Glazed Chicken Thighs

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 5
Calories: 290

Ingredients:

  • salt
  • pepper
  • 5 chicken thighs

Sauce:
  • 2 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tsp fresh ginger, minced
  • 1/3 cup peach jam
  • 1/2 cup orange juice


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Instructions:

  1. First, Preheat oven to 425 degrees.
  2. Second, Lightly salt and pepper the chicken thighs and set aside.
  3. Next, In a small saucepan add all sauce ingredients, bring to a boil and then reduce to a simmer. Continue cooking until it is reduced into a sticky syrup, ~15 minutes. Stir as needed.
  4. Paint chicken thighs with sauce on all sides and set on wire rack on a baking pan.
  5. Bake for 30 minutes, or until internal temperature reads 145 degrees, then turn on the broiler and finish cooking till the internal temperature reads 165 degrees with chicken 6" from broiler (second oven rack level), about 5-10 minutes. Watch closely and rotate as needed during broiling to prevent burning.
  6. If you have leftover sauce, you can add an additional layer of sauce right before broiling.
  7. Let cool slightly and serve.

Notes:

  • This recipe would be excellent on any cut of chicken.




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Carol Blair

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