Peach Glazed Chicken Thighs
Ingredients
- 3 lbs chicken thighs bone-in, skin-on
- 2 tsp salt kosher
- 1 15 oz canned peaches in juice
- 2 tbsp honey
- 2 tbsp cider vinegar
- 2 tbsp soy sauce
- 1/2 tsp ginger ground
- 1 tbsp garlic minced
Instructions
- Lay chicken on a sheet pan lined with parchment paper. Salt chicken on both sides.
- Position rack in the lower thirds and preheat to 400 F.
- Blend a can of peaches with the juice until smooth. In a saucepan, reduce the puree in half by boiling for 10 min.
- Add honey, vinegar, soy sauce, ginger, and garlic. Simmer for 5 more minutes while stirring.
- Starting from the no-skin side, pour about a tbsp of sauce on top of each chicken. Coat the sauce evenly with a brush. Flip and repeat on the skin-side.
- Bake for 20 minutes, skin-side facing up.
- Brush the skin with the remaining sauce.
- Bake for additional 20 minutes until the top is golden brown and the internal temperature is 165 F. (Thicker thighs might take longer to cook through.)
Notes
Leftover sauce can last up to 5 days in the fridge.
You can brush with sauce again at 30-minute baking point for truly flavorful chicken.
You can brush with sauce again at 30-minute baking point for truly flavorful chicken.