Honey Peach Glazed Chicken Thighs
Honey Peach Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Honey Peach Glaze
- 1 cup peaches, fresh or canned (drained), sliced
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 1 tablespoon fresh parsley or thyme, chopped
Instructions
- 1
Pat chicken thighs dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 3 min
- 2
Heat olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Once shimmering, carefully place chicken thighs skin-side down in the hot skillet.
⏱️ 2 min
- 3
Sear chicken for 8-10 minutes, undisturbed, until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 3-5 minutes on the other side.
⏱️ 13 min - 4
Remove chicken from the skillet and set aside on a plate. Carefully drain off all but 1 tablespoon of the rendered fat from the skillet.
⏱️ 2 min
- 5
Reduce heat to medium. Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant. Stir in the sliced peaches, honey, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer.
⏱️ 4 min
- 6
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering glaze, whisking constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 7
Return the seared chicken thighs to the skillet, nestling them into the glaze. Spoon the glaze over the chicken to coat. You can either continue cooking on the stovetop over medium-low heat, covered, for 15-20 minutes, or transfer the skillet to a preheated oven to finish cooking.
⏱️ 2 min - 8
If using the oven, preheat to 375°F. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze is bubbly and caramelized. Baste the chicken with the glaze occasionally during cooking.
⏱️ 20 min•🌡️ 375
- 9
Remove the skillet from the heat. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley or thyme.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Peach Glazed Chicken Thighs
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Honey Peach Glaze
- 1 cup peaches, fresh or canned (drained), sliced
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Garnish
- 1 tablespoon fresh parsley or thyme, chopped
Instructions
- 1
Pat chicken thighs dry with paper towels. Season generously on all sides with kosher salt and black pepper.
⏱️ 3 min - 2
Heat olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Once shimmering, carefully place chicken thighs skin-side down in the hot skillet.
⏱️ 2 min - 3
Sear chicken for 8-10 minutes, undisturbed, until the skin is deeply golden brown and crispy. Flip the chicken and sear for another 3-5 minutes on the other side.
⏱️ 13 min - 4
Remove chicken from the skillet and set aside on a plate. Carefully drain off all but 1 tablespoon of the rendered fat from the skillet.
⏱️ 2 min - 5
Reduce heat to medium. Add minced garlic and grated ginger to the skillet and sauté for 1 minute until fragrant. Stir in the sliced peaches, honey, soy sauce, and rice vinegar. Bring the mixture to a gentle simmer.
⏱️ 4 min - 6
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering glaze, whisking constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Return the seared chicken thighs to the skillet, nestling them into the glaze. Spoon the glaze over the chicken to coat. You can either continue cooking on the stovetop over medium-low heat, covered, for 15-20 minutes, or transfer the skillet to a preheated oven to finish cooking.
⏱️ 2 min - 8
If using the oven, preheat to 375°F. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the glaze is bubbly and caramelized. Baste the chicken with the glaze occasionally during cooking.
⏱️ 20 min•🌡️ 375 - 9
Remove the skillet from the heat. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley or thyme.
⏱️ 5 min