Broiled Glazed Chicken Thighs with Onions and Peaches
Broiled Glazed Chicken Thighs with Onions and Peaches
Ingredients
For the Glaze
- 1/2 cup peach preserves
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Produce
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 red onion, medium, cut into 1/2-inch wedges
- 2 fresh peaches, ripe, pitted and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your broiler to high. Line a large baking sheet with aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 500
- 2
In a small bowl, whisk together the peach preserves, apple cider vinegar, Dijon mustard, soy sauce, garlic powder, and 1/4 teaspoon of black pepper until well combined. This is your glaze.
⏱️ 3 min
- 3
In a large bowl, toss the chicken thighs, red onion wedges, and peach wedges with olive oil, salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min
- 4
Arrange the chicken thighs, onion wedges, and peach wedges in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even cooking.
⏱️ 2 min
- 5
Brush about half of the prepared glaze over the chicken thighs, onions, and peaches.
⏱️ 2 min
- 6
Place the baking sheet under the preheated broiler. Broil for 8-10 minutes, flipping the chicken and vegetables halfway through, until the chicken is lightly browned and cooked through to an internal temperature of 165°F (74°C). Keep a close eye on it to prevent burning, as broilers can vary.
⏱️ 10 min
- 7
Remove the baking sheet from the broiler. Brush the remaining glaze over the chicken, onions, and peaches. Return to the broiler for another 2-4 minutes, or until the glaze is caramelized and bubbly, and the chicken is deeply golden. Again, watch carefully to avoid burning.
⏱️ 4 min
- 8
Carefully remove the baking sheet from the broiler. Let the chicken rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Broiled Glazed Chicken Thighs with Onions and Peaches
For the Glaze
- 1/2 cup peach preserves
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, freshly ground
For the Chicken and Produce
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 red onion, medium, cut into 1/2-inch wedges
- 2 fresh peaches, ripe, pitted and cut into 1/2-inch wedges
- 1 tablespoon olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your broiler to high. Line a large baking sheet with aluminum foil for easier cleanup.
⏱️ 5 min•🌡️ 500 - 2
In a small bowl, whisk together the peach preserves, apple cider vinegar, Dijon mustard, soy sauce, garlic powder, and 1/4 teaspoon of black pepper until well combined. This is your glaze.
⏱️ 3 min - 3
In a large bowl, toss the chicken thighs, red onion wedges, and peach wedges with olive oil, salt, and 1/4 teaspoon of black pepper until evenly coated.
⏱️ 5 min - 4
Arrange the chicken thighs, onion wedges, and peach wedges in a single layer on the prepared baking sheet. Ensure there is some space between the pieces for even cooking.
⏱️ 2 min - 5
Brush about half of the prepared glaze over the chicken thighs, onions, and peaches.
⏱️ 2 min - 6
Place the baking sheet under the preheated broiler. Broil for 8-10 minutes, flipping the chicken and vegetables halfway through, until the chicken is lightly browned and cooked through to an internal temperature of 165°F (74°C). Keep a close eye on it to prevent burning, as broilers can vary.
⏱️ 10 min - 7
Remove the baking sheet from the broiler. Brush the remaining glaze over the chicken, onions, and peaches. Return to the broiler for another 2-4 minutes, or until the glaze is caramelized and bubbly, and the chicken is deeply golden. Again, watch carefully to avoid burning.
⏱️ 4 min - 8
Carefully remove the baking sheet from the broiler. Let the chicken rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 3 min