Peach and Mango Habanero Chicken Thighs
Peach and Mango Habanero Chicken Thighs
Ingredients
For the Chicken
- 2 1/2 pounds chicken thighs, skinless, boneless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 3/4 teaspoon granulated garlic
- 3/4 teaspoon granulated onion
For the Sauce and Garnish
- 3/4 cup peach preserves
- 1/4 cup mango ginger habanero sauce, such as Fischer & Wieser, or more to taste
- 1 lemon, zested and juiced
- fresh parsley sprigs, as needed for garnish
- lemon slices, as needed for garnish
Instructions
- 1
Preheat the oven to 400 degrees F. Cover a sheet pan with foil or parchment paper. Place chicken thighs on a work surface and blot with paper towels.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, and granulated onion. Sprinkle both sides of the chicken with the seasoning mixture; place thighs in the prepared pan.
⏱️ 5 min
- 3
Bake in the center of the preheated oven for 15 minutes.
⏱️ 15 min
- 4
Meanwhile, for the sauce, combine peach preserves, mango habanero sauce, lemon zest, and lemon juice in a small saucepan over medium heat. Stir frequently, until the peach preserves are melted down and the mixture is heated through. When the sauce bubbles, remove from heat.
⏱️ 5 min
- 5
Generously coat both sides of the chicken thighs with the prepared sauce.
⏱️ 2 min
- 6
Return chicken to the oven and bake until the chicken is no longer pink at the center and juices run clear, about 10 minutes more. An instant-read thermometer inserted near the center should read 165 degrees F.
⏱️ 10 min
- 7
Garnish with fresh parsley and lemon slices, and serve warm with any remaining sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Peach and Mango Habanero Chicken Thighs
Ingredients
For the Chicken
- 2 1/2 pounds chicken thighs, skinless, boneless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 3/4 teaspoon granulated garlic
- 3/4 teaspoon granulated onion
For the Sauce and Garnish
- 3/4 cup peach preserves
- 1/4 cup mango ginger habanero sauce, such as Fischer & Wieser, or more to taste
- 1 lemon, zested and juiced
- fresh parsley sprigs, as needed for garnish
- lemon slices, as needed for garnish
Instructions
- 1
Preheat the oven to 400 degrees F. Cover a sheet pan with foil or parchment paper. Place chicken thighs on a work surface and blot with paper towels.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, and granulated onion. Sprinkle both sides of the chicken with the seasoning mixture; place thighs in the prepared pan.
⏱️ 5 min - 3
Bake in the center of the preheated oven for 15 minutes.
⏱️ 15 min - 4
Meanwhile, for the sauce, combine peach preserves, mango habanero sauce, lemon zest, and lemon juice in a small saucepan over medium heat. Stir frequently, until the peach preserves are melted down and the mixture is heated through. When the sauce bubbles, remove from heat.
⏱️ 5 min - 5
Generously coat both sides of the chicken thighs with the prepared sauce.
⏱️ 2 min - 6
Return chicken to the oven and bake until the chicken is no longer pink at the center and juices run clear, about 10 minutes more. An instant-read thermometer inserted near the center should read 165 degrees F.
⏱️ 10 min - 7
Garnish with fresh parsley and lemon slices, and serve warm with any remaining sauce.
⏱️ 3 min