Chicken With Peach Glaze

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We are STILL savoring peach season here in Washington!! They are at their finest right now and we had a whole flat to use. Ludmilla really wanted another peach glaze dish made before the season ended, so I used some chicken thighs that we had to make this super simple dish. The flavors are sweet, smoky, a little spicy and just downright delicious! You could use any cut of chicken, but I really love the taste and moistness of chicken thighs. Combined with the peach glaze it was so satisfying!

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4 peaches, plus one for garnish, peeled and cut into chunks

1 T. ginger powder

1 T. cumin

1 tsp. ground coriander

2 each peppers in adobo sauce

2 T. chopped garlic

3 T. brown sugar

2 T. rice wine vinegar

juice of 2 limes

10 ea. chicken thighs

kosher salt and pepper

olive oil

fresh mint


For the peach glaze

Place 4 of the chopped peaches, ginger, cumin, coriander, peppers in adobo sauce, garlic, brown sugar, vinegar and lime juice in a food processor and blend until smooth. Place mixture in a saucepan and cook over medium heat until thickened and reduced, approximately 20 minutes, stirring frequently so as not to let it burn. Season with salt and pepper and set aside.

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For the chicken

Preheat oven to 400F. Season chicken thighs with salt and pepper. Heat an ovenproof skillet over medium high heat and place 2 T. olive oil in the pan. When oil starts to smoke place chicken thighs skin down.

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Sear until skin is golden brown and flip over to cook on other side for 1-2 minutes.

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Brush each thigh liberally with the peach glaze and place in oven to cook, approximately 10-15 minutes depending upon the size of the thighs..make sure they reach 165F. Continue to glaze every 5 minutes while they are cooking.

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Garnish with the remaining chopped peaches and chiffonade of mint.

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Beijos e Tchau!

Ludmilla and Marilyn Chudda


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1 . Comentário
  1. Rosely Vieira disse:

    Parece ser delicioso!Amo todos os pratos com frango!É minha carne preferida,tirando os frutos do mar.Vou experimentar e depois conto. Obrigada pela dica. Vou fazer hoje ainda!Bjos.

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