After making my husband his request of peanut butter and peach jelly sandwiches, I used the rest to make these Peach Glazed Chicken Thighs 🙂
My good friend makes all sorts of jellies and jams and relishes and shares them with my husband and me
(Note to self: Send her dinner over soon to say thank you!).
This time she gave us homemade peach preserves and it was so good!
How to Make Peach Glazed Chicken Thighs
I whisked together the peach preserves, soy sauce, balsamic vinegar, honey, garlic, and crushed red pepper flake to add a little spice.
About 1/2 cup of this mixture is the marinade for the chicken thighs.
The remaining marinade goes into a saucepan, bring to a boil.
Then reduce the heat to medium low to simmer for 7 to 9 minutes until it’s thick and glaze-y.
After the peach chicken marinates for at least an hour, place on a lined baking sheet.
Trust me…you’ll not want to skip the lining part because this would be a sticky mess to clean up.
Use either parchment paper or foil, it will save you some stress.
And I think we could all benefit from anything that makes our lives easier, right?!
All that’s left to do now is place the baking sheet into a 400 degree oven for 40-45 minutes.
I brushed the glaze over top several times as it baked and it got nice and caramelized.
The hardest part was letting it cool down enough to be able to eat.
It smelled and looked so good we all wanted to dig in right away!
Fair warning, Peach Glazed Chicken Thighs are messy to eat, but well worth it because of how unique and delicious it is…
We all just laughed our way through dinner with our sticky hands and faces 🙂
Similar recipes to these baked Peach Glazed Chicken Thighs include…
Peach Glazed Chicken Thighs
Sweet and sticky peach glazed chicken is so easy and delicious!
- 1 cup peach preserves/ jelly
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 Tbsp garlic paste or fresh minced garlic
- 1/2 tsp crushed red pepper flakes (optional)
- 6 chicken thighs (approx. 2 pounds)
In a bowl, whisk together the peach preserves, soy sauce, balsamic vinegar, honey, garlic, and crushed red pepper flakes (if using).
Place the chicken thighs in a gallon size plastic bag and pour 1/2 cup of the peach mixture over the chicken. Set the remaining peach mixture aside. Close the bag and massage the chicken so it’s evenly coated. Place in the fridge and marinate at least 1 hour.
Pour the remaining peach mixture in a saucepan, bring to a boil and reduce to simmer for 7 to 9 minutes, stirring occasionally, and it will thicken into a glaze.
Place the chicken thighs skin side up on a lined baking sheet. Bake in a 400 degree oven for 40-45 minutes. Brush the glaze over the chicken several times as it bakes.
Serve with the extra glaze on the side.