Description
Peach Balsamic Chicken Thighs offer a delicious combination of juicy chicken thighs, sweet peaches, and tangy balsamic vinegar, creating a balanced, flavorful dish.
Ingredients
4 chicken thighs, bone-in and skin-on
2 ripe peaches, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil or parsley for garnish
Instructions
- In a medium bowl, whisk together balsamic vinegar, honey, minced garlic, olive oil, salt, and black pepper to create the marinade.
- Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Refrigerate for at least 30 minutes to marinate.
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until the skin is golden brown. Flip the chicken and sear the other side for 3-4 minutes.
- Once the chicken is seared, add the sliced peaches around the chicken in the skillet. Pour the reserved marinade over everything.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest for a few minutes before serving. Garnish with fresh basil or parsley and serve with the caramelized peaches and balsamic reduction.
Notes
This recipe is naturally gluten-free.
For a smoky flavor, grill the chicken instead of searing and baking it.
For a spicier kick, add a pinch of cayenne or chili flakes to the marinade.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For freezing, wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 chicken thigh with peaches
- Calories: 320
- Sugar: 14g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
