Jalapeño-Peach Chicken | Dorothy Lane Market

Jalapeño-Peach Chicken

PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jun 29th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 DLM Natural Bone-In, Skin-On Chicken Thighs
  • Salt and pepper
  • ⅔ cup Jalapeño-Peach Glaze

For the Glaze

  • 3 cups chopped peaches
  • 1 lb jalapeños, stemmed and seeded
  • ½ onion, chopped
  • 2 Tbsp ginger, peeled and chopped
  • 1¼ cups apple cider vinegar
  • 2¼ cups sugar
  • 1 tsp salt

INSTRUCTIONS

1
For the glaze: In a food processor, pulse the peaches, jalapeños, onion, and ginger until shredded and juicy, but not fully puréed. Transfer mixture to a large Dutch oven and add the vinegar, sugar, and salt. Bring up to a boil and skim any foam that finds its way to the top (this makes for a clearer glaze). Cook the sauce over a medium simmer for 30 minutes. Test for viscosity. It should be thicker than cream and pool up like honey.
2
For the chicken: Pre-heat oven to 400°F. On a parchment-lined sheet pan, season chicken with salt and pepper. Roast for 15 minutes in an even layer. Remove from oven and slather chicken thighs with the glaze. Return to oven and continue to roast another 15-20 minutes or until chicken reaches 165°F and is slightly caramelized.

Reviews

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Jul 17th 2022

This was delicious! We all enjoyed it and it was easy to make. Will be sure to make it again.

- Debbie

Dorothy Lane Market says:

Hello Debbie! We're so glad to hear you enjoyed this recipe. Thank you for sharing your experience!

Jalapeño-Peach Chicken

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 35 mins
SERVINGS 4

INGREDIENTS

  • 4 DLM Natural Bone-In, Skin-On Chicken Thighs
  • Salt and pepper
  • ⅔ cup Jalapeño-Peach Glaze

For the Glaze

  • 3 cups chopped peaches
  • 1 lb jalapeños, stemmed and seeded
  • ½ onion, chopped
  • 2 Tbsp ginger, peeled and chopped
  • 1¼ cups apple cider vinegar
  • 2¼ cups sugar
  • 1 tsp salt

INSTRUCTIONS

1
For the glaze: In a food processor, pulse the peaches, jalapeños, onion, and ginger until shredded and juicy, but not fully puréed. Transfer mixture to a large Dutch oven and add the vinegar, sugar, and salt. Bring up to a boil and skim any foam that finds its way to the top (this makes for a clearer glaze). Cook the sauce over a medium simmer for 30 minutes. Test for viscosity. It should be thicker than cream and pool up like honey.
2
For the chicken: Pre-heat oven to 400°F. On a parchment-lined sheet pan, season chicken with salt and pepper. Roast for 15 minutes in an even layer. Remove from oven and slather chicken thighs with the glaze. Return to oven and continue to roast another 15-20 minutes or until chicken reaches 165°F and is slightly caramelized.

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