(This post is sponsored by Pacific Coast Producers)
You must try this Peach-Glazed Chicken made with canned peaches! It’s easy to make with staples straight from your pantry — helping to cut down your prep time, without sacrificing taste! My kids and hubs all enjoyed the sweet, tangy, and savory flavor.
The best part about canned peaches for me is that they are just as nutritious as fresh and an easy option for our family meals – packing in real juice keeps canned peaches perfectly ripe with no added sugar!
Save this post for your next family gathering! It’s a crowd-pleaser.
Peach glazed chicken
Peach-Glazed Chicken made with canned peaches! It's easy to make with staples straight from your pantry — helping to cut down your prep time, without sacrificing taste! My kids and hubs all enjoyed the sweet, tangy, and savory flavor.
- 3 lb bone-in skin-on chicken thighs about 6 pieces
- 2 tsp kosher salt use less if using sea salt
- 1 15 oz canned peaches in juice
- 2 tbsp honey
- 2 tbsp cider vinegar
- 2 tbsp soy sauce
- 1/2 tsp ground ginger
- 1 tbsp minced garlic
Lay chicken on a sheet pan lined with parchment paper. Salt chicken on both sides.
Position rack in the lower thirds and preheat to 400 F.
Blend a can of peaches with the juice until smooth. In a saucepan, reduce the puree in half by boiling for 10 min.
Add honey, vinegar, soy sauce, ginger, and garlic. Simmer for 5 more minutes while stirring.
Starting from the no-skin side, pour about a tbsp of sauce on top of each chicken. Coat the sauce evenly with a brush. Flip and repeat on the skin-side.
Bake for 20 minutes, skin-side facing up.
Brush the skin with the remaining sauce.
Bake for additional 20 minutes until the top is golden brown and the internal temperature is 165 F. (Thicker thighs might take longer to cook through.)
Leftover sauce can last up to 5 days in the fridge.
You can brush with sauce again at 30-minute baking point for truly flavorful chicken.