Hot Pepper Peach Chicken Thighs and Legs

28 Jun, 2024

Posted by: clare o'donnell

Hot Pepper Peach Chicken Thighs and Legs

Rated 5.0 stars by 1 users

Servings

*Serves 4, may yield leftovers

A little sweet and a little smokey, this oven-baked chicken is as juicy as it is flavorful. A very simple and straight-forward recipe, you won’t need a lot of prep time or ingredients. This chicken pairs perfectly with a little green salad along with our parmesan oven-baked fries.

Author:

Leslie Thomas

Image of Hot Pepper Peach Chicken Thighs and Legs

Ingredients

Avocado or olive oil spray
3 lbs. chicken thighs and legs*
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ cup Terrapin Ridge Farms Hot Pepper Peach Jam, divided

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Directions

Preheat your oven to 425°F. Line a large, rimmed pan with aluminum foil and place a rack on top.
Pat chicken pieces dry with paper towels and place on a cutting board or in a large dish. Season with salt, pepper, garlic powder, smoked paprika, and dried thyme.
Add 1 tablespoon hot pepper peach jam to each chicken piece, thoroughly rubbing it over and under the skin.
Transfer the chicken to the rack, placing it skin side up.
Spray the top of the chicken pieces with avocado or olive oil spray.
Bake uncovered for 35-40 minutes, or until the chicken has reached 165°F.
If you desire crispier skin, feel free to turn on the broiler for a few minutes, keeping a watchful eye to ensure it doesn’t burn.
Allow the chicken to rest for 5 minutes before serving.
Serve with our oven-baked French fries and a simple green salad.