Peach-Ginger Glazed Chicken with Tea Infusion
This delightful Peach-Ginger Glazed Chicken brings together the sweet and tangy flavors of peach preserves with the warm spice of fresh ginger. Enhanced by the subtle sophistication of tea, this dish creates a unique culinary experience that tantalizes the taste buds. Perfectly baked in a savory glaze, the chicken thighs remain tender and juicy, while the infusion of tea adds a depth of flavor that sets this recipe apart. Served alongside fluffy basmati rice and a refreshing spinach salad, this meal is not only satisfying but also a beautiful centerpiece for any dinner table. Feel free to experiment with orange marmalade for a zesty twist, or adjust the ginger to your preference for a personalized touch.
8
Servings
205
Calories
11
Ingredients
Ingredients
peach preserves
2/3 cup (none)
fresh ginger
2 tablespoons (finely grated)
garlic cloves
2 (minced)
low sodium soy sauce
2 tablespoons (none)
spiced tea or black tea leaves
1 tablespoon (crushed or whole)
red pepper flakes
1/8 teaspoon (none)
olive oil
2 teaspoons (for cooking)
chicken thighs
8 (skins removed)
salt
1/2 teaspoon (to taste)
black pepper
1/4 teaspoon (freshly ground, to taste)
green onions
2 (chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a food processor, combine the peach preserves, finely grated fresh ginger, garlic cloves, low sodium soy sauce, and your choice of spiced tea or black tea leaves. Pulse the mixture until it reaches a chunky-smooth consistency. Add the red pepper flakes and pulse briefly to mix.
3
Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken thighs with salt and freshly ground black pepper, then add them to the skillet. Brown the chicken for about 6 to 8 minutes on each side until golden.
4
Pour the prepared glaze over the browned chicken thighs, ensuring they are well coated.
5
Transfer the skillet to the preheated oven and bake for approximately 40 minutes, basting the chicken occasionally with the sauce. The chicken is done when it is cooked through and the glaze has thickened.
6
Once cooked, remove the pan from the oven and sprinkle the chopped green onions over the top before serving.
Nutrition Information
10g
Fat
14g
Carbs
18.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Peach-Ginger Glazed Chicken with Tea Infusion?
It is a sweet and tangy chicken dish featuring a glaze made from peach preserves, fresh ginger, and a unique infusion of spiced or black tea leaves.
What type of chicken is best for this recipe?
The recipe calls for 8 chicken thighs with the skins removed to ensure they remain tender and juicy while absorbing the glaze.
How many servings does this recipe make?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 205 calories.
What kind of tea should I use?
You can use either spiced tea or black tea leaves for the infusion.
Do I need to brew the tea before adding it to the glaze?
No, the tea leaves are added directly into the glaze mixture, either crushed or whole, to infuse during the cooking process.
Can I substitute peach preserves with something else?
Yes, orange marmalade is a great substitute if you want a zestier citrus flavor.
Is this recipe spicy?
It has a mild heat from the 1/8 teaspoon of red pepper flakes and the fresh ginger, which can be adjusted to your preference.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the chicken need to bake?
The chicken should bake for approximately 40 minutes after being browned in the skillet.
How much fat is in one serving?
There are 10 grams of fat per serving.
How much protein is in this dish?
Each serving provides 18.5 grams of protein.
What are the carbohydrate counts for this recipe?
There are 14 grams of carbohydrates per serving.
What equipment is needed to make the glaze?
A food processor is recommended to pulse the preserves, ginger, garlic, soy sauce, and tea leaves into a chunky-smooth consistency.
How should the chicken be prepared before cooking?
The skins should be removed from the thighs, and they should be seasoned with salt and freshly ground black pepper.
Why do I need to brown the chicken in a skillet first?
Browning the chicken for 6 to 8 minutes per side helps develop a golden color and locks in flavor before it enters the oven.
What type of skillet should I use?
A large oven-safe skillet is best so you can move the dish directly from the stovetop to the oven.
How often should I baste the chicken?
You should baste the chicken occasionally with the sauce while it is baking to keep it moist and thicken the glaze.
What is the recommended garnish?
Chopped green onions are sprinkled over the top just before serving for added color and flavor.
What sides pair well with this glazed chicken?
It is traditionally served with fluffy basmati rice and a refreshing spinach salad.
Can I use ginger powder instead of fresh ginger?
Freshly grated ginger is preferred for its warm spice, but you can use ground ginger in a pinch (about 1/2 teaspoon per tablespoon of fresh).
How many garlic cloves are needed?
The recipe calls for 2 minced garlic cloves.
Is this recipe high in sodium?
The recipe uses 2 tablespoons of low sodium soy sauce and 1/2 teaspoon of salt to help manage the sodium content.
Can I use chicken breasts instead of thighs?
Yes, but be careful not to overcook them, as breasts dry out faster than thighs during the 40-minute baking time.
What consistency should the glaze have?
The glaze should be chunky-smooth after processing and will thicken significantly while baking in the oven.
Is there any olive oil in this recipe?
Yes, 2 teaspoons of olive oil are used to brown the chicken in the skillet.
How do I know when the chicken is fully cooked?
The chicken is done when it is cooked through (internal temperature of 165F) and the peach glaze has thickened and adhered to the meat.
Can I make this recipe in advance?
You can prepare the glaze ahead of time, but the chicken is best served fresh from the oven to maintain its texture.
Does the tea flavor overpower the dish?
No, the tea provides a subtle sophistication and depth that complements the sweetness of the peach and the heat of the ginger.
Can I use bone-in chicken thighs?
Yes, you can use bone-in thighs, though you may need to increase the baking time slightly to ensure they are cooked through.