Peach and Mango Habanero Chicken Thighs
Ingreadient
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2 1/2 pounds skinless, boneless chicken thighs
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon smoked paprika
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3/4 teaspoon granulated garlic
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3/4 teaspoon granulated onion
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3/4 cup peach preserves
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1/4 cup mango ginger habanero sauce, such as Fischer & Wieser®, or more to taste
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1 lemon, zested
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fresh parsley sprigs and lemon slices for garnish (optional)
Direction
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Preheat the oven to 400 degrees F (200 degrees C), and cover a sheet pan with foil or parchment. Place chicken thighs on a work surface and blot with paper towels.
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In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, and granulated onion. Sprinkle both sides of chicken with seasoning mixture; place thighs in the prepared pan.
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Bake in the center of the preheated oven for 15 minutes.
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Meanwhile, for sauce, combine peach preserves, mango habanero salsa, lemon zest, and lemon juice in a small saucepan over medium heat. Stir frequently, until peach preserves are melted down, and mixture is heated through. When sauce bubbles, remove from heat.
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Generously coat both sides of chicken thighs with sauce and return to the oven.
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Return chicken to the oven and bake until chicken is no longer pink at the center and juices run clear, about 10 minutes more. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).
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Garnish with parsley and lemon, and serve warm with remaining sauce.
