Peach Sweet Chili Chicken Thighs
This dish hits that sweet spot—literally. Juicy summer peaches get simmered with vinegar, honey, ginger, and a touch of chili into a sticky-sweet, slightly spicy sauce. The chicken thighs get tossed in the glossy glaze just before serving. It’s bright, bold, and built for summer dinners—especially with something cool and crunchy on the side.
Peach Sweet Chili Chicken Thighs + Peach & Sesame Salad
Servings: 6
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
Peach Sweet Chili Chicken Thighs
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
- Kosher salt
- Black pepper
- 2 tbsp neutral oil
- 1 peach, diced
- 2 tbsp rice vinegar (or white wine vinegar)
- 3 tbsp honey
- 1 tbsp soy sauce
- 2 tsp Sambal Oelek (or 1 tsp red chili flakes)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp Dijon mustard
- Optional: pinch of red pepper flakes for extra heat
- Green onion for garnish
Instructions:
- Brown the chicken: Preheat oven to 350ºF. Pat chicken dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear chicken thighs skin side down (in batches if needed) for 8–10 minutes until deeply golden and crisp. Flip and cook for 5–6 more minutes. Transfer to a sheet pan and roast in oven for 5–10 minutes, until internal temp reaches 165ºF.
- Make and Blend the Sauce: Pour off all but 1 tbsp fat. Reduce heat to medium-low. Add garlic and ginger; sauté for 30 seconds. Add peach and cook ~3 minutes until softened. Stir in vinegar, honey, soy sauce, Sambal, and mustard. Simmer 3–5 minutes until syrupy. Blend until smooth. Taste and adjust seasoning. Return to pan and keep warm.
- Toss + Serve: Transfer cooked chicken to the pan with the sauce and toss to coat. Garnish with sliced green onion.
Peach and Sesame Salad
Ingredients:
- 1 English cucumber, thinly sliced
- 1 ripe peach, thinly sliced or diced
- 1 small ripe avocado, diced
- 1–2 tbsp toasted sesame seeds
- ½ cup sesame sticks (crushed slightly, for topping)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar or lemon juice
- 1 tsp soy sauce (optional)
- Chili crisp to garnish (optional)
Instructions:
- Make the Salad: In a bowl, whisk together dressing ingredients. Toss cucumber and peach in the dressing. Gently fold in avocado. Just before serving, sprinkle with sesame seeds and top with sesame sticks for crunch.
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