Storing Roasted Peach Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 cup (320 g) peach preserves
02 -
2 tablespoons extra virgin olive oil
03 -
2 teaspoons soy sauce
04 -
2 teaspoons apple cider vinegar
05 -
2 teaspoons Dijon mustard
06 -
2 teaspoons garlic, minced
07 -
1 ½ teaspoons kosher salt
08 -
½ teaspoon black pepper
09 -
¼ teaspoon red pepper flakes
→ Chicken
10 -
1 ½ pounds boneless, skinless chicken breasts
11 -
1 small red onion, thinly sliced
12 -
1 tablespoon extra virgin olive oil
13 -
2-3 medium peaches, pitted, thinly sliced
# Instructions:
01 -
In a medium bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Reserve half of the mixture and refrigerate. Use the remaining half to marinate the chicken.
02 -
Pat chicken breasts dry and pound to an even thickness of about ½ inch. Place chicken and sliced red onions into a resealable plastic bag. Add the marinade, seal, and mix to coat.
03 -
Refrigerate the marinating chicken for at least 30 minutes or up to overnight.
04 -
Set oven to 375°F (190°C).
05 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and onion mixture, searing the chicken on both sides until golden brown.
06 -
Pour reserved peach glaze over the chicken. Arrange 4-5 slices of peach on top of each breast and distribute the remaining slices in the skillet around the chicken.
07 -
Transfer skillet to the oven. Roast for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
# Notes:
01 -
Store leftover chicken in an airtight container in the refrigerator for 3-4 days. Keep the peach glaze separate for optimal freshness.