Peach-Ginger Glazed Chicken

Photography by Mark Boughton / Styling by Teresa Blackburn
  • Yield: 4 servings

A mildly spicy golden glaze brushed over chicken quarters or breasts turns them into a juicy main course with a minimum of fuss. Make a large quantity of the glaze and store it in the refrigerator to brush over salmon or shrimp, as well.


2/3cup peach preserves
2tablespoons finely grated peeled fresh ginger
2cloves garlic, crushed
2tablespoons soy sauce
1tablespoon spiced tea (such as Constant Comment) or other black tea leaves
1/8teaspoon red pepper flakes, optional
4 chicken quarters, skinned
2teaspoons vegetable oil
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
1/4teaspoon freshly ground black pepper
1 to 2 thinly sliced green onions, including green parts, to garnish


  1. Preheat oven to 350F.
  2. Combine preserves, ginger, garlic, soy sauce and tealeaves in the bowl of a food processor and pulse until chunky-smooth. Scrape into a bowl and add red pepper flakes.
  3. Heat oil in a large, heavy, oven-safe skillet over medium-high heat. Sprinkle quarters with salt and pepper; add to pan and brown well, 6 to 8 minutes. Pour glaze over chicken.
  4. Transfer to oven and bake about 40 minutes, basting occasionally with  sauce, until chicken is cooked through and glaze has thickened. Remove pan from oven and sprinkle with green onions.

Recipe by Joanna Preuss.

Nutritional Info *per serving

  • Calories 350
  • Fat 7g
  • Sodium 1030mg
  • Carbohydrate 36g
  • Fiber 0g
  • Protein 35g