Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp avocado oil
  • ½ tsp garlic powder
  • ½ cup low-sugar peach preserves
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 clove garlic, minced
  • ½ tsp fresh ginger, grated
  • ¼ tsp red pepper flakes

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
  2. Heat the avocado oil in an oven-safe skillet over medium-high heat until shimmering. Add chicken and sear for 4-5 minutes per side until a golden-brown crust forms. Remove chicken and set aside on a plate.
  3. In a small saucepan over medium heat, combine the peach preserves, apple cider vinegar, soy sauce, minced garlic, and grated ginger. Whisk constantly for 3-5 minutes until the mixture bubbles and thickens into a velvety consistency.
  4. Preheat your oven to 400°F (200°C). Return the seared chicken to the skillet.
  5. Generously brush the reduced peach glaze over the top of each piece of chicken.
  6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C).