Peach-Glazed Chicken with Tomato Salsa

Name: Peach-Glazed Chicken with Tomato Salsa
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 1/2 pounds Bone-In Skin-On Chicken Thighs; 1 1/2 teaspoons Kosher Salt; 1/2 teaspoon Black Pepper; 1 tablespoon Olive Oil; 1 large Ripe Peach Finely Grated; 2 tablespoons Honey; 1 tablespoon Dijon Mustard; 1 tablespoon Apple Cider Vinegar; 1 clove Garlic Finely Grated; 1/2 teaspoon Smoked Paprika; 1 large Ripe Peach Diced; 1 large Ripe Tomato Diced; 1 small Shallot Finely Chopped; 1/4 cup Fresh Basil Leaves Thinly Sliced; 1 tablespoon Fresh Lime Juice; 1/4 teaspoon Red Pepper Flakes

Peach-glazed chicken thighs with tomato-peach salsa

Anna Yang

Published: July 27, 2026

Categories: U.S., Chicken, Fruits

Tags: One-Pan, Tomatoes, Summer Dinner, Chicken Thighs, Peaches, Fresh Salsa, Farmers Market

Peach-Glazed Chicken

Crisp-skinned chicken thighs are brushed with a glossy fresh-peach glaze and served with a juicy tomato-peach basil salsa for an easy summer supper.

Prep Time:25 minCook Time:35 minTotal Time:60 minServings:4Difficulty:Easy

Late-summer peaches do double duty in this dinner: one melts into a tangy, amber glaze while another stays fresh and juicy in the salsa. Tomato, basil, and lime keep the plate firmly savory, balancing the fruit's sweetness.

Bone-in, skin-on thighs are ideal because the skin turns crisp in the skillet while the meat stays succulent in the oven. Starting skin-side down in a cool pan renders the fat gradually and gives the glaze a sturdy, golden surface to cling to.

The glaze needs no bottled preserves. Finely grated peach cooks down quickly with honey, Dijon mustard, apple cider vinegar, and smoked paprika, becoming glossy enough to brush over the chicken during its final minutes in the oven.

Serve the thighs straight from the skillet with generous spoonfuls of salsa, letting its juices mingle with the glaze. Crusty bread, a simple green salad, or charred corn makes an easy farmers market supper alongside.

Nutrition (per serving)

Calories:485 kcal

Protein:31 g

Carbs:24 g

Fat:30 g

Directions

1

Heat the oven to 425°F. Pat the chicken thighs very dry, then season them all over with 1 teaspoon of the salt and the black pepper.
2

Set a large oven-safe skillet over medium heat. Add the olive oil and place the chicken in the skillet skin-side down while the pan is still warming. Cook without moving until the skin is deep golden and releases easily, 10 to 12 minutes.
3

While the chicken browns, combine the grated peach, honey, Dijon mustard, apple cider vinegar, garlic, smoked paprika, and red pepper flakes in a small saucepan. Simmer over medium-low heat, stirring often, until thickened and glossy, 6 to 8 minutes.
4

Turn the chicken skin-side up and carefully spoon off all but 1 tablespoon of fat from the skillet. Brush the thighs with about half of the peach glaze.
5

Transfer the skillet to the oven and roast for 12 minutes. Brush with the remaining glaze, then roast until the thickest part of each thigh reaches at least 165°F and the juices run clear, 5 to 8 minutes more.
6

Meanwhile, gently combine the diced peach, tomato, shallot, basil, lime juice, and remaining 1/2 teaspoon salt in a medium bowl. Let the salsa stand for 10 minutes so the flavors mingle.
7

Remove the chicken from the oven and let it rest in the skillet for 5 minutes. Check that every thigh has reached 165°F before serving.
8

Spoon the tomato-peach salsa and some of its juices around the glazed chicken, keeping most of the crisp skin uncovered, and serve immediately.

Ingredients

Bone-In Skin-On Chicken Thighs:2 1/2 pounds
Kosher Salt:1 1/2 teaspoons
Black Pepper:1/2 teaspoon
Olive Oil:1 tablespoon
Ripe Peach Finely Grated:1 large
Honey:2 tablespoons
Dijon Mustard:1 tablespoon
Apple Cider Vinegar:1 tablespoon
Garlic Finely Grated:1 clove
Smoked Paprika:1/2 teaspoon
Ripe Peach Diced:1 large
Ripe Tomato Diced:1 large
Shallot Finely Chopped:1 small
Fresh Basil Leaves Thinly Sliced:1/4 cup
Fresh Lime Juice:1 tablespoon
Red Pepper Flakes:1/4 teaspoon

Tips & Notes

Choose peaches that yield slightly at the stem but are still firm enough to dice cleanly.
If the glaze begins to catch in the saucepan, lower the heat and stir in 1 tablespoon of water.
For the crispest skin, keep the salsa beside and around the chicken rather than directly on top.