1cupfresh peach slices,or frozen, thawed and drained
1 ½teaspoonchipotle peppers in adobo sauce
zest of 1 lime
1tablespoonlime juicefreshly squeezed
fresh or grilled peach slices for garnish,optional
Preheat oven to 375F.
Pat chicken pieces dry.
Heat a large heavy-bottomed oven-proof skillet on the stove. When heated, add oil to barely cover the surface. Sear chicken on both sides till golden brown and crispy. Drain excess oil.
Place skillet in oven (or transfer chicken to a baking dish) and bake for 20 minutes.
Meanwhile, put the remaining ingredients in a blender or food processor and blend until smooth. If you want a chunkier peach sauce, blend for just a few seconds.
Remove chicken from oven, drain excess oil and baste with the Chipotle Peach Glaze.
Return to the oven and bake for another 10 minutes or until meat thermometer indicates an internal temperature of 165°F. Serve garnished with fresh or grilled peach slices.
Storage and Freezing InstructionsRefrigerate any leftover peach-glazed chicken.To reheat it the following day, you'll want to keep the skin crispy. Skip the microwave!Preheat your oven to 400°F. and remove the chicken from the fridge. Set a wire rack over a baking sheet and place the chicken pieces on top of the rack. This method allows the air to circulate around the chicken, resulting in crispy skin. No worries about it sticking to the pan!You can freeze leftover cooked peach chicken, too. Place in an airtight container, label with the date and freeze for up to three months. When you're ready to use it, thaw it overnight in the fridge, then following the instructions for reheating above.