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

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The recipe was originally published as Peach-Ginger Glazed Chicken on

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