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Peach Spinach Feta Salad

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These chicken thighs are oven-roasted and coated in a sweet-savory sticky glaze that caramelizes beautifully—effortless yet full of flavor.

Ingredients

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  • 6 chicken thighs (boneless skinless or bone-in skin-on)
  • 3 tbsp soy sauce or Worcestershire sauce
  • 2 tbsp brown sugar or honey (or maple syrup)
  • 2 cloves garlic, minced
  • 1 tbsp vinegar (apple cider or rice wine)
  • 1 tbsp oil (optional)
  • 1 tsp fresh ginger, minced (optional)
  • 1 tbsp butter (optional, for finishing glaze)
  • Salt and pepper to taste
  • 1/2 tsp powdered garlic (optional)
  • 1/2 tsp paprika (optional)
  • Shallots or sliced onion (optional, for bone-in variation)

Instructions

  1. Preheat oven to 220°C (425°F). Pat chicken dry.
  2. In a bowl, whisk together glaze ingredients: soy/Worcestershire sauce, brown sugar (or honey), vinegar, garlic, oil, and ginger if using.
  3. Arrange chicken in a baking dish or rimmed baking sheet in a single layer. Coat well with the glaze. Add shallots or sliced onion around chicken if using bone-in thighs.
  4. Bake for 30–35 minutes until golden and internal temperature reaches 165°F (75°C).
  5. If using bone-in thighs, pour pan juices into a saucepan with honey and butter. Simmer until reduced to a glaze. Brush over chicken and return to oven for 5 minutes to crisp.
  6. If using boneless thighs, optionally broil for a few minutes to caramelize the glaze.
  7. Let chicken rest for 5–10 minutes before serving. Spoon extra glaze over the top.

Notes

  • Use tamari for a gluten-free version.
  • Adjust sweetness or spice to taste—chili flakes, hoisin, or sweet chili sauce work well.
  • Store leftovers in the fridge up to 3 days or freeze for up to 3 months.
  • Reheat at 350°F covered with foil, then broil briefly to crisp skin.
  • Air frying is possible—use 200°C (400°F) and monitor glaze to avoid burning.

Nutrition

Find it online: https://tastyera.com/peach-spinach-feta-salad/