Peach and Mango Habanero Chicken Thighs

Ingredients

• 2.5 pounds skinless , boneless chicken thighs
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 teaspoon smoked paprika
• 0.75 teaspoons granulated garlic
• 0.75 teaspoons granulated onion
• 0.75 cups peach preserves
• 0.25 cups mango ginger habanero sauce
• 1 lemon , zested
• fresh parsley sprigs

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C), and cover a sheet pan with foil or parchment. Place chicken thighs on a work surface and blot with paper towels.

2. 2

   In a small bowl, combine salt, black pepper, smoked paprika, granulated garlic, and granulated onion. Sprinkle both sides of chicken with seasoning mixture; place thighs in the prepared pan.

3. 3

   Bake in the center of the preheated oven for 15 minutes.

4. 4

   Meanwhile, for sauce, combine peach preserves, mango habanero salsa, lemon zest, and lemon juice in a small saucepan over medium heat. Stir frequently, until peach preserves are melted down, and mixture is heated through. When sauce bubbles, remove from heat.

5. 5

   Generously coat both sides of chicken thighs with sauce and return to the oven.

6. 6

   Return chicken to the oven and bake until chicken is no longer pink at the center and juices run clear, about 10 minutes more. An instant read thermometer inserted near the center should read 165 degrees F (74 degrees C).

7. 7

   Garnish with parsley and lemon, and serve warm with remaining sauce.