Sponsored By:

The Peach Truck

Peach Sweet Chili Chicken Thighs


This dish hits that sweet spot—literally. Juicy summer peaches get simmered with vinegar, honey, ginger, and a touch of chili into a sticky-sweet, slightly spicy sauce. The chicken thighs get tossed in the glossy glaze just before serving. It’s bright, bold, and built for summer dinners—especially with something cool and crunchy on the side.

Peach season is short and sweet! Make sure to get your peaches from The Peach Truck! Code: HOMEMADE for 10%

Peach Sweet Chili Chicken Thighs

Servings: 6
Prep Time: 15 minutes
Cook Time: 30–35 minutes

Ingredients

For the Chicken:

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • Kosher salt
  • Black pepper
  • 2 tbsp neutral oil

For the Peach Sweet Chili Agrodolce:

  • 1 peach, diced
  • 2 tbsp rice vinegar (or white wine vinegar)
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp Sambal Oelek (or 1 tsp red chili flakes)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp Dijon mustard
  • Optional: pinch of red pepper flakes for extra heat
  • Green onion, for garnish

Instructions

  1. Brown the Chicken: Preheat oven to 350ºF. Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken thighs skin-side down (in batches if needed) and sear for 8–10 minutes until golden and crisp. Flip and cook another 5–6 minutes. Transfer to a sheet pan and roast for 5–10 minutes until internal temp reaches 165ºF.
  2. Make and Blend the Sauce: Pour off all but 1 tbsp of the fat. Reduce heat to medium-low. Sauté garlic and ginger for 30 seconds. Add diced peach and cook ~3 minutes until softened. Stir in vinegar, honey, soy sauce, Sambal, and mustard. Simmer for 3–5 minutes until syrupy. Blend until smooth using a blender or immersion blender. Taste and adjust seasoning. Return sauce to the pan and keep warm.
  3. Toss & Serve: Once chicken is cooked, transfer it to the sauce and toss to coat. Garnish with sliced green onion.

Peach & Sesame Salad

Ingredients

For the Salad:

  • 1 English cucumber, thinly sliced
  • 1 ripe peach, thinly sliced or diced
  • 1 small ripe avocado, diced
  • 1–2 tbsp toasted sesame seeds
  • ½ cup sesame sticks (crushed slightly, for topping)

For the Dressing:

  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp soy sauce (optional)
  • Optional garnish: chili crisp

Instructions

  1. Make the Salad: In a bowl, whisk together dressing ingredients. Toss cucumber and peach in the dressing. Gently fold in avocado. Just before serving, sprinkle with sesame seeds and top with sesame sticks for crunch. Add chili crisp if using.

Recipe

Servings: 6

Prep Time:  15 minutes

Cook Time: 30-35 minutes

Ingredients

For the Chicken:

  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs)
  • Kosher salt
  • Black pepper
  • 2 tbsp neutral oil

For the Peach Sweet Chili Agrodolce:

  • 1 peach, diced
  • 2 tbsp rice vinegar (or white wine vinegar)
  • 3 tbsp honey
  • 1 tbsp soy sauce
  • 2 tsp Sambal Oelek (or 1 tsp red chili flakes)
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp Dijon mustard
  • Optional: pinch of red pepper flakes for extra heat
  • Green onion for garnish

Instructions

  1. Brown the chicken:
    Preheat oven to 350ºF. Pat chicken dry and season both sides with salt and pepper. Heat oil in a large skillet (preferably stainless or cast iron) over medium-high heat. Add chicken thighs skin side down in batches if needed. Sear 8–10 minutes until deeply golden and crisp. Flip and cook 5–6 more minutes. Transfer to a sheet pan and roast in oven 5–10 minutes, until internal temp hits 165ºF.

  2. Make and Blend the Sauce
    Pour off all but 1 tbsp fat. Reduce heat to medium-low. Add garlic and ginger; sauté for 30 seconds. Add peach and cook ~3 minutes until softened. Stir in vinegar, honey, soy sauce, Sambal, and mustard. Simmer 3–5 minutes until syrupy. Transfer to a blender or use an immersion blender to blend until smooth. Taste and adjust heat/salt. Return to the pan and keep warm.
  3. Toss + Serve
    Once chicken is cooked through, transfer it to the pan with the blended sauce and toss to coat. Garnish with sliced green onion.

Peach and Sesame Salad

Ingredients

For the Salad:

  • 1 English cucumber, thinly sliced
  • 1 ripe peach, thinly sliced or diced
  • 1 small ripe avocado, diced
  • 1–2 tbsp toasted sesame seeds
  • ½ cup sesame sticks (crushed slightly, for topping)

For the Salad:

  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp soy sauce (optional)
  • Chili crisp to garnish (optional)

Instructions

  1.  Make the Salad:
    In a bowl, whisk together dressing ingredients. Toss cucumber and peach in the dressing. Gently fold in avocado. Just before serving, sprinkle with sesame seeds and top with sesame sticks for crunch.