Chicken With Peachy Sauce Recipe | JOY of KOSHER presented by Winn-Dixie

Start by making the marinade with 1.5 cups of peach preserves, 1 tablespoon of extra virgin olive oil, and 3 tablespoons of honey.

To measure honey, either measure the oil first, use boiling hot water, or spray the measuring utensil with cooking spray.

Add 1 tablespoon of Dijon mustard, the juice of 2 large lemons, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of fresh ground black pepper to the bowl.

Whisk to incorporate all the ingredients, ensuring to get the bottom of the bowl to combine the honey well.

Add the marinade to the chicken drumsticks in a sealable plastic bag, placing the bag in a plate or baking dish to catch any leaks.

Massage the marinade into the chicken and arrange the chicken in a single layer in the bag.

Marinate the chicken in the fridge for 1 to 3 hours, flipping halfway through.

After marinating, place the chicken onto a baking sheet lined with baking paper, ensuring the pieces are not touching for even browning.

Cover the chicken with some of the extra marinade and put it in the oven at 450°F for about 30 minutes.

After 30 minutes, check the chicken; it should be nice and golden with a delicious smell, including the aroma of Dijon mustard.

For a finishing touch, add some fresh or frozen thawed peaches.

Equipment Needed

Spice Level:

Dietary

Allergens