Seared Chicken Thighs with Plum Glaze
Elevate your dinner table with these Seared Chicken Thighs with Plum Glaze, a perfect combination of crispy, golden chicken and a luscious, sweet-and-savory plum sauce. Bone-in, skin-on chicken thighs are expertly seared for a perfectly crisp skin before being simmered in a rich glaze made from juicy red plums, honey, balsamic vinegar, and a touch of soy sauce. Infused with garlic and ginger, the sauce boasts layers of bold, tangy-sweet flavors that complement the tender, juicy chicken. Ready in just 40 minutes, this dish is ideal for weeknight meals or special occasions. Garnished with fresh parsley and served alongside roasted vegetables, creamy mashed potatoes, or fluffy rice, this recipe is an irresistibly elegant way to bring seasonal plums to your plate.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 medium red plums
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 0.25 cup water
- 2 tablespoons chopped fresh parsley
Instructions
Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
While the chicken cooks, pit and chop the red plums into small chunks.
In the same skillet, reduce the heat to medium and add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
Add the chopped plums, honey, balsamic vinegar, soy sauce, and water to the skillet. Stir to combine and cook for 5-7 minutes, stirring occasionally, until the plums break down and the sauce thickens.
Return the chicken thighs to the skillet, nestling them into the glaze. Spoon some of the glaze over the chicken.
Lower the heat to medium-low, cover, and cook for an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from heat and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Serve warm with your favorite side dishes like roasted vegetables, mashed potatoes, or steamed rice.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3565 mg | 155% | |
| Total Carbohydrate | 84.6 g | 31% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 76.4 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
