You are here: Home » Recipes » Peach-Ginger Glazed Chicken Peach-Ginger Glazed Chicken Kitchen Tested Yield 4 servings The versatile peachy glaze suits salmon and shrimp, too. Photography: Mark Boughton / Styling by Teresa Blackburn PrintEmail A mildly spicy golden glaze brushed over chicken quarters or breasts turns them into a juicy main course with a minimum of fuss. Make a large quantity of the glaze and store it in the refrigerator to brush over salmon or shrimp, as well. Ingredients 2/3 cup peach preserves2 tablespoons finely grated peeled fresh ginger2 cloves garlic, crushed2 tablespoons soy sauce1 tablespoon spiced tea (such as Constant Comment) or other black tea leaves1/8 teaspoon red pepper flakes, optional4 chicken quarters, skinned2 teaspoons vegetable oil1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1 to 2 thinly sliced green onions, including green parts, to garnish Instructions Preheat oven to 350F. Combine preserves, ginger, garlic, soy sauce and tealeaves in the bowl of a food processor and pulse until chunky-smooth. Scrape into a bowl and add red pepper flakes. Heat oil in a large, heavy, oven-safe skillet over medium-high heat. Sprinkle quarters with salt and pepper; add to pan and brown well, 6 to 8 minutes. Pour glaze over chicken. Transfer to oven and bake about 40 minutes, basting occasionally with sauce, until chicken is cooked through and glaze has thickened. Remove pan from oven and sprinkle with green onions. Recipe by Joanna Preuss.