Name: Peach and Molasses Chicken
Ingredients: ½ cup peach jam; ¼ cup unsulfured molasses; 1 tbsp. apple cider vinegar; 2 tbsp. tomato paste; 1 tbsp. soy sauce; 1 tbsp. coriander seeds, crushed; 1 tbsp. ground mustard; ½ tsp. kosher salt; 3 to 4-pounds bone-in, skin-on chicken thighs; 1-½ tsp. kosher salt; ½ tsp. freshly ground black pepper; 1-½ tbsp. peanut oil; 1 tbsp. coriander seeds, crushed

Peach and Molasses Chicken

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Ingredients

For the Peach and Molasses Sauce:

½ cup peach jam
¼ cup unsulfured molasses
1 tbsp. apple cider vinegar
2 tbsp. tomato paste
1 tbsp. soy sauce
1 tbsp. coriander seeds, crushed
1 tbsp. ground mustard
½ tsp. kosher salt

For the Chicken:

3 to 4-pounds bone-in, skin-on chicken thighs
1-½ tsp. kosher salt
½ tsp. freshly ground black pepper
1-½ tbsp. peanut oil
1 tbsp. coriander seeds, crushed

Instructions

To prepare the sauce:

In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water; bring to a boil, over medium-high heat, stirring occasionally to combine.
Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt.
Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup.
The sauce can be stored in an airtight container, in the refrigerator, for 3 to 4 days; before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.

To prepare the chicken:

Leaving one section free of coals, on a charcoal grill, or leaving one burner off on a gas grill, heat a grill to medium (350°F).
Pat the chicken thighs very dry with paper towels.
Season both sides with the salt and pepper.
Coat with the peanut oil.
Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates.
Transfer a few tablespoons of the sauce to a small bowl; set aside.
Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce.
Cover the grill again and cook for another 5 to 8 minutes; flip and baste with the sauce again.
Grill with the lid open for another 10 minutes or until the thighs reach an internal temperature of 165°F on an instant-read thermometer.
If the skin starts to burn, flip the chicken and move to the cool part of the grill.
Flip the chicken skin-side up, one last time, and rest on an upper rack or the cool side of the grill for 10 minutes; use a clean brush and the reserved sauce to baste once more.
Transfer the chicken to a platter; sprinkle the tops with the crushed coriander and serve.

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