Peach and Molasses Chicken

For making this in a conventional oven: I would think 325 degrees for 60-70 minutes would sufficient to cook chicken through and to give the exterior a nice crispness.

To cook inside in an oven, you could also "pre-crisp" the thighs on a medium to hot cast iron pan (no need for oil; the thighs release their own schmaltz -but the peanut oil has a nice flavor). Start skin-side down for about 5 minutes and then flip for another 5 minutes. Then bake/roast, smearing on the sauce occasionally, for about 30 minutes. Also, if you roast the thighs on a bed of sliced onions, you get that sauce into the onions, too.

Would this work in an oven? If so, what temperature and time?

I used peach/apricot jam. I found the crushed coriander seeds texture unpleasant (gritty), so I ended up straining them out of the final portion of the marinade. I also cooked in the oven. It was lovely!

I frequently make chicken thighs on a sheet pan with a rack. At 375, the skin crisps very well and the meat is cooked through but juicy in about 45 minutes. If I have to baste them and repeatedly open the oven door, I give them more time and use an instant-read thermometer. Better to roast longer than raise the temp and risk burning the sweet sauce.

Cook a Chicken thigh on the grill for less then a half hour? I don't think so. 165 for Chicken thighs will leave you with tough, stringy meat. It's nearly impossible to overcook a Chicken thigh, cook it another 30 degrees. Maybe start saucing it at 165 and you will have a much better piece of Chicken.

If making with skin-on chicken thighs or legs you can salt and pepper them in the morning and leave on a plate, uncovered, in the refrigerator all day. In the evening, bring them to room temp while you make the sauce, rub them with peanut oil, place skin-side up and roast at 425 degrees. It's done in 25 to 30 minutes with 3 to 4 bastings of the sauce. I don't even turn them over, the sauce seems to find its way under. The skin is crispy and the meat is flavorful and just falls off the bone.

We liked it! Due to rain, I cooked two large thighs in the oven on a rack (350 for 40 minutes) rather than grilling. We're thinking the glaze might be tasty for grilled shrimp or chicken kabobs, as well.

Sear in pan 5mins a side. Oven for 30 mins, baste with sauce

Yes, you could. I think if you use molasses, less should be used. More like 2T (1/8) cup. The molasses flavor is very strong. Use the normal 1/4 cup for honey or maple syrup.

I make a variation all the time using skin on, bone-in chicken breasts and apricot jam, no coriander seeds, barbecue sauce instead of tomato paste. Omaha Steaks has great little skin-on, bone-in chicken breasts.

I made it using fresh ripe peaches instead of jam. Threw in a red pepper for a little heat. Delicious. I find it unnecessary to oil the meat on a seasoned grill.

I'm having a Summer Solstice party and would love to make it but cannot cook it the same day. Can this recipe be made ahead of time? Can it just be rewarmed the next day?

Watch the chicken very carefully after the sauce is applied. It's high sugar so it burns very quickly. This is also true of all grill cooked meat where BBQ sauce is used.

I prepared as written except I broiled skin-on chicken thighs at 75% power and with the rack set in the top third of the oven. I cooked skin down for 8 minutes, skin up for 8 minutes and then slathered on the sauce and cooked another 8 minutes. Then let rest for 5 minutes. They were delicious.