Glazed, Golden, Sweet with Heat

One of my favorite parts of running Downes Media is watching our food styling and photography team bring recipes to life. It’s not just about cooking—it’s about creating an experience that looks as good on camera as it tastes at the table. Our recent shoot with these Spicy Peach-Glazed Chicken Thighs was the perfect example.

When we set out to style this dish, the goal was simple: capture the sticky, glossy, irresistible nature of peach-glazed chicken in a way that makes you hungry the moment you see it. The process began in the kitchen, where our team seared Tyson chicken thighs until the skin turned crisp and golden. That sound—the sizzle in the pan—set the tone for the entire shoot.

Meanwhile, we prepared the glaze. Using Smucker’s Peach Jam as the base, we layered in apple cider vinegar, Dijon mustard, minced garlic, and just enough hot sauce to give it a kick. As it simmered down, the sauce transformed into a shiny, sweet-and-spicy glaze that clung perfectly to each piece of chicken.

For the photography, timing was everything. The glaze needed to be brushed on while the chicken was hot, so it would glisten under our lights. Our stylists Michael, worked carefully, spooning on just enough sauce to create those mouthwatering drips without overwhelming the texture of the crispy skin. Fresh parsley was the final touch—adding that vibrant pop of green that makes the dish jump off the plate.

When the final shot appeared on the screen, we all knew we had captured it: juicy chicken thighs, caramelized glaze, a balance of colors and textures that told the whole story in a single frame.

That’s the beauty of food photography—it’s more than just showing you a recipe. It’s about making you feel the flavors before you ever step into your kitchen. And trust me, if these Spicy Peach-Glazed Chicken Thighs look good in the photo, they taste even better on your plate.

Ingredients:

• 6 Tyson bone-in, skin-on chicken thighs

• 1 cup Smucker’s Peach Jam

• 2 tablespoons apple cider vinegar

• 1 ½ tablespoons Dijon mustard

• 2–3 cloves garlic, minced

• 1–2 tablespoons hot sauce (adjust to taste)

• 1 tablespoon olive oil (for searing)

• Salt & black pepper, to taste

• Fresh parsley, for garnish
  

Instructions:

1. Preheat OvenPreheat your oven to 375°F (190°C).

2. Prepare ChickenPat chicken thighs dry with a paper towel. Season both sides with salt and black pepper.

3. Sear ChickenHeat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4–5 minutes, until golden and crispy. Flip and sear the other side for 3 minutes.

4. Make the GlazeIn a small saucepan, combine:

   • Peach jam

   • Apple cider vinegar

   • Dijon mustard

   • Garlic

   • Hot sauceHeat over medium-low, stirring until smooth and slightly thickened (about 5 minutes).

5. BakeTransfer seared chicken thighs to a baking dish. Pour half of the glaze over the chicken, spreading evenly. Bake uncovered for 20–25 minutes, or until internal temperature reaches 165°F (74°C).

6. Glaze AgainBrush the remaining glaze over the chicken and return to the oven for another 5 minutes to caramelize.

7. ServeRemove from oven, let rest for 5 minutes, then garnish with fresh parsley. Serve hot with rice, roasted veggies, or a crisp salad.
   

Tips:

• For extra crispy skin, broil the chicken for the last 2 minutes.

• Add red pepper flakes to the glaze if you want more heat.

• This glaze also works beautifully on grilled chicken or pork chops.