2 chicken quarters (leg and thigh attached)
Juice of 1 lemon
3/4 cup of peach jam
1 tsp of red pepper flakes
Splash of ACV
Salt and Pepper
1 peach, cut into wedges (optional)
1 jalapeño, sliced or diced (optional)
At least 4 hours before cooking marinate chicken. Pat dry chicken and season with salt and pepper. In a bowl, mix peach jam, lemon juice, red pepper flakes, and ACV. Add chicken to the bowl cover, and put in fridge. Marinate the chicken over night for added flavor.
When ready to cook chicken, preheat oven to 375. With the stove on high, heat olive oil in a cast iron pan. Once the pan is hot, put chicken quarters in the pan presentation (smooth/nice) side down. Sear for about 5 minutes or until slightly charred. Flip chicken over, add the remaining marinade to the pan, and put the cast iron pan in oven. Bake for about 15 minutes, then take out, and add jalapeños and fresh peaches (optional) to the pan. Put back in oven for an additional 15 minutes or until chicken is cooked through. Broil on high for about 2 minutes if you want the peaches to cook through more. Let sit for about 3-5 minutes before serving. Enjoy!