New York Times

Peach and Molasses Chicken

The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook “Watermelon and Red Birds” by Nicole Taylor, is special enough for your Juneteenth celebration, but it’s so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn’t your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.