Description
This Jalapeno Peach Chicken recipe features tender boneless chicken thighs cooked in a sweet and spicy peach glaze made with fresh peaches, peach preserves, and jalapenos. The dish balances the heat of jalapenos with the natural sweetness of peaches, enhanced by a savory glaze, making it perfect for a quick, flavorful weeknight dinner.
Ingredients
Peach Glaze
- 2 yellow peaches, pitted and sliced
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper, thinly sliced
Instructions
- Prepare Peach Glaze: In a medium bowl, combine the peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix well until all ingredients are incorporated. Set this glaze mixture aside.
- Pat Chicken Dry and Season: Pat the chicken thighs dry with paper towels to ensure a good sear. In a small bowl, mix kosher salt, black pepper, and chili powder. Rub this seasoning blend evenly over both sides of the chicken thighs.
- Cook Chicken Thighs: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken thighs. Depending on skillet size, cook in batches if necessary. Sear chicken for about 5 minutes on one side.
- Flip and Continue Cooking: Flip the chicken thighs over, reduce the heat to medium-low, and cook for an additional 5 minutes or until the internal temperature reaches 165°F (74°C). Remove cooked chicken from skillet, transfer to a plate, and tent loosely with foil to keep warm.
- Sauté Jalapenos and Peaches: Increase heat to medium. Add the thinly sliced jalapeno peppers to the same skillet and cook for 3 minutes until they soften slightly. Then add the sliced peaches and continue cooking for another 3 minutes until peaches are tender.
- Add Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir well to coat all pieces evenly with the glaze.
- Combine Chicken and Glaze: Return the cooked chicken thighs to the skillet with the peach and jalapeno mixture. Spoon the glaze over the chicken, cooking for 1-2 minutes to reheat the chicken and meld flavors.
- Serve: Serve the Jalapeno Peach Chicken warm, spooning extra glaze and peaches over the top for a deliciously sweet and spicy meal.
Notes
- For a milder dish, remove the seeds from the jalapeno before slicing.
- Use fresh peaches when in season for best flavor, but frozen peaches can be substituted if needed.
- Adjust red pepper flakes to increase or decrease spiciness according to your preference.
- Serve with steamed rice or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
