Description
This Jalapeno Peach Chicken recipe combines juicy chicken thighs with a sweet and spicy peach glaze, featuring fresh peaches and sliced jalapenos for a flavorful, balanced dish. Cooked on the stovetop, the dish offers a quick and vibrant way to enjoy tender chicken with a hint of heat and fruity sweetness, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
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
- â…› teaspoon black pepper
- â…› 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 thoroughly until fully incorporated and set aside to blend flavors.
- Season Chicken: Pat the chicken thighs dry with paper towels for better searing. In a small bowl, mix kosher salt, black pepper, and chili powder. Sprinkle this seasoning evenly over both sides of the chicken thighs, ensuring full coverage.
- Cook Chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs in a single layer (cook in batches if necessary to avoid crowding). Cook for 5 minutes without moving to get a good sear, then flip the chicken. Reduce heat to medium-low and cook another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and tent with foil to keep warm.
- Sauté Jalapeno and Peaches: Increase the heat back to medium and add the thinly sliced jalapeno peppers to the same skillet. Sauté for 3 minutes until fragrant. Add the sliced peaches and cook an additional 3 minutes until peaches soften slightly and release their juices.
- Add Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir gently to ensure all the fruit and jalapeno slices are fully coated with the glaze.
- Reheat Chicken in Glaze: Return the cooked chicken thighs back to the skillet, nestling them among the peaches and jalapenos. Spoon the glaze over the chicken pieces, coating them well. Cook for 1-2 minutes more until chicken is heated through and flavors meld.
- Serve: Serve the Jalapeno Peach Chicken warm, spooning extra glaze over the top for a glossy finish and vibrant taste.
Notes
- Use ripe but firm peaches to avoid mushy texture.
- Adjust the amount of jalapeno to your preferred spice level or substitute with milder peppers if desired.
- For added depth, you can marinate the chicken in some of the peach glaze before cooking.
- Serve with rice, quinoa, or a fresh green salad to complete the meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
