Jalapeño Peach Chicken (Printable Version)
# What You Need:
→ For the Peaches
01 -
2 ripe yellow peaches, pitted and sliced
02 -
1 medium jalapeño pepper, thinly sliced
→ For the Peach Glaze
03 -
160 g (½ cup) peach preserves
04 -
1 tbsp extra virgin olive oil
05 -
1 tsp soy sauce
06 -
1 tsp apple cider vinegar
07 -
1 tsp Dijon mustard
08 -
½ tsp garlic, minced
09 -
½ tsp kosher salt
10 -
⅛ tsp black pepper
11 -
⅛ tsp red pepper flakes
→ For the Chicken
12 -
900 g (2 lbs) boneless, skinless chicken thighs
13 -
1 tsp kosher salt
14 -
½ tsp black pepper
15 -
½ tsp chili powder
16 -
2 tbsp extra virgin olive oil
# Steps to Follow:
01 -
In a medium bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Stir well and set aside.
02 -
Pat chicken thighs dry. In a small bowl, mix together salt, black pepper, and chili powder. Rub the seasoning evenly over both sides of the chicken.
03 -
Heat olive oil in a large nonstick skillet over medium heat. Add the chicken in batches if needed and cook for 5 minutes. Flip, reduce heat to medium-low, and cook for another 5 minutes or until internal temperature reaches 74°C (165°F). Transfer to a plate and tent with foil to keep warm.
04 -
In the same skillet, increase heat to medium. Add jalapeño slices and sauté for 3 minutes. Add peach slices and cook for another 3 minutes, until softened.
05 -
Pour the peach glaze into the skillet and stir to coat the jalapeños and peaches. Return chicken to the skillet and spoon the glaze over it. Cook for 1–2 more minutes until everything is heated through.
06 -
Plate the chicken with the glazed peaches and jalapeños spooned on top. Optionally, garnish with fresh herbs like basil or cilantro.
# Additional Notes:
01 -
Serve with rice, couscous, or crusty bread to soak up the glaze.
02 -
Adjust jalapeños and red pepper flakes to control spice level.
03 -
Substitute apricot preserves for a twist on the flavor profile.