Description
Jalapeno Peach Chicken is a flavorful and vibrant dish that pairs juicy boneless chicken thighs with a sweet and tangy peach glaze spiced with jalapeno peppers. This quick stovetop recipe balances heat and sweetness perfectly, making it an ideal weeknight meal bursting with fresh summer flavors.
Ingredients
Peach Glaze Ingredients
- 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 Ingredients
- 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 yellow peaches, peach preserves, 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.
- Pat Chicken Dry: Using paper towels, pat the chicken thighs dry to ensure even cooking and better searing.
- Season Chicken: In a small bowl, mix together kosher salt, black pepper, and chili powder. Rub this seasoning blend evenly over all sides of the chicken thighs.
- Cook Chicken Thighs: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add chicken thighs in batches if needed to avoid overcrowding. Cook chicken for 5 minutes on one side; then flip and reduce heat to medium-low. Continue cooking for an additional 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and tent with foil to keep warm.
- Sauté Jalapenos and Peaches: Increase heat to medium, add the sliced jalapeno peppers to the same skillet, and cook for 3 minutes until slightly softened. Add sliced peaches to the skillet and cook for another 3 minutes until peaches begin to soften.
- Add Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir to coat everything evenly in the glaze.
- Reheat Chicken with Glaze: Return the cooked chicken thighs to the skillet, nestling them into the glaze. Spoon glaze over the chicken and cook for 1 to 2 minutes until the chicken is heated through and well coated.
- Serve: Remove from heat and serve the jalapeno peach chicken warm, spooning extra glaze from the skillet over the top for additional flavor.
Notes
- Use ripe yellow peaches for the best natural sweetness and flavor in the glaze.
- Adjust the amount of jalapeno or red pepper flakes according to your preferred spice level.
- Cooking the chicken in batches prevents overcrowding, ensuring a better sear.
- Internal temperature of chicken should reach 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
