Description
Jalapeno Peach Chicken features tender, seasoned boneless chicken thighs pan-fried to juicy perfection and smothered in a sweet and spicy peach glaze made with fresh peaches and jalapeno peppers. This vibrant dish offers a delightful balance of heat and sweetness, perfect for an exciting dinner that highlights summer flavors with a kick.
Ingredients
Peaches
- 2 yellow peaches, pitted and sliced
Peach Glaze
- 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 thoroughly until all ingredients are well combined, then set the glaze aside for later use.
- Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together kosher salt, black pepper, and chili powder. Evenly apply this seasoning blend to the chicken thighs, making sure each piece is well coated.
- Cook the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the chicken thighs to the skillet. Depending on the size of your skillet, you may need to cook in batches to avoid overcrowding. Cook the chicken for about 5 minutes on one side until browned. Flip the chicken, reduce the heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and place it on a plate. Tent the chicken with foil to keep warm.
- Sauté Jalapenos and Peaches: Return the skillet to medium heat. Add the thinly sliced jalapeno peppers and cook for 3 minutes to soften and release their flavor. Next, add the sliced peaches to the skillet and cook with the jalapenos for another 3 minutes until the peaches soften.
- Add Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir gently to ensure that each piece of jalapeno and peach is evenly coated in the flavorful glaze.
- Combine Chicken and Glaze: Place the cooked chicken thighs back into the skillet on top of the glaze. Spoon the peach glaze over the chicken to coat thoroughly. Cook for an additional 1 to 2 minutes to heat the chicken through and meld the flavors together.
- Serve Warm: Once the chicken is hot and coated in the luscious glaze, transfer to serving plates and serve immediately for a flavorful and visually appealing meal.
Notes
- If preferred less heat, remove the jalapeno seeds before slicing to reduce spiciness.
- You can substitute chicken breasts for thighs but adjust cooking time to avoid dryness.
- Use fresh peaches in season for best flavor; canned peaches can be substituted but may alter texture and sweetness.
- This recipe can be served with rice, quinoa, or steamed vegetables for a complete meal.
- Make sure not to overcrowd the pan while cooking chicken to ensure even browning and proper cooking.