Description
This Jalapeno Peach Chicken recipe combines juicy, tender chicken thighs with a sweet and spicy peach glaze made from fresh peaches and preserves. The skillet-cooked chicken is perfectly seasoned and simmered with jalapenos and peaches to create a flavorful and vibrant dish with a delightful balance of heat and sweetness.
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 the glaze aside.
- Season chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together kosher salt, black pepper, and chili powder. Rub this seasoning evenly over all sides of the chicken thighs.
- Cook chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs (you may need to cook in batches depending on skillet size). Cook the chicken for 5 minutes on one side, then flip and reduce heat to medium-low. Continue cooking for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and transfer to a plate. Cover loosely with foil to keep warm.
- Cook peppers and peaches: Increase heat to medium, and add the sliced jalapeno peppers to the same skillet. Cook for 3 minutes until slightly softened. Add the sliced peaches to the skillet and cook for an additional 3 minutes, or until peaches become tender.
- Add peach glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir to coat all the ingredients evenly with the glaze.
- Combine chicken and glaze: Return the cooked chicken thighs to the skillet, nestling them into the peach and jalapeno mixture. Spoon some of the glaze over the chicken and cook for 1-2 minutes until the chicken is heated through and well coated with the glaze.
- Serve: Remove from heat and serve the Jalapeno Peach Chicken warm, spooning extra glaze over the top as desired.
Notes
- Use ripe but firm peaches to avoid them becoming too mushy during cooking.
- Adjust the amount of jalapeno or red pepper flakes based on your preferred spice level.
- If you don’t have a nonstick skillet, use a well-seasoned cast iron skillet to prevent sticking.
- Cooking chicken in batches helps ensure even cooking and prevents overcrowding in the pan.
- Ensure chicken thighs reach an internal temperature of 165°F for food safety.
- This dish pairs well with steamed rice or roasted vegetables for a complete meal.
