Jalapeño Peach Chicken
Spice up your mealtime with this irresistible Jalapeño Peach Chicken—where sweet, spicy, and savory flavors come together in every juicy bite!
Ingredients
- 2 yellow peaches pitted, sliced
- 1/2 cup 160 g peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper thinly sliced
Instructions
- In a medium bowl, mix peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes to create the peach glaze. Set aside.
- Pat the chicken thighs dry. In a small bowl, combine salt, black pepper, and chili powder. Rub the seasoning mixture onto the chicken.
- Heat olive oil in a large nonstick skillet over medium heat. Add the chicken thighs and cook for 5 minutes on each side until they reach an internal temperature of 165°F. Remove the chicken from the skillet and keep warm.
- In the same skillet over medium heat, add the sliced jalapeno peppers. Cook for 3 minutes, then add the peaches. Cook for an additional 3 minutes until the peaches soften.
- Pour the peach glaze into the skillet with the peaches and jalapenos. Stir to coat them evenly.
- Return the chicken to the skillet. Spoon the glaze over the chicken and cook for 1-2 minutes until the chicken is heated through.
- Serve the peach glazed chicken thighs warm.
Notes
Notes:
For a spicier kick, increase the amount of red pepper flakes or leave some jalapeno seeds for added heat.
For a spicier kick, increase the amount of red pepper flakes or leave some jalapeno seeds for added heat.