Description
Jalapeno Peach Chicken is a flavorful and juicy dish combining tender chicken thighs with a sweet and spicy peach glaze, accented by fresh jalapenos. This skillet-cooked recipe delivers a perfect balance of heat and sweetness in just over half an hour, making it an ideal weeknight dinner option.
Ingredients
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
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
Additional Ingredients
- 1 medium jalapeno pepper, thinly sliced
Instructions
- Prepare the Peach Glaze: In a medium bowl, combine the peach preserves, 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 fully incorporated. Set this glaze mixture aside.
- Pat Chicken Dry: Use paper towels to pat the boneless, skinless chicken thighs dry. This helps the seasoning adhere better and allows for better browning during cooking.
- Season the Chicken: In a small bowl, mix together the kosher salt, black pepper, and chili powder. Rub this seasoning blend evenly over all sides of the chicken thighs.
- Cook the Chicken Thighs: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. When hot, add the seasoned chicken thighs. You may need to cook in batches depending on your skillet size. Sear the chicken for 5 minutes on one side, then flip and reduce the heat to medium-low. Continue cooking for another 5 minutes or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and tent with foil to keep warm.
- Sauté Jalapeno Peppers: Increase the skillet heat back to medium. Add the thinly sliced jalapeno peppers and cook for 3 minutes until they start to soften and release their flavors.
- Cook the Peaches: Add the sliced peaches to the skillet with the jalapenos and sauté for an additional 3 minutes until the peaches soften slightly.
- Add the Peach Glaze: Pour the prepared peach glaze into the skillet with the sautéed peaches and jalapenos. Stir well to coat everything evenly with the glaze.
- Return Chicken to Skillet: Place the cooked chicken thighs back into the skillet on top of the glazed peppers and peaches. Spoon additional glaze over the chicken. Cook for 1 to 2 minutes until the chicken is heated through and well coated with the glaze.
- Serve: Transfer the jalapeno peach chicken to plates and serve immediately while warm. Enjoy the wonderful combination of sweet, spicy, and savory flavors.
Notes
- You can substitute chicken breasts but adjust the cook time accordingly to avoid drying out the meat.
- If you prefer less heat, remove seeds from the jalapeno or use a milder pepper.
- This dish pairs well with steamed rice, quinoa, or a fresh green salad.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- To make it gluten-free, ensure the soy sauce used is gluten-free tamari.
