Description
This Jalapeno Peach Chicken recipe combines juicy chicken thighs with a sweet and spicy peach glaze, accented by fresh jalapenos for a perfect balance of heat and fruitiness. Cooked in a skillet, this dish is quick, flavorful, and ideal for a 31-minute weeknight meal serving six people.
Ingredients
Peach Glaze
- 2 yellow peaches, pitted and sliced
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil (for glaze)
- 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 and Seasoning
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt (for chicken)
- ½ teaspoon black pepper (for chicken)
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil (for cooking chicken)
- 1 medium jalapeno pepper, thinly sliced
Instructions
- Prepare the Peach Glaze: In a medium bowl, combine the peach preserves, sliced yellow peaches, 1 tablespoon of 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 incorporated. Set this glaze mixture aside.
- Pat Chicken Dry: Using paper towels, pat the boneless, skinless chicken thighs dry to ensure proper searing and seasoning adherence.
- Season the Chicken: In a small bowl, mix together 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder. Sprinkle this seasoning blend evenly over the chicken thighs, covering all sides.
- Cook the Chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the chicken thighs in a single layer. Depending on skillet size, cook in batches if necessary. Sear the chicken for 5 minutes, then flip, reduce heat to medium-low, and continue cooking for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and tent with foil to keep warm.
- Cook Jalapenos and Peaches: Increase heat back to medium in the same skillet and add the thinly sliced jalapeno peppers. Cook for 3 minutes until slightly softened. Then add the sliced yellow peaches and cook together for an additional 3 minutes, allowing the peaches to soften.
- Add the Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir gently to coat everything evenly with the glaze.
- Reintroduce Chicken: Place the cooked chicken thighs back into the skillet with the peach glaze. Spoon the glaze over the chicken pieces. Cook for an additional 1 to 2 minutes, until the chicken is heated through and glossy with the peach glaze.
- Serve Warm: Remove the skillet from heat and serve the jalapeno peach chicken warm for the best flavor experience.
Notes
- Ensure chicken reaches a safe internal temperature of 165°F before serving.
- Adjust the amount of jalapeno to control the spice level to your preference.
- Use ripe peaches for the best sweetness and flavor in the glaze.
- The recipe works well with chicken breasts as a substitute for thighs, but cooking times may vary.
- Cooking in batches helps maintain proper searing and prevents overcrowding the skillet.
