Jalapeno Peach Chicken
A bold and refreshing dish combining seared chicken thighs with jalapeno and peaches, topped with a sweet-spicy peach glaze. The blend of ripe yellow peaches, smoky chili powder, and subtle jalapeno heat creates a vibrant, tender meal perfect for quick weeknights or special gatherings.
Servings: 4 servings
Calories: 235kcal
Ingredients
- 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 minced garlic
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt (for seasoning)
- ½ teaspoon black pepper (for seasoning)
- ½ teaspoon chili powder (for seasoning)
- 2 tablespoons extra virgin olive oil (for cooking)
Instructions
- Prepare the Peach Glaze: Combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a bowl. Stir until smooth.
- Season the Chicken: Pat chicken thighs dry. In a small bowl, mix salt, pepper, and chili powder. Coat thighs evenly with the seasoning.
- Heat olive oil in a skillet over medium heat. Sear chicken thighs for 5 minutes undisturbed.
- Flip thighs, reduce heat to medium-low, and cook 5 more minutes until internal temperature reaches 165°F. Remove and keep warm.
- Return skillet to medium heat. Add sliced jalapeno peppers and cook for 3 minutes, then add peeled peaches and sauté 2 more minutes. Spoon glaze over chicken and serve.
Notes
Use a food processor for smoother glaze if desired.
Peaches can be substituted with nectarines or plums in a pinch.
Glaze can be prepared in advance and refrigerated for 2 days.
Serve with rice or crusty bread to soak up the glaze.
Peaches can be substituted with nectarines or plums in a pinch.
Glaze can be prepared in advance and refrigerated for 2 days.
Serve with rice or crusty bread to soak up the glaze.