Description
Jalapeno Peach Chicken features juicy, seasoned chicken thighs pan-fried and coated with fresh peaches, sliced jalapeno, and a sweet, tangy peach glaze.
Ingredients
Scale
- 2 yellow peaches, pitted and sliced
- 1/2 cup peach preserves
- 1 tablespoon extra virgin olive oil, for the glaze
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon minced garlic
- 1/2 teaspoon kosher salt, for the glaze
- 1/8 teaspoon black pepper, for the glaze
- 1/8 teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, for the chicken
- 1/2 teaspoon black pepper, for the chicken
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil, for cooking
- 1 medium jalapeno pepper, thinly sliced
Instructions
- Add the peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, and red pepper flakes to a medium bowl. Stir until smooth, then set the glaze aside.
- Pat the chicken thighs dry with paper towels.
- Combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the chili powder in a small bowl.
- Season both sides of the chicken thighs evenly with the seasoning mixture.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add the chicken thighs in one layer. Cook in batches when necessary to avoid crowding the skillet.
- Cook the chicken for 5 minutes without moving it.
- Flip the chicken, reduce the heat to medium-low, and cook for another 5 minutes, or until the thickest part reaches an internal temperature of 165°F.
- Transfer the chicken to a plate and cover it loosely to keep it warm.
- Raise the heat to medium. Add the sliced jalapeno and cook for 3 minutes, stirring occasionally.
- Add the sliced peaches and cook for another 3 minutes, or until they soften slightly around the edges.
- Pour the prepared peach glaze into the skillet. Stir gently until the peaches and jalapeno slices are evenly coated.
- Return the chicken thighs to the skillet and spoon the glaze over each piece.
- Cook for 1 to 2 minutes, or until the chicken is hot and coated with the glaze.
- Serve warm with the peaches, jalapeno slices, and extra skillet glaze spooned over the chicken.
Notes
- Remove the jalapeno seeds and pale inner ribs for a milder dish.
- Choose slightly firm peaches so the slices hold their shape during cooking.
- Cook the chicken in batches when the skillet cannot hold every thigh in one uncrowded layer.
- Use an instant-read thermometer to confirm that the chicken reaches 165°F.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat leftovers in a covered skillet over medium-low heat with 1 or 2 teaspoons of water.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 462
- Sugar: 18
- Sodium: 782
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 37
- Cholesterol: 168