Jalapeno Peach Chicken Dish (Printable Version)
# What You’ll Need:
→ Peaches
01 -
2 yellow peaches, pitted, sliced
→ Peach Glaze
02 -
½ cup (160 g) peach preserves
03 -
1 tablespoon extra virgin olive oil
04 -
1 teaspoon soy sauce
05 -
1 teaspoon apple cider vinegar
06 -
1 teaspoon Dijon mustard
07 -
½ teaspoon garlic, minced
08 -
½ teaspoon kosher salt
09 -
⅛ teaspoon black pepper
10 -
⅛ teaspoon red pepper flakes
→ Chicken
11 -
2 pounds boneless, skinless chicken thighs
12 -
1 teaspoon kosher salt
13 -
½ teaspoon black pepper
14 -
½ teaspoon chili powder
15 -
2 tablespoons extra virgin olive oil
16 -
1 medium jalapeno pepper, thinly sliced
# Steps to Follow:
01 -
To a medium bowl, add peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until fully incorporated. Set aside.
02 -
Pat chicken thighs dry. In a small bowl, combine kosher salt, black pepper, and chili powder. Evenly apply the seasoning mixture to the chicken on all sides.
03 -
Heat a large nonstick skillet over medium heat and add olive oil. Once hot, place chicken thighs into the skillet. Cook for 5 minutes per side, beginning with medium heat and reducing to medium-low after the flip. Ensure chicken reaches an internal temperature of 165°F. Remove from heat and transfer to a plate. Tent with foil to keep warm.
04 -
To the same skillet, raise the heat to medium and add sliced jalapeno peppers. Cook for 3 minutes until slightly softened. Add the sliced peaches and cook for an additional 3 minutes until peaches have softened.
05 -
Pour the peach glaze into the skillet with the peaches and jalapenos, stirring to coat all ingredients evenly. Return chicken to the skillet, spoon glaze over the top, and cook for 1-2 minutes until chicken is heated through.
06 -
Serve the jalapeno peach chicken warm.