Spicy Peach Chicken (Printable Version)
Tender chicken with a tangy-sweet glaze made from peaches and spicy jalapenos. Perfect for casual dinners or serving guests during summer gatherings.
# Ingredients:
01 -
2 boneless skinless chicken thighs, about 2 pounds.
02 -
½ teaspoon chili powder for seasoning.
03 -
1 medium jalapeno, sliced thin.
04 -
1 teaspoon Dijon mustard for added tang.
05 -
½ teaspoon minced garlic for flavor.
06 -
3 tablespoons olive oil, split for cooking and glaze.
07 -
⅛ teaspoon crushed red pepper flakes for heat.
08 -
1 teaspoon soy sauce for umami flavor.
09 -
2 ripe yellow peaches, cut into slices and pits removed.
10 -
½ cup peach preserves for glaze.
11 -
1 teaspoon apple cider vinegar for acidity.
12 -
1½ teaspoons kosher salt, divided between marinade and chicken.
13 -
⅝ teaspoon black pepper, also divided.
# Steps:
01 -
In a mixing bowl, stir together preserves, olive oil, vinegar, soy sauce, mustard, garlic, salt, black pepper, and red pepper flakes.
02 -
Dry off the chicken. Combine chili powder with some salt and pepper, then sprinkle it evenly on the meat.
03 -
Warm oil in a big skillet over medium heat. Sear chicken for about 5 minutes on each side until the inside hits 165°F. Take out and keep warm under foil.
04 -
With the same skillet on medium, toss in the jalapenos and stir for about 3 minutes. Add the peaches and keep cooking until they soften—around 3 more minutes.
05 -
Pour the peach mixture into the pan with the cooked vegetables. Place the chicken back, coating it well in the glaze. Let it warm through for a couple of minutes.
# Notes:
01 -
Depending on your pan size, you might need to cook the chicken in batches.
02 -
Add more or less jalapeno slices depending on how spicy you like it.
03 -
Fresh peaches give the best texture, but canned peaches can work fine too.