Jalapeno Peach Chicken Thighs (Print Format)
Chicken thighs pan-seared and coated in a spicy peach jalapeno glaze, bold flavors with a touch of sweetness.
# Ingredients:
→ 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:
01 -
In a medium bowl, mix peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes until fully combined. Set aside.
02 -
Pat the chicken thighs dry. In a small bowl, mix kosher salt, black pepper, and chili powder. Season chicken thoroughly with the mixture.
03 -
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add chicken thighs and cook for 5 minutes. Flip, reduce heat to medium-low, and cook an additional 5 minutes until internal temperature reaches 165°F. Remove chicken from skillet, transfer to a plate, and tent to keep warm.
04 -
Raise the skillet heat back to medium. Add sliced jalapeno peppers and cook for 3 minutes. Then, add sliced peaches and cook for another 3 minutes until softened.
05 -
Pour the prepared peach glaze into the skillet with peaches and jalapenos. Stir to evenly coat. Add the chicken back to the skillet, spoon the glaze over the chicken, and cook for 1-2 minutes until heated through. Serve warm.
# Tips:
01 -
Ensure chicken is cooked to an internal temperature of 165°F for safety.