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Jalapeño Peach Chicken

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Jalapeno Peach Chicken brings together juicy chicken thighs, sweet peaches, and a lightly spicy jalapeno peach glaze. The peach preserves caramelize beautifully while garlic, Dijon mustard, chili powder, and fresh jalapeno add a savory kick. This easy one-pan chicken dinner is packed with sweet and spicy flavor.

Ingredients

Peaches

  • 2 yellow peaches, pitted and sliced

Peach Glaze

  • ½ cup (160 g) peach preserves
  • 1 tablespoon extra virgin olive oil
  • 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

Chicken

  • 2 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder
  • 2 tablespoons extra virgin olive oil
  • 1 medium jalapeno pepper, thinly sliced

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly grease a large oven-safe skillet or baking dish.
  2. In a small bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes until smooth.
  3. Pat the chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and chili powder.
  4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 3 to 4 minutes per side, until nicely browned.
  5. Arrange the sliced peaches and jalapeno around the chicken. Spoon or brush the peach glaze generously over the chicken thighs.
  6. Transfer the skillet to the preheated oven and roast for 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  7. During the final few minutes of cooking, spoon some of the pan juices and glaze over the chicken to help it caramelize.
  8. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
  9. Serve the chicken warm with the roasted peaches and jalapeno, spooning the flavorful pan juices over the top.

Notes

  • Use ripe but firm yellow peaches so they soften without completely falling apart during cooking.
  • Adjust the jalapeno and red pepper flakes to control the level of heat.
  • Chicken thighs stay especially juicy, but boneless chicken breasts can also be used. Adjust the cooking time according to thickness.
  • For a sweeter glaze, add another tablespoon of peach preserves. For more tang, add a small splash of apple cider vinegar.
  • Always check the thickest part of the chicken with a food thermometer; it should reach 165°F (74°C).
  • Serve with rice, roasted potatoes, couscous, or a simple green salad.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ayoubrecipe.com/jalapeno-peach-chicken/