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Jalapeno Peach Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 42 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 21 minutes
  • Total Time: 31 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Jalapeno Peach Chicken recipe combines the sweetness of ripe peaches with the spicy kick of jalapenos to create a flavorful, juicy chicken dish. The chicken thighs are pan-seared to perfection and then simmered with a vibrant peach glaze that balances sweet, tangy, and spicy flavors, making it a perfect main course for a quick weeknight dinner or casual gathering.

Ingredients

Scale

Peach Glaze

  • 2 yellow peaches, pitted and sliced
  • 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 garlic, minced
  • 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. Prepare Peach Glaze: In a medium bowl, combine the peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix thoroughly until all ingredients are well incorporated. Set this glaze mixture aside.
  2. Pat Chicken Dry and Season: Using paper towels, pat the chicken thighs dry to ensure a good sear. In a small bowl, mix together 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder. Rub this seasoning all over the chicken thighs evenly.
  3. Cook Chicken Thighs: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add the chicken thighs, making sure not to overcrowd the pan—cook in batches if necessary. Cook each side for 5 minutes; after flipping, reduce the heat to medium-low and cook the second side for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and tent with foil to keep warm.
  4. Sauté Jalapenos and Peaches: Raise the heat back to medium and add the thinly sliced jalapeno peppers to the same skillet. Cook for 3 minutes until they soften slightly. Then add the sliced peaches and continue to cook for 3 more minutes until peaches are tender and release some juices.
  5. Add Peach Glaze: Pour the prepared peach glaze into the skillet with the jalapenos and peaches. Stir gently to ensure each slice is evenly coated with the glaze.
  6. Combine Chicken and Glaze: Return the cooked chicken thighs to the skillet, nestling them among the peaches and jalapenos. Spoon glaze over the chicken and cook for an additional 1-2 minutes, allowing the chicken to warm through and absorb the peach glaze flavors.
  7. Serve: Plate the chicken thighs topped with the glazed peach and jalapeno mixture. Serve warm as a savory and sweet main course.

Notes

  • You can substitute chicken breasts but adjust cooking time as they cook faster.
  • If you prefer less heat, remove jalapeno seeds before slicing.
  • For a gluten-free option, use gluten-free soy sauce.
  • Serve with rice or a fresh green salad for a complete meal.
  • Ensure chicken reaches an internal temp of 165°F for food safety.

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