Jalapeno Peach Chicken Thighs

Jalapeno Peach Chicken is that weeknight dish I turn to when I want something bold and a little unexpected. Juicy chicken thighs simmer in a glossy peach glaze with slices of fresh peach and jalapeno bringing a bit of heat and tons of character to every bite. It is tangy sweet spicy and completely satisfying on a bed of rice or all on its own.

When I served this at a summer get-together everyone went back for seconds and even my picky eater kept sneaking forkfuls straight from the pan. This dish is now a regular in our warm weather rotation.

Ingredients

• Yellow peaches: Apricots work in a pinch but ripe yellow peaches bring best flavor Choose slightly soft fruit for juiciness
• Peach preserves: Use a high-quality preserve for a concentrated peach kick Check for minimal added sugar
• Extra virgin olive oil: Adds a silky mouthfeel and helps brown the chicken Look for cold pressed oil with a greenish tint
• Soy sauce: Brings an umami undertone Choose low sodium for more control
• Apple cider vinegar: Adds acidity to balance the sweetness Pick cloudy vinegar for more complexity
• Dijon mustard: Provides a tangy sharp bite Authentic Dijon gives the richest flavor
• Garlic minced: Always choose fresh over jarred for a bright aromatic punch
• Kosher salt: Essential for seasoning both chicken and glaze I use diamond crystal for most consistent measure
• Black pepper and red pepper flakes: Turn up the heat and depth Fresh cracked is best
• Boneless skinless chicken thighs: Juicier than breast meat Choose pieces with uniform thickness for even cooking
• Chili powder: Adds earthy warmth Use a spice with a bright red color for freshness
• Jalapeno pepper: Pick one with firm glossy skin and no soft spots Slice thin for even spice distribution

Step-by-Step Instructions

Prepare the Peach Glaze:

Combine peach preserves extra virgin olive oil soy sauce apple cider vinegar Dijon mustard minced garlic kosher salt black pepper and red pepper flakes in a medium bowl Whisk until completely smooth and set aside

Season the Chicken:

Pat chicken thighs very dry with paper towels In a small bowl mix kosher salt black pepper and chili powder Rub the seasoning generously over all sides of the chicken Press lightly so the spices stick well

Brown the Chicken:

Heat extra virgin olive oil in a large nonstick skillet over medium heat When the oil shimmers add chicken thighs smooth side down Cook for 5 minutes undisturbed to develop deep golden crust Flip each thigh reduce heat to medium low and cook an additional 5 minutes or until juices run clear and a thermometer reaches 165 degrees Remove chicken to a plate cover loosely to keep warm

Sauté the Jalapenos and Peaches:

In the same skillet raise heat back up to medium Add sliced jalapeno and let sizzle for 3 minutes stirring occasionally Add sliced peaches and cook 3 more minutes allowing them to soften and caramelize slightly

Glaze Everything:

Pour prepared peach glaze into skilet with peaches and jalapenos Stir to coat and simmer for one minute so flavors meld

Finish Chicken in Glaze:

Return chicken to the pan Spoon hot glaze over each piece turning to coat Let it bubble for 1 to 2 minutes so the chicken is heated through and the glaze thickens just a bit

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I love how the fresh peaches break down slightly and soak up the heat from the jalapeno making each spoonful complex and punchy My kids love helping arrange the peach slices in the skillet and sneaking a few before they go in the pan which always makes me smile

Storage Tips

Once cool stash any leftovers in an airtight container in the fridge They will keep fresh for three days To reheat gently warm in a covered pan over low heat to keep the chicken from drying out The peach glaze actually gets even more flavorful overnight

Ingredient Substitutions

If you cannot find ripe peaches try nectarines or drained canned peach halves in juice Blot them well to avoid a watery glaze For extra heat swap in serrano peppers or even a diced poblano for a milder twist If you are out of Dijon spicy brown mustard works

Serving Suggestions

Pile the chicken and glaze over steamed jasmine rice to soak up all the juices Grilled corn tossed salad or roasted potatoes all pair nicely For a fun cookout spread serve with pickled onions and fresh herbs like cilantro or basil

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Cultural Context

Fruit with chicken is a southern classic and peaches with chili is common throughout the American south and southwest This recipe blends traditions by bringing a touch of southern barbecue flavor to a weeknight skillet meal The peach preserves recall summer while the peppers echo Tex Mex flair

Recipe FAQs

→ How spicy is this chicken dish?

The heat level is moderate thanks to fresh jalapenos and red pepper flakes. You can adjust the spice by using less jalapeno or omitting the flakes for a milder result.

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute boneless chicken breasts. Adjust the cooking time to prevent drying out and ensure the internal temperature reaches 165°F.

→ What pairs well with jalapeno peach chicken?

This dish goes well with rice, quinoa, or a crisp green salad. Roasted vegetables and cornbread also make excellent sides.

→ Can I use canned peaches if fresh are unavailable?

You can substitute canned or frozen peaches, but drain and pat them dry first to prevent excess moisture in the pan.

→ How do I get the glaze to thicken?

Allow the glaze to simmer for a couple of minutes after adding it to the pan. The natural sugars in the preserves will help create a syrupy consistency.