Jalapeno Peach Chicken Thighs (Print Version)
Chicken thighs pan-fried, then coated in peach glaze with jalapenos and slices of fresh yellow peaches.
# Ingredients:
→ Peaches
01 -
2 yellow peaches, pitted and 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, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until fully incorporated and set aside.
02 -
Pat chicken thighs dry. In a small bowl, mix together salt, black pepper, and chili powder. Apply seasoning evenly to the chicken.
03 -
Heat a large nonstick skillet over medium heat and add olive oil. Once hot, add seasoned chicken thighs. Cook for 5 minutes per side, reducing heat to medium-low after flipping, until the chicken reaches an internal temperature of 165°F. Remove chicken from skillet and tent to keep warm.
04 -
In the same skillet, increase heat to medium and add sliced jalapeno peppers. Cook for 3 minutes. Add sliced peaches and continue cooking for another 3 minutes, or until peaches are softened.
05 -
Pour prepared peach glaze into the skillet with the peaches and jalapenos. Stir to coat evenly.
06 -
Return chicken to the skillet and spoon glaze over it. Cook for 1-2 minutes, ensuring chicken is heated through. Serve warm.
# Helpful Notes:
01 -
Use ripe but firm peaches for the best texture and flavor.