Last summer, while helping at the farmers market, I met a peach farmer who offered me two ripe peaches. I walked home with a bag of sunshine and thought: could spicy jalapeños and sweet peaches really pair well with chicken? Using thighs from my pack-at-home stash, I experimented with a peach glaze and diced jalapeños.
The result surprised me—juicy chicken stitched with sweet fruit and just enough heat to make taste buds dance. When I served it to my husband and two kids, even picky little hands reached back for seconds.
That evening, winding down after gardening in the backyard, we shared a meal that felt fresh, bright, and unexpected. This dish has since become my weeknight hero and a favorite for casual get-togethers, where simple ingredients deliver bold flavors without fuss.
Short Description
Jalapeño Peach Chicken is juicy, pan-seared chicken thighs glazed with sweet peach preserves, tangy vinegar, and spicy jalapeños—bright, bold, and quick to prepare.
Key Ingredients
For the Peach Glaze:
- 160 g peach preserves
- 15 ml extra virgin olive oil
- 5 ml soy sauce
- 5 ml apple cider vinegar
- 5 ml Dijon mustard
- 1 g minced garlic
- 3 g kosher salt
- 0.5 g black pepper
- 0.25 g red pepper flakes
For the Chicken:
- 900 g boneless, skinless chicken thighs
- 5 g kosher salt
- 1 g black pepper
- 1.5 g chili powder
- 30 ml extra virgin olive oil
- 1 medium jalapeño, thinly sliced
- 2 yellow peaches, pitted and sliced
Tools Needed
- Medium mixing bowl
- Nonstick skillet
- Tongs
- Knife and cutting board
- Meat thermometer (recommended)
Cooking Instructions
Step 1: Make the Peach Glaze
Combine peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, pepper, and red pepper flakes in a bowl. Whisk until smooth and set aside.
Step 2: Season the Chicken
Pat chicken thighs dry. Rub with salt, pepper, and chili powder evenly on both sides.
Step 3: Pan‑Cook the Chicken
Heat 30 ml olive oil in a skillet over medium. Add chicken thighs, cook 5 minutes on first side, flip, reduce heat slightly, and cook 5 more minutes or until internal temperature reaches 74 °C. Remove and loosely cover to keep warm.
Step 4: Cook Jalapeños & Peaches
With heat back at medium, sauté sliced jalapeño 3 minutes until just soft. Add peach slices and cook another 3 minutes until tender and slightly caramelized.
Step 5: Glaze & Coat
Pour peach glaze into skillet, stirring to coat jalapeños and peaches evenly.
Step 6: Return Chicken & Finish
Nestle chicken back into glaze and spoon sauce over each piece. Cook 1–2 minutes until chicken is warmed through and coated.
Step 7: Serve
Serve chicken warm, drizzled with extra glaze and slices of peaches and jalapeños on top or alongside.
Why You’ll Love This Recipe
Sweetness meets heat in every bite, unexpected but irresistible
Juicy thighs glazed with sticky-sweet peach sauce
Whole meal comes together in one skillet, easy cleanup
Fresh, light, but full of protein and flavor
Perfect for quick family dinners or fresh fare at dinners with neighbors
Mistakes to Avoid & Solutions
Burning maple glaze: Use medium heat when cooking peaches and peppers to avoid scorching
Dry chicken: Don’t overcook, check with a thermometer for firm, juicy thighs
Mushy peaches: Add peach slices after jalapeño softens so they keep structure
Overwhelm spice: Adjust jalapeño based on heat preference and remove seeds
Too-thick sauce: If glaze seems stiff, stir in a teaspoon of water or apple cider vinegar
Serving & Pairing Suggestions
Serve with jasmine rice or quinoa to soak up the sauce
Add side of sautéed green beans or light salad
Garnish with fresh cilantro for brightness
Lightly drizzle extra glaze on steamed vegetables for flavor harmony
Lovely served buffet style or plated with peach wedges and jalapeño rings
Storage & Reheating Tips
Store chicken and glaze in sealed containers in fridge for up to 3 days
Reheat gently in skillet over low heat, spooning sauce to retain moisture
Avoid microwave for best texture, reheat slowly for juiciness
FAQs
1. Is this dish spicy?
Adjust jalapeño seeds or omit them for milder flavor and reduce red pepper flakes.
2. Can I use frozen peaches?
Yes, thaw and drain before slicing to avoid excess juice.
3. Can chicken breast be substituted?
Yes, reduce cooking time and watch internal temp (74 °C or 165 °F).
4. Is it gluten‑free?
Yes, when using gluten-free soy sauce or tamari.
5. Can I make this ahead?
Prepare glaze and slice fruit early, then cook chicken and combine just before serving.
Tips & Tricks
Use extra‑juicy, ripe peach for more natural sweetness
Trim excess fat from thighs to prevent flare-up in skillet
Add a squeeze of fresh lime before serving for added brightness
Warm plate before plating to help retain heat
Serve with crusty bread or tortillas for dipping into the sauce
Recipe Variations
Spicy Mango Peach Chicken:
Swap peach preserves for mango chutney and add diced fresh mango for extra tropical sweetness.
Peach Salsa Chicken:
Skip glaze, dice peaches, jalapeño, onions and lime into fresh salsa—top seared chicken.
Grill Version:
Marinate chicken thighs in glaze, grill over medium heat about 6 minutes per side, brush with glaze as they finish.
Final Thoughts
That summer evening with farmer’s peaches and garden heat led to one of my favorite dishes yet—bold, fruity, and just a bit spicy. Jalapeño Peach Chicken feels like sunshine and spice on a plate, cozy yet unexpected.
I love how it stretches pantry staples into something lively and family-friendly. Dinners feel elevated without extra effort, and leftovers have earned thumbs-up in lunchboxes. Every time I make this, I’m reminded that simple ingredients can surprise and delight even after a long day.

Juicy Jalapeño Peach Chicken
Ingredients
For the Peach Glaze:
- 160 g peach preserves
- 15 ml extra virgin olive oil
- 5 ml soy sauce
- 5 ml apple cider vinegar
- 5 ml Dijon mustard
- 1 g minced garlic
- 3 g kosher salt
- 0.5 g black pepper
- 0.25 g red pepper flakes
For the Chicken:
- 900 g boneless skinless chicken thighs
- 5 g kosher salt
- 1 g black pepper
- 1.5 g chili powder
- 30 ml extra virgin olive oil
- 1 medium jalapeño thinly sliced
- 2 yellow peaches pitted and sliced
Instructions
- Whisk together preserves, oil, soy sauce, vinegar, mustard, garlic, salt, pepper, and red pepper flakes. Set aside.
- Pat chicken dry. Rub evenly with salt, pepper, and chili powder.
- Heat oil in skillet over medium. Sear chicken 5 minutes per side, until cooked through (74°C). Remove and cover loosely.
- Cook jalapeños for 3 minutes. Add peach slices; sauté 3 more minutes until tender.
- Pour in glaze. Stir to coat peaches and jalapeños.
- Return chicken to pan. Spoon glaze over top. Cook 1–2 minutes more.
- Plate warm with extra glaze, peaches, and jalapeños.