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Juicy Jalapeño Peach Chicken

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.

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.