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.