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.
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
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.