Jalapeno Peach Chicken Glaze (Print)
Chicken thighs paired with peach glaze, fresh peaches, and jalapeno for a sweet heat combination.
# What You'll Need:
→ Peaches
01 -
2 yellow peaches, pitted, 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
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⅛ teaspoon black pepper
10 -
⅛ teaspoon red pepper flakes
→ Chicken
11 -
2 pounds boneless, skinless chicken thighs
12 -
1 teaspoon kosher salt
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½ teaspoon black pepper
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½ teaspoon chili powder
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2 tablespoons extra virgin olive oil
16 -
1 medium jalapeno pepper, thinly sliced
# How to Make It:
01 -
To a medium bowl, add peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Mix until incorporated and set aside.
02 -
Pat chicken thighs dry. In a small bowl, combine kosher salt, black pepper, and chili powder. Apply the seasoning mixture evenly to the chicken thighs.
03 -
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs (working in batches if necessary). Cook for 5 minutes, flip over, reduce heat to medium-low, and cook for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F. Remove chicken from the skillet and transfer to a plate. Tent to keep warm.
04 -
Using the same skillet, raise the heat back to medium and add the sliced jalapeno peppers. Cook for 3 minutes. Add the peach slices to the skillet and cook for an additional 3 minutes, or until the peaches are softened.
05 -
Pour the prepared peach glaze into the skillet with the peaches and jalapenos. Stir to coat evenly. Add the cooked chicken back to the skillet and spoon glaze over the top. Cook for 1-2 minutes or until the chicken is heated through. Serve warm.