Jalapeno Peach Chicken Recipe

Introduction

This Jalapeno Peach Chicken combines sweet and spicy flavors in a delightful glaze that perfectly complements tender chicken thighs. It’s a simple yet impressive dish that brings a fresh twist to weeknight dinners or weekend gatherings.

Ingredients

• 2 yellow peaches, pitted and sliced
• ½ cup (160 g) peach preserves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic, minced
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 2 tablespoons extra virgin olive oil
• 1 medium jalapeno pepper, thinly sliced

Instructions

1. Step 1: Prepare the peach glaze by mixing peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a medium bowl until well combined. Set aside.
2. Step 2: Pat the chicken thighs dry with paper towels to ensure a good sear.
3. Step 3: In a small bowl, combine kosher salt, black pepper, and chili powder. Season the chicken thighs evenly with this spice mixture.
4. Step 4: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the chicken thighs in batches if needed. Cook for 5 minutes on one side, then flip and reduce heat to medium-low. Cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and tent with foil to keep warm.
5. Step 5: In the same skillet, increase heat back to medium. Add the sliced jalapeno peppers and cook for 3 minutes to soften and release flavor.
6. Step 6: Add the sliced peaches to the skillet with the jalapenos and cook for an additional 3 minutes, until the peaches soften.
7. Step 7: Pour the peach glaze into the skillet, stirring gently to coat the peaches and jalapenos evenly with the sauce.
8. Step 8: Return the chicken thighs to the skillet, spooning the glaze over the top. Cook for 1 to 2 minutes more until the chicken is heated through and glossy with the glaze.
9. Step 9: Serve the jalapeno peach chicken warm, spooning extra glaze and fruit over each portion.

Tips & Variations

• For less heat, remove the seeds from the jalapeno before slicing or substitute with a milder pepper like poblano.
• Use fresh peaches when in season for the best flavor, or frozen peach slices if fresh aren’t available.
• If you prefer a thicker glaze, simmer the peach preserves mixture separately until it reduces slightly before adding to the skillet.
• Serve the dish over rice or couscous to soak up the delicious sauce.

Storage

Store leftover chicken and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist and preserve the glaze’s flavor. Avoid microwaving if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they cook faster and can dry out more easily. Adjust cooking time accordingly and watch for an internal temperature of 165°F.

What can I substitute for peach preserves?

If you don’t have peach preserves, you can use apricot preserves or a mix of fresh peach puree with a little honey or sugar for sweetness.

Jalapeno Peach Chicken Recipe

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★★★★★

4.5 from 70 reviews

A flavorful and vibrant recipe featuring tender chicken thighs glazed with a sweet and spicy jalapeno peach sauce. The combination of fresh peaches, peach preserves, and jalapeno peppers creates a perfect balance of sweetness and heat, making this dish a delightful option for a memorable weeknight dinner or a special occasion.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Peach Glaze

• 2 yellow peaches, pitted and sliced
• ½ cup (160 g) peach preserves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon garlic, minced
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

Chicken

• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon chili powder
• 2 tablespoons extra virgin olive oil
• 1 medium jalapeno pepper, thinly sliced

Instructions

1. Prepare Peach Glaze: In a medium bowl, combine the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until all ingredients are thoroughly incorporated. Set aside.
2. Season Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix together kosher salt, black pepper, and chili powder. Sprinkle and rub the seasoning mixture evenly over both sides of the chicken thighs.
3. Cook Chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, place the seasoned chicken thighs in the skillet, working in batches if necessary to avoid overcrowding. Cook for 5 minutes on one side, then flip the chicken, reduce heat to medium-low, and continue cooking for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and tent with foil to keep warm.
4. Sauté Peppers and Peaches: Increase heat back to medium and add the sliced jalapeno peppers to the same skillet. Cook for 3 minutes until slightly softened. Add the sliced peaches to the skillet along with the jalapenos and cook for an additional 3 minutes, stirring occasionally, until the peaches soften.
5. Add Peach Glaze: Pour the prepared peach glaze into the skillet with the peaches and jalapenos. Stir well to coat all the fruit and peppers evenly with the sauce.
6. Combine Chicken and Glaze: Return the cooked chicken thighs to the skillet. Spoon the glaze over the chicken pieces to coat them generously. Cook for 1-2 minutes more to heat the chicken through and allow flavors to meld.
7. Serve: Serve the jalapeno peach glazed chicken warm, spooning additional sauce from the skillet onto the plate if desired.

Notes

• If fresh peaches are unavailable, thawed frozen peach slices can be substituted.
• Adjust the amount of jalapeno to control the heat level of the dish.
• This dish pairs wonderfully with steamed rice or roasted vegetables.
• For a lower sodium option, reduce or omit the soy sauce from the glaze.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Jalapeno peach chicken, spicy peach chicken, chicken thighs with peach glaze, sweet and spicy chicken, skillet chicken recipe