Jalapeño Peach Chicken (Print Version)
# Ingredients:
→ Peaches
01 -
2 yellow peaches, pitted, sliced
→ Peach Glaze
02 -
120 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 minced garlic
08 -
½ teaspoon kosher salt
09 -
⅛ teaspoon black pepper
10 -
⅛ teaspoon red pepper flakes
→ Chicken
11 -
900 g boneless, skinless chicken thighs
12 -
1 teaspoon kosher salt
13 -
½ teaspoon black pepper
14 -
½ teaspoon chili powder
15 -
2 tablespoons extra virgin olive oil
16 -
1 medium jalapeño pepper, thinly sliced
# Instructions:
01 -
Combine all glaze ingredients in a medium bowl and mix until thoroughly incorporated. Set aside.
02 -
Pat chicken thighs dry with paper towels. In a small bowl, combine salt, black pepper, and chili powder. Evenly apply this seasoning mixture to both sides of the chicken.
03 -
Heat olive oil in a large nonstick skillet over medium heat. Once hot, add chicken thighs (working in batches if necessary). Cook for 5 minutes, then flip, reduce heat to medium-low, and cook an additional 5 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil to keep warm.
04 -
Return the skillet to medium heat and add jalapeño slices. Cook for 3 minutes until slightly softened. Add peach slices and continue cooking for 3 minutes more until peaches have softened.
05 -
Pour peach glaze into the skillet with the peaches and jalapeños. Stir to ensure all components are evenly coated in the glaze.
06 -
Return chicken to the skillet. Spoon glaze over the chicken and cook for 1-2 minutes until chicken is heated through. Serve warm.
# Notes:
01 -
For a milder version, remove seeds from jalapeño before slicing.
02 -
Fresh peaches can be substituted with frozen peaches when out of season.