Description
Sweet and spicy chicken thighs glazed with peach preserves and fresh jalapenos. Perfect balance of fruity sweetness and heat.
Ingredients
For the Peach Glaze:
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- ½ cup peach preserves
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- 1 tablespoon extra virgin olive oil
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- 1 teaspoon soy sauce
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- 1 teaspoon apple cider vinegar
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- 1 teaspoon Dijon mustard
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- ½ teaspoon garlic, minced
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- ½ teaspoon kosher salt
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- ⅛ teaspoon black pepper
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- ⅛ teaspoon red pepper flakes
For the Chicken:
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- 2 pounds boneless, skinless chicken thighs
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- 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
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- 1 medium jalapeno pepper, thinly sliced
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- 2 yellow peaches, pitted and sliced
Instructions
Combine the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes in a medium bowl. Whisk everything together until it’s smooth and well combined, then set it aside while you cook the chicken.
Pat your chicken thighs completely dry with paper towels, which helps them brown beautifully instead of steaming. Mix together the salt, black pepper, and chili powder in a small bowl, then sprinkle this seasoning mixture evenly over both sides of each piece of chicken.
Heat the olive oil in your large nonstick skillet over medium heat until it shimmers and flows easily. Add the seasoned chicken thighs in a single layer, working in batches if your skillet isn’t big enough to fit them all without crowding. Cook for 5 minutes without moving them, letting a golden crust form on the bottom.
Flip the chicken over, reduce the heat to medium-low, and cook for another 5 minutes until the chicken reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and tent it with aluminum foil to keep it warm.
Raise the heat back up to medium and add the sliced jalapeno peppers to the same skillet. Cook them for about 3 minutes, stirring occasionally, until they start to soften and develop some golden spots.
Add the sliced fresh peaches to the skillet with the jalapenos and cook for another 3 minutes, stirring gently, until the peaches have softened but still hold their shape.
Pour that beautiful peach glaze into the skillet with the jalapenos and peaches. Stir everything together, making sure every piece of fruit and pepper gets coated in that sticky-sweet sauce. Let it bubble for about a minute to thicken slightly.
Return the chicken thighs to the skillet, nestling them into the peaches and glaze. Spoon some of the glaze over the top of each piece of chicken and cook for 1 to 2 minutes just to heat everything through and let those flavors meld together.
Serve immediately while everything is hot and the glaze is nice and sticky.
Notes
Remove jalapeno seeds for less heat. Can use chicken breasts but adjust cooking time. Fresh peaches are best, but frozen or canned work in a pinch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American