Why Make This Recipe
Jalapeño Peach Chicken is a delicious blend of sweet and spicy flavors. The juicy peaches add a nice sweetness, while the jalapeños bring heat to the dish. This recipe is perfect for any night of the week and is sure to please family and friends. It is simple to prepare, and you can serve it with various sides, making it a versatile choice for your dinner table.
How to Make Jalapeño Peach Chicken
Ingredients:
- 2 yellow peaches, pitted and sliced
- ½ cup peach preserves
- 1 tbsp extra virgin olive oil
- 1 tsp soy sauce
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp garlic, minced
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ⅛ tsp red pepper flakes
- 2 lbs boneless, skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp chili powder
- 2 tbsp extra virgin olive oil
- 1 medium jalapeño, thinly sliced
Directions:
Prepare the Peach Glaze
In a medium mixing bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until fully combined. Set aside.Season the Chicken
Pat the chicken thighs dry with paper towels to remove excess moisture. In a small bowl, mix together salt, black pepper, and chili powder. Rub the seasoning mixture evenly over both sides of the chicken.Sear the Chicken
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs and cook for 5 minutes on one side. Flip the chicken over, reduce heat to medium-low, and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and tent with foil to keep warm.Cook the Jalapeños & Peaches
In the same skillet, raise the heat back to medium and add the sliced jalapeños. Sauté for 3 minutes. Add the sliced peaches and cook for another 3 minutes, stirring occasionally, until softened.Glaze & Finish the Chicken
Pour the peach glaze into the skillet with the peaches and jalapeños. Stir well to coat everything in the glaze. Return the chicken to the skillet, spoon the glaze over the top, and let it cook for 1-2 minutes until everything is heated through.Serve & Enjoy!
Remove from heat and serve warm. Enjoy over rice, mashed potatoes, or with roasted vegetables!
How to Serve Jalapeño Peach Chicken
Serve this dish warm over a bed of fluffy rice or creamy mashed potatoes. It also pairs well with roasted vegetables or a fresh salad. Feel free to garnish with fresh herbs for an extra touch.
How to Store Jalapeño Peach Chicken
To store leftover Jalapeño Peach Chicken, let it cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to three days. You can also freeze it for up to two months. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make Jalapeño Peach Chicken
- Use ripe peaches for the best flavor.
- Adjust the jalapeño amount based on your heat preference.
- Let the chicken marinate in the spice mixture for a few hours for enhanced flavor.
- You can use chicken breasts instead of thighs if you prefer.
Variation
Add other fruits like pineapple or mango for a tropical twist! You can also add more spices or herbs to customize the flavor according to your taste.
FAQs
Q: Can I use frozen peaches for this recipe?
A: Yes, you can use frozen peaches; just thaw them before cooking.
Q: How can I make this recipe healthier?
A: You can use skinless chicken breasts and reduce the amount of preserves for a lighter dish.
Q: Can I cook this recipe on the grill?
A: Absolutely! Marinate the chicken and then grill it, adding the glaze and sautéed peaches and jalapeños towards the end of cooking.
Jalapeño Peach Chicken
Ingredients
Peach Glaze
- ½ cup peach preserves For sweetness
- 1 tbsp extra virgin olive oil For the glaze
- 1 tsp soy sauce For umami flavor
- 1 tsp apple cider vinegar For acidity
- 1 tsp Dijon mustard For a touch of tanginess
- ½ tsp garlic, minced For flavor
- ½ tsp kosher salt For seasoning
- ⅛ tsp black pepper For seasoning
- ⅛ tsp red pepper flakes For heat
Chicken Preparation
- 2 lbs boneless, skinless chicken thighs Main protein
- 1 tsp kosher salt For seasoning
- ½ tsp black pepper For seasoning
- ½ tsp chili powder For flavor
- 2 tbsp extra virgin olive oil For cooking
- 1 medium jalapeño, thinly sliced For heat
- 2 yellow peaches pitted and sliced For sweetness
Instructions
Prepare the Peach Glaze
- In a medium mixing bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until fully combined. Set aside.
Season the Chicken
- Pat the chicken thighs dry with paper towels to remove excess moisture.
- In a small bowl, mix together salt, black pepper, and chili powder. Rub the seasoning mixture evenly over both sides of the chicken.
Sear the Chicken
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Add the chicken thighs and cook for 5 minutes on one side.
- Flip the chicken over, reduce heat to medium-low, and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C).
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
Cook the Jalapeños & Peaches
- In the same skillet, raise the heat back to medium and add the sliced jalapeños.
- Sauté for 3 minutes, then add the sliced peaches and cook for another 3 minutes, stirring occasionally, until softened.
Glaze & Finish the Chicken
- Pour the peach glaze into the skillet with the peaches and jalapeños. Stir well to coat everything in the glaze.
- Return the chicken to the skillet, spoon the glaze over the top, and let it cook for 1-2 minutes until everything is heated through.
Serve & Enjoy!
- Remove from heat and serve warm over rice, mashed potatoes, or with roasted vegetables.