Jalapeno Peach Chicken Thighs (Printable Version)
Juicy chicken glazed with peach and jalapeno for a sweet, spicy main. #chicken #peach #jalapeno #dinner #glazed
# Ingredients:
→ For the Peach Glaze
01 -
2 yellow peaches, pitted and sliced
02 -
1/2 cup 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 -
1/2 teaspoon minced garlic
08 -
1/2 teaspoon kosher salt
09 -
1/8 teaspoon ground black pepper
10 -
1/8 teaspoon red pepper flakes
→ For the Chicken
11 -
2 pounds boneless, skinless chicken thighs
12 -
1 teaspoon kosher salt
13 -
1/2 teaspoon ground black pepper
14 -
1/2 teaspoon chili powder
15 -
2 tablespoons extra virgin olive oil
16 -
1 medium jalapeno pepper, thinly sliced
# Steps:
01 -
In a medium mixing bowl, blend together peach slices, peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and red pepper flakes until fully incorporated.
02 -
Thoroughly pat the chicken thighs dry using paper towels.
03 -
In a small bowl, mix together 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon chili powder. Evenly coat the chicken thighs with the seasoning blend.
04 -
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. When hot, add chicken thighs in a single layer (cook in batches if necessary). Cook for 5 minutes without moving, then flip the chicken, reduce the heat to medium-low, and continue to cook for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F. Remove chicken from skillet and tent with foil to keep warm.
05 -
Return the skillet to medium heat. Add the sliced jalapeno pepper and sauté for 3 minutes. Add the peach slices to the skillet and cook, stirring frequently, for another 3 minutes until softened.
06 -
Pour the prepared peach glaze into the skillet with the peaches and jalapeno. Stir to coat all ingredients thoroughly.
07 -
Return the seared chicken thighs to the skillet. Spoon the glaze mixture over the chicken and heat for 1 to 2 minutes, ensuring the chicken is heated through and evenly glazed.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. For optimal texture when reheating, add a splash of water or chicken broth and heat gently.