Embark on a culinary journey with our Jalapeno Peach Chicken, a divine symphony of succulent chicken thighs seasoned to perfection and pan-fried to golden perfection. The pièce de résistance lies in the lavish coating of a peach glaze infused with the bold essence of jalapeno peppers and the juiciest, freshest peaches. Brace yourself for an explosion of flavors as each mouthful delivers a harmonious blend of sweet, tangy, and spicy notes, ensuring a dining experience to remember!
Ingredients & Substitutions
Peach Preserves: Serving as the marinade base, peach preserves offer concentrated peach flavor, natural sweetness, and contribute to the overall fruity essence. In the absence of peach preserves, suitable substitutes include peach jam or jelly.
Peaches: Opt for fresh peaches for the best consistency. In a pinch, frozen or canned peaches can be used. For the equivalent of fresh peaches in this recipe, use 1 can (drained) of canned peach slices or 2 cups of frozen peach slices (no need to thaw).
Apple Cider Vinegar: Adding a tangy and slightly acidic dimension to the marinade, apple cider vinegar balances the sweetness and enriches the overall flavor profile.
Chicken: For optimal flavor, boneless, skinless chicken thighs take center stage. Season with salt, pepper, and chili powder. Chicken breasts are a delectable alternative, but be mindful of adjusting the cooking time to ensure the chicken reaches an internal temperature of 165°F (73.9°C).
Jalapeno Peppers: These peppers bring the heat to the recipe. For a milder version, remove the seeds and membrane. Opt for older peppers or those with white marks for maximum spiciness.
Is Jalapeno Peach Chicken Spicy?
Indeed, Jalapeno Peach Chicken boasts a spicy kick, particularly when indulging in the jalapeno-infused portions. To dial down the heat, omit the jalapeno altogether. Alternatively, if you crave an extra kick, feel free to add more jalapeno peppers (the recipe includes one).
How To Store Jalapeno Peach Chicken
After the chicken has cooled to room temperature, store it in an airtight container. It remains fresh for 3-4 days in the refrigerator.
Ingredients
Peaches
- 2 yellow peaches, pitted, sliced
Peach Glaze
- 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 (907.18 g) 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
Peach Glaze
- To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.
Chicken
- Pat chicken dry.
- In a small bowl, combine salt, black pepper, and chili powder.
- Apply the seasoning mixture to the chicken.
- In a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F (73.9°C). Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
- To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
- Pour peach glaze into the skillet with the peaches and jalapenos. Stir to ensure every jalapeno and peach is evenly coated in the peach glaze.
- Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.
- Serve warm.
