This Jalapeno Peach Chicken is a vibrant blend of flavors, combining the sweetness of peaches with the kick of jalapeno peppers. It's a dish that’s sure to impress with its unique sweet and spicy profile, perfect for any dinner occasion.
INGREDIENTS
- Peaches: 2 yellow peaches, pitted and sliced for a fresh and fruity element.
- Peach Preserves: ½ cup to add a sweet glaze that balances the spice.
- Extra Virgin Olive Oil: 1 tablespoon for the glaze and additional 2 tablespoons for cooking.
- Soy Sauce: 1 teaspoon to add a savory depth to the glaze.
- Apple Cider Vinegar: 1 teaspoon for a hint of tanginess.
- Dijon Mustard: 1 teaspoon to enhance the glaze with a subtle kick.
- Garlic: ½ teaspoon minced to bring out rich flavor.
- Kosher Salt: ½ teaspoon for the glaze, plus 1 teaspoon for seasoning the chicken.
- Black Pepper: ⅛ teaspoon for the glaze, plus ½ teaspoon for seasoning the chicken.
- Red Pepper Flakes: ⅛ teaspoon for extra spice (optional).
- Chicken Thighs: 2 pounds of boneless, skinless thighs for a tender and juicy base.
- Chili Powder: ½ teaspoon to add a smoky heat to the chicken.
- Jalapeno Pepper: 1 medium, thinly sliced for a spicy twist.
INSTRUCTIONS
- Step 1:
- In a medium bowl, prepare the peach glaze by combining peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until well mixed and set aside.
- Step 2:
- Pat the chicken thighs dry. In a small bowl, mix the salt, black pepper, and chili powder, then apply the seasoning evenly to the chicken thighs.
- Step 3:
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken thighs. Depending on the skillet size, you may need to cook in batches. Cook the chicken for about 5 minutes on one side, then flip, reduce heat to medium-low, and cook for another 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and place on a plate; cover to keep warm.
- Step 4:
- In the same skillet, increase the heat back to medium. Add the sliced jalapeno peppers and cook for 3 minutes, until slightly softened. Then, add the sliced peaches to the skillet with the jalapenos, cooking for another 3 minutes, or until the peaches are softened.
- Step 5:
- Pour the prepared peach glaze into the skillet, stirring to ensure the peaches and jalapenos are evenly coated in the glaze.
- Step 6:
- Return the chicken thighs to the skillet, spooning some of the glaze over the chicken. Cook for 1-2 more minutes, allowing the flavors to meld together. Serve the dish warm, garnished with additional peach slices or jalapenos if desired.
Serving and Storage Tips
- Serve the Jalapeno Peach Chicken over a bed of rice to absorb the sweet and spicy glaze.
- Pair with roasted vegetables or a fresh green salad for a balanced meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to preserve the flavor and tenderness of the chicken.
Helpful Notes
- For a milder dish, reduce or omit the red pepper flakes and jalapenos.
- If peaches are out of season, canned peaches (in juice, not syrup) can be a suitable substitute.
- This recipe works well with boneless chicken breasts if preferred; just adjust the cooking time accordingly.
Tips from Well-Known Chefs
- Use fresh, ripe peaches for the best flavor, as they provide a natural sweetness that complements the jalapenos.
- Adding a splash of white wine to the skillet after cooking the jalapenos and peaches can enhance the overall flavor of the glaze.
WHY YOU'LL LOVE THIS RECIPE
- Combines sweet and spicy flavors for a deliciously unique dish.
- Quick and easy to prepare, perfect for weeknight dinners.
- A great way to enjoy seasonal peaches in a savory meal.
VARIATIONS
- Mango Option: Substitute peaches with mango slices for a tropical twist.
- Spicy BBQ: Add a tablespoon of BBQ sauce to the glaze for a smoky flavor.
- Vegetarian Option: Substitute the chicken with tofu or cauliflower steaks, cooking as directed for a plant-based version.