Sweet and Spicy Jalapeno Peach Chicken with Glaze (Print version)

Juicy skillet chicken thighs coated in a glossy peach jalapeno glaze with fresh peaches, soy, Dijon, garlic, and a little chili heat.

# Ingredients:

For the chicken

01 - 2 lb (900 g) boneless, skinless chicken thighs
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon chili powder
05 - 2 tablespoons extra virgin olive oil, divided

For the peach jalapeno glaze

06 - 1/2 cup (160 g) peach preserves
07 - 1 tablespoon extra virgin olive oil
08 - 1 tablespoon soy sauce
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 2 cloves garlic, minced
12 - 1/4 teaspoon kosher salt
13 - 1/8 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes, or to taste

For the peaches and jalapeno

15 - 2 medium yellow peaches, pitted and sliced
16 - 1 medium jalapeno pepper, thinly sliced, seeds removed for less heat

# Instructions:

01 - In a medium bowl, stir together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until smooth.
02 - Pat the chicken thighs dry with paper towels. Season both sides with kosher salt, black pepper, and chili powder.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for about 5 minutes per side, until golden and the thickest part reaches 165 F. Transfer to a plate.
04 - Add the remaining 1 tablespoon olive oil if the skillet looks dry. Add the jalapeno and cook for 2-3 minutes, then add the sliced peaches and cook for 2-3 minutes more until slightly softened.
05 - Pour the prepared glaze into the skillet and stir to coat the peaches and jalapeno. Simmer for 1-2 minutes, until glossy and lightly thickened.
06 - Return the chicken to the skillet and spoon the glaze over each piece. Cook for 1-2 minutes, just until warmed through and coated. Serve hot with extra glaze from the pan.

# Good to know:

01 - Best served hot while the glaze is glossy.
02 - Use an instant-read thermometer to check that chicken reaches 165 F.
03 - Remove jalapeno seeds for a gentler heat level.

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