Sweet and Spicy Mains (Print Version)
# Ingredients:
01 -
2 yellow peaches, pitted and sliced.
02 -
½ 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 -
½ teaspoon garlic, minced.
08 -
½ teaspoon kosher salt.
09 -
⅛ teaspoon black pepper.
10 -
⅛ teaspoon red pepper flakes.
11 -
2 pounds boneless, skinless chicken thighs.
12 -
1 teaspoon kosher salt.
13 -
½ teaspoon black pepper.
14 -
½ teaspoon chili powder.
15 -
2 tablespoons extra virgin olive oil.
16 -
1 medium jalapeno pepper, thinly sliced.
# Instructions:
01 -
To make the peach glaze, mix the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes in a medium bowl. Set aside.
02 -
Pat chicken dry. Combine salt, black pepper, and chili powder, then apply the seasoning mixture to the chicken.
03 -
Heat oil in a large nonstick skillet over medium heat. Add chicken thighs and cook for 5 minutes. Flip 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. Remove from heat and transfer the chicken to a plate. Tent to keep warm.
04 -
To the same skillet over medium heat, add the jalapeno peppers and cook for 3 minutes. Add the peaches and cook for another 3 minutes, or until softened.
05 -
Pour the peach glaze into the skillet with the peaches and jalapenos, stirring to coat evenly.
06 -
Return the chicken to the skillet, spooning glaze over the top. Cook for 1-2 minutes, until hot. Serve warm.
# Notes:
01 -
This Jalapeno Peach Chicken is a sweet and spicy dish that pairs well with rice or a fresh salad.