Jalapeño Peach Chicken (Print version)

Bone-in chicken thighs glazed with peach preserves and fresh jalapeño, seared and oven-finished in one skillet until lacquered and deeply caramelized.

# Ingredients:

For the chicken

01 - 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g total)
02 - 1 teaspoon garlic powder
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

For the jalapeño peach glaze

06 - 2 tablespoons unsalted butter
07 - 2 fresh jalapeños, seeded and finely minced
08 - 3 cloves garlic, minced
09 - 1 cup (320 g) peach preserves
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon low-sodium soy sauce
12 - 1 teaspoon brown sugar
13 - 1/4 teaspoon red pepper flakes (optional)

# Instructions:

01 - Preheat the oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels, then season all over with garlic powder, salt, and black pepper.
02 - Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the thighs skin-side down and sear without moving for 4 to 5 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the underside for 2 minutes. Remove to a plate.
03 - Lower the heat to medium. Melt the butter in the same skillet, then add the jalapeño and garlic. Cook, stirring, for about 90 seconds until softened. Add the peach preserves, vinegar, soy sauce, and brown sugar. Stir and simmer for 4 to 5 minutes until the glaze thickens and coats a spoon.
04 - Return the chicken to the skillet skin-side up. Spoon half the glaze over each piece, coating the top and sides. Transfer the skillet to the oven and bake for 12 minutes.
05 - Pull the pan out and spoon the remaining glaze over each thigh. Return to the oven for another 10 to 15 minutes until the internal temperature reads 165°F (74°C) and the top is glossy with some char at the edges.
06 - Let the chicken rest in the pan for 5 minutes. Spoon any glaze pooled at the bottom of the skillet back over each piece before plating.

# Good to know:

01 - Best served immediately over steamed white rice to soak up the extra glaze.
02 - The glaze can be made up to 3 days ahead and stored covered in the fridge.

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