Jalapeño Peach Chicken Thighs (Print Version)
Tender chicken with peaches and spicy jalapeños, finished in a vibrant sweet and savory glaze.
# Ingredients:
→ Peach Jalapeño Blend
01 -
2 teaspoons Dijon mustard
02 -
1 teaspoon apple cider vinegar
03 -
1 teaspoon Worcestershire sauce
04 -
2 tablespoons olive oil
05 -
1/2 cup peach or apricot preserves
06 -
2 jalapeños, sliced into rings
07 -
2 large yellow peaches, thinly sliced
→ Chicken
08 -
1 teaspoon garlic powder
09 -
1 teaspoon black pepper
10 -
1 teaspoon sea salt
11 -
2 pounds boneless, skinless chicken thighs
# Steps:
01 -
Pat the chicken thighs dry using paper towels. Evenly season both sides with garlic powder, black pepper, and sea salt.
02 -
Slice peaches into thin pieces and cut jalapeños into rings. Combine them in a medium bowl.
03 -
To the peach and jalapeño mixture, add peach or apricot preserves, Dijon mustard, olive oil, apple cider vinegar, and Worcestershire sauce. Stir well to blend.
04 -
Heat a large skillet over medium-high. Add olive oil, then arrange the chicken thighs in a single layer. Cook undisturbed for 5 minutes until the first side is well browned.
05 -
Flip the chicken thighs and continue cooking for 4 minutes until golden on the second side.
06 -
With the chicken in the skillet, pour the sweet and spicy mixture overtop. Let the sauce bubble for 3 minutes to meld flavors.
07 -
Gently toss chicken and sauce for 2 additional minutes so each piece is thoroughly coated and heated through. Garnish with fresh parsley if desired and serve immediately.
# Notes:
01 -
Opt for ripe peaches to achieve maximum natural sweetness. Handle jalapeños with gloves if sensitive to spice.