Jalapeno Peach Chicken (Print Version)
# Ingredients:
01 -
2 yellow peaches, pitted and sliced.
02 -
½ cup peach preserves.
03 -
3 tablespoons extra virgin olive oil, divided.
04 -
1 teaspoon soy sauce.
05 -
1 teaspoon apple cider vinegar.
06 -
1 teaspoon Dijon mustard.
07 -
½ teaspoon minced garlic.
08 -
1½ teaspoons kosher salt, divided.
09 -
⅝ teaspoon black pepper, divided.
10 -
⅛ teaspoon red pepper flakes.
11 -
2 pounds boneless skinless chicken thighs.
12 -
½ teaspoon chili powder.
13 -
1 medium jalapeno pepper, thinly sliced.
# Instructions:
01 -
Mix peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, pepper, and red pepper flakes in a bowl.
02 -
Pat chicken dry. Mix salt, pepper, and chili powder, then season chicken evenly.
03 -
Heat oil in large skillet over medium heat. Cook chicken 5 minutes per side until internal temperature reaches 165°F. Remove and tent with foil.
04 -
In same skillet over medium heat, cook jalapenos 3 minutes. Add peaches and cook 3 more minutes until soft.
05 -
Add peach glaze to skillet with vegetables. Return chicken to pan and spoon glaze over top. Cook 1-2 minutes until hot.
# Notes:
01 -
May need to cook chicken in batches depending on skillet size.
02 -
Adjust jalapeno amount for desired spice level.
03 -
Fresh peaches work best but can use canned if needed.