Jalapeño Peach Chicken
The perfect harmony of sweet and spicy is what makes Jalapeño Peach Chicken an unforgettable dish. Combining juicy peaches with the heat of jalapeños, this recipe offers a culinary experience that tantalizes the taste buds. Whether you’re preparing a weeknight dinner or a special gathering, this dish is sure to impress.
Why Make This Recipe
Making Jalapeño Peach Chicken not only introduces a delightful flavor explosion into your kitchen but also showcases seasonal fruits and vibrant ingredients. The sweet peaches complement the savory chicken and spicy jalapeños, creating a unique flavor profile that is both refreshing and satisfying. This recipe is also versatile—perfect for grilling or baking, making it suitable for any cooking style or occasion.
How to Make Jalapeño Peach Chicken
Ingredients
- 2 yellow peaches, pitted and sliced
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced
Directions
Peach Glaze
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In a mixing bowl, combine peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until well blended.
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Set aside half of the mixture for later use.
Chicken
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Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
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In a separate bowl, season the chicken thighs with kosher salt, black pepper, and chili powder. Toss to coat evenly.
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Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. Add chicken thighs and sear for about 5 minutes on each side until golden brown.
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Transfer the seared chicken to a baking dish or grill.
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Pour the reserved peach glaze over the chicken thighs evenly and top with sliced jalapeños.
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Bake in the oven for 25-30 minutes or grill until the chicken reaches an internal temperature of 165°F (75°C).
How to Serve Jalapeño Peach Chicken
Serve this dish warm, garnished with additional sliced jalapeños or fresh herbs like cilantro or parsley. It pairs beautifully with a side of rice, quinoa, or a simple green salad, enhancing the overall dining experience.
How to Store Jalapeño Peach Chicken
Let any leftover chicken cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, consider freezing the chicken, which can last up to 3 months in the freezer.
Tips to Make Jalapeño Peach Chicken
- Adjust the level of heat by varying the amount of jalapeño used or removing the seeds.
- If peaches are out of season, consider using canned peaches for a similar flavor.
- Marinate the chicken in the glaze for a few hours or overnight to infuse more flavor.
Variation
For a lighter option, substitute the chicken thighs with boneless, skinless chicken breasts. You can also try adding other fruits like mangoes or pineapples for a different twist on sweetness.
FAQs
Can I use frozen peaches for this recipe?
Yes, frozen peaches can be used, but make sure to thaw them before adding to the recipe to ensure even cooking.
Is it possible to make Jalapeño Peach Chicken in a slow cooker?
Absolutely! Simply place the seasoned chicken in your slow cooker, cover it with the peach glaze mixture, and cook on low for 4-6 hours or until the chicken is fully cooked.
What side dishes complement Jalapeño Peach Chicken?
Pair this dish with fluffy rice, grilled vegetables, or a crisp salad to balance out the sweet and spicy flavors.
Jalapeño Peach Chicken
Ingredients
For the Peach Glaze
- ½ cup peach preserves For the glaze
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For the Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt For seasoning
- ½ teaspoon black pepper For seasoning
- ½ teaspoon chili powder For seasoning
- 2 tablespoons extra virgin olive oil For searing
- 1 medium jalapeño pepper, thinly sliced For topping
- 2 yellow peaches, pitted and sliced For garnish and additional flavor
Instructions
Prepare the Peach Glaze
- In a mixing bowl, combine peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir until well blended.
- Set aside half of the mixture for later use.
Prepare the Chicken
- Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat.
- In a separate bowl, season the chicken thighs with kosher salt, black pepper, and chili powder. Toss to coat evenly.
- Heat 2 tablespoons of extra virgin olive oil in a skillet over medium-high heat. Add chicken thighs and sear for about 5 minutes on each side until golden brown.
- Transfer the seared chicken to a baking dish or grill.
- Pour the reserved peach glaze over the chicken thighs evenly and top with sliced jalapeños.
- Bake in the oven for 25-30 minutes or grill until the chicken reaches an internal temperature of 165°F (75°C).
