Jalapeño Peach Chicken
A delightful fusion of sweet and spicy flavors, Jalapeño Peach Chicken features succulent chicken thighs glazed with a mixture of peaches, peach preserves, and zesty jalapeño.
Ingredients
Peach Glaze
- 2 pieces yellow peaches, pitted and sliced Use ripe peaches for the best flavor.
- ½ cup peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce Ensure gluten-free if needed.
- 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 Adjust spiciness to taste.
Chicken Preparation
- 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 Adjust amount based on spice preference.
Instructions
Peach Glaze
- In a medium bowl, combine the sliced peaches, peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes.
- Use a fork to mash the mixture slightly, blending the flavors together. Set aside.
Chicken Cooking
- Preheat your grill or skillet over medium-high heat.
- Season the boneless chicken thighs with kosher salt, black pepper, and chili powder.
- Drizzle olive oil over the chicken to keep it moist during cooking.
- Cook the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
- In the last few minutes of cooking, brush the prepared peach glaze over the chicken, adding the thinly sliced jalapeño on top.
- Allow the flavors to meld for a minute or two before removing the chicken from the heat.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Marinating chicken in the glaze for several hours enhances flavor.