Description
Spicy-sweet jalapeno peach chicken brings Southern charm to your dinner table, blending fruity heat with succulent poultry. Culinary magic happens when tangy peaches meet fiery peppers, creating a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 chicken thighs, boneless, skinless
- 2 peaches, yellow, pitted, sliced
- 1 jalapeno pepper, medium, thinly sliced
- 1/2 cup (160 g) peach preserves
Seasoning Ingredients:
- 1 teaspoon kosher salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon garlic, minced
Liquid and Oil Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Craft the glaze by combining sliced yellow peaches, peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a medium bowl. Whisk thoroughly until ingredients meld into a cohesive mixture. Set aside for later use.
- Thoroughly pat chicken thighs dry using paper towels to ensure optimal seasoning adherence. Create a spice blend of kosher salt, black pepper, and chili powder. Massage the spice mixture comprehensively over each chicken thigh, covering every surface.
- Preheat a large nonstick skillet to medium heat. Add olive oil and wait until it shimmers. Carefully place seasoned chicken thighs into the skillet, potentially working in batches. Sear for approximately 5 minutes until a golden-brown crust develops.
- Reduce heat to medium-low and flip chicken thighs. Continue cooking for an additional 5 minutes or until internal temperature reaches 165°F. Transfer cooked chicken to a plate and loosely tent with foil to maintain warmth.
- Elevate skillet heat to medium and introduce sliced jalapeno peppers. Saute for 3 minutes, stirring frequently to ensure even heating and slight softening.
- Incorporate sliced peaches into the skillet with jalapenos. Cook for 3 more minutes, allowing peaches to release natural juices while maintaining structural integrity.
- Pour reserved peach glaze into the skillet, stirring to coat peaches and jalapenos evenly. Simmer briefly to concentrate flavors and slightly thicken the sauce.
- Reintroduce chicken thighs to the skillet, nestling them among peaches and jalapenos. Generously spoon glaze over chicken, ensuring complete flavor coverage. Heat for 1-2 minutes to warm through.
- Plate the jalapeno peach chicken immediately, accompanied by rice or a crisp salad. Serve warm and enjoy the harmonious blend of sweet and spicy flavors.
Notes
- Adjust the spice level by removing jalapeno seeds for a milder dish or adding more red pepper flakes for extra heat.
- Swap chicken thighs with chicken breasts, but reduce cooking time to prevent drying out and ensure meat stays juicy.
- For a low-carb option, serve over cauliflower rice or roasted vegetables instead of traditional rice.
- Marinate chicken in glaze for 30 minutes before cooking to intensify flavor penetration and create more tender meat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 432
- Sugar: 20 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg