Description
This Jalapeno Peach Chicken recipe combines the sweet and spicy flavors of peaches and jalapenos with tender chicken thighs, creating a delicious and unique dish that is perfect for a summer barbecue.
Ingredients
Units
Scale
Peaches
- 2 yellow peaches, pitted, sliced
Peach Glaze
- 1/2 cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper, thinly sliced
Instructions
- Prepare the Peach Glaze: In a small saucepan, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Cook over medium heat until well combined.
- Cook the Chicken: Season chicken thighs with salt, pepper, and chili powder. In a skillet, heat olive oil over medium-high heat. Add chicken and jalapeno slices, cooking until chicken is browned on both sides.
- Glaze the Chicken: Pour the prepared peach glaze over the chicken in the skillet. Cook for a few more minutes until the chicken is cooked through and the glaze has thickened.
- Serve: Serve the Jalapeno Peach Chicken hot, garnished with additional jalapeno slices if desired.
Notes
- You can adjust the spiciness of the dish by adding more or fewer jalapeno slices.
- Feel free to grill the chicken instead of cooking it on the stovetop for a smokier flavor.
Nutrition
- Serving Size: 1 thigh with glaze
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg