Jalapeno Peach Chicken Delight (Print Version)
# Ingredients:
→ Peach Glaze
01 -
½ cup (160 g) peach preserves
02 -
1 tablespoon extra virgin olive oil
03 -
1 teaspoon soy sauce
04 -
1 teaspoon Dijon mustard
05 -
½ teaspoon garlic, minced
06 -
½ teaspoon kosher salt
07 -
⅛ teaspoon black pepper
08 -
⅛ teaspoon red pepper flakes
→ Chicken
09 -
2 pounds boneless, skinless chicken thighs
10 -
1 teaspoon kosher salt
11 -
½ teaspoon black pepper
12 -
½ teaspoon chili powder
13 -
2 tablespoons extra virgin olive oil
14 -
2 yellow peaches, pitted and sliced
15 -
1 medium jalapeno pepper, thinly sliced
# Instructions:
01 -
In a medium bowl, combine peach preserves, olive oil, soy sauce, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes. Mix until fully incorporated. Set aside.
02 -
Pat chicken thighs dry. In a small bowl, mix kosher salt, black pepper, and chili powder. Apply the seasoning mixture evenly over the chicken thighs.
03 -
Heat a large nonstick skillet over medium heat. Add olive oil. Once hot, add chicken thighs in batches if necessary. Cook for 5 minutes, flip the chicken, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F. Remove from heat and transfer the chicken to a plate. Cover with foil to keep warm.
04 -
Raise the skillet heat to medium. Add sliced jalapeno peppers and cook for 3 minutes. Add peach slices to the skillet and cook for an additional 3 minutes until softened.
05 -
Pour the peach glaze into the skillet with the peaches and jalapenos. Stir to coat the fruit and peppers evenly. Return the chicken to the skillet and spoon the glaze over the chicken. Cook for 1-2 minutes until heated through. Serve warm.