Description
Perfect for a quick weeknight dinner, a meal-prep option, or an elegant dish for entertaining, this recipe is easy to make and bursting with bold flavors. Serve it over rice, mashed potatoes, or alongside grilled vegetables for a meal that’s guaranteed to impress!
Ingredients
For the Peach Glaze:
- ½ cup peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- 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
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced
- 2 yellow peaches, pitted and sliced
Instructions
- Prepare the Peach Glaze:
- In a medium bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix until well incorporated. Set aside.
- Season the Chicken:
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix together kosher salt, black pepper, and chili powder.
- Evenly sprinkle the seasoning mixture over both sides of the chicken thighs.
- Cook the Chicken:
- Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat.
- Once the oil is hot, add the seasoned chicken thighs to the skillet. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
- Cook the chicken for about 5 minutes on one side.
- Flip the chicken over, reduce the heat to medium-low, and continue cooking for an additional 5 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken from the skillet and transfer it to a plate. Tent with aluminum foil to keep warm.
- Sauté Jalapeños and Peaches:
- In the same skillet, increase the heat back to medium.
- Add the sliced jalapeño peppers and cook for about 3 minutes until they begin to soften.
- Add the peach slices to the skillet with the jalapeños. Cook for an additional 3 minutes, or until the peaches have softened.
- Combine and Glaze:
- Pour the prepared peach glaze into the skillet with the peaches and jalapeños. Stir to ensure all pieces are evenly coated.
- Return the cooked chicken thighs to the skillet, nestling them among the peaches and jalapeños.
- Spoon some of the glaze over the chicken to coat.
- Allow everything to simmer together for a few minutes to meld the flavors.
- Serve:
- Transfer the chicken to serving plates, spooning the peach and jalapeño mixture over the top.
- Serve hot, optionally garnished with fresh herbs like cilantro or parsley.
Notes
- Adjusting Spice Level: Remove jalapeño seeds for a milder dish or add extra red pepper flakes for more heat.
- Best Peaches to Use: Ripe but firm peaches work best; canned or frozen peaches can be used if fresh are unavailable.
- Storage & Reheating: Store leftovers in the fridge for up to 4 days. Reheat in a skillet over low heat for the best texture.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce to make this dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American