Ingredients
For the Peach Glaze:
½ cup peach preserves (160g)
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 jalapeno pepper, thinly sliced
2 yellow peaches, pitted and sliced
Instructions
Prepare the Peach Glaze: In a medium bowl, mix together the peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, black pepper, and red pepper flakes. Set aside.
Season the Chicken: Pat the chicken thighs dry. In a small bowl, mix together salt, black pepper, and chili powder. Rub this mixture evenly over the chicken.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the chicken and cook for 5 minutes on one side. Flip, reduce heat to medium-low, and cook another 5 minutes or until internal temperature reaches 165°F. Remove chicken from skillet and set aside.
Sauté the Jalapeños and Peaches: Increase the heat to medium. Add jalapeño slices and sauté for 3 minutes. Add the peach slices and cook for another 3 minutes until softened.
Combine and Finish: Pour the prepared peach glaze over the jalapeños and peaches in the skillet. Stir to coat. Return the chicken to the pan and spoon glaze over the chicken. Cook for an additional 1-2 minutes to heat through.
Notes
Marinating: For more intense flavor, marinate the chicken in some of the glaze for at least 1 hour before cooking.
Serving Suggestions: Serve over white rice or with a fresh green salad to balance the dish.
Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main course
- Method: Pan frying
- Cuisine: American
