Jalapeño Peach Chicken
Golden seared chicken glazed with juicy peaches, jalapeño heat, and a bright splash of lime. Sweet, spicy, and tangy in one skillet, this weeknight wonder delivers a sticky, glossy sauce that clings to every tender bite.
Ingredients
- Boneless Skinless Chicken Thighs: 2 pounds, trimmed
- Kosher Salt: 1.25 teaspoons
- Black Pepper: 0.75 teaspoon, freshly ground
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon
- Olive Oil: 1 tablespoon
- Fresh Peaches: 3 medium, about 1 pound, peeled if desired and sliced
- Jalapeños: 1 to 2, finely chopped
- Garlic Cloves: 3, minced
- Low Sodium Chicken Stock: 1/2 cup
- Peach Preserves or Jam: 1/2 cup
- Honey: 1 tablespoon
- Apple Cider Vinegar: 1 tablespoon
- Fresh Lime Juice: 2 tablespoons, plus more to taste
- Cornstarch: 1 teaspoon mixed with 2 teaspoons water, optional
- Fresh Cilantro or Basil: 1/4 cup, chopped
Instructions
- Preheat Your Equipment: Set a large skillet over medium high heat for 2 minutes until hot. Start any sides like rice so they finish with the chicken.
- Combine Ingredients: Season chicken with salt, pepper, garlic powder, and paprika. In a bowl, whisk chicken stock, peach preserves, honey, apple cider vinegar, and lime juice until smooth.
- Prepare Your Cooking Vessel: Add olive oil to the hot skillet. Sear chicken 3 to 4 minutes per side until deeply golden, then transfer to a plate.
- Assemble the Dish: Reduce heat to medium. Add peaches, jalapeños, and garlic. Sauté 2 to 3 minutes until fragrant. Pour in the stock preserve mixture, scraping up browned bits, then return chicken and any juices to the pan.
- Cook to Perfection: Simmer 6 to 8 minutes, turning once, until chicken reaches 165°F and the sauce reduces to a shiny glaze. If thin, stir in cornstarch slurry and simmer 30 to 60 seconds until it coats a spoon.
- Finishing Touches: Adjust seasoning with a pinch of salt or extra lime. Stir in cilantro or basil for freshness.
- Serve and Enjoy: Spoon glaze over chicken and serve with rice, couscous, or grilled corn. Enjoy the sweet heat and bright citrus finish.
Notes
- Pat dry for better sear: Dry chicken browns faster and stays juicier.
- Control the heat: Remove jalapeño seeds for mild or keep some for more kick.
- Slice peaches thick: Thicker wedges keep their shape in the sauce.
- Reheat gently: Warm leftovers with a splash of stock to loosen the glaze.
Find it online: https://tastyze.com/jalapeno-peach-chicken/