Jalapeño Peach Chicken 

Jalapeño Peach Chicken is a delightful fusion of sweet and spicy flavors. Tender chicken thighs are pan seared and then smothered in a luscious peach glaze infused with the heat of fresh jalapeños. This dish offers a perfect balance of sweetness from ripe peaches and a kick from the peppers, making it a standout choice for dinner.

Full Recipe:

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

Directions

1. Prepare the Peach Glaze:

   • In a medium bowl, combine the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes.

   • Mix until all ingredients are well incorporated. Set aside.

2. Season the Chicken:

   • Pat the chicken thighs dry with paper towels.

   • In a small bowl, mix together the kosher salt, black pepper, and chili powder.

   • Rub this seasoning mixture evenly over both sides of the chicken thighs.

3. Cook the Chicken:

   • Heat the olive oil in a large nonstick skillet over medium heat.

   • Once the oil is hot, add the seasoned chicken thighs.

   • Cook the chicken for about 5 minutes on the first side until golden brown.

   • Flip the chicken over, reduce the heat to medium-low, and cook for an additional 5 minutes, or until the internal temperature reaches 165°F (74°C).

   • Remove the chicken from the skillet and set aside, tented with foil to keep warm.

4. Prepare the Peach and Jalapeño Mixture:

   • In the same skillet, increase the heat back to medium.

   • Add the sliced jalapeño peppers and sauté for about 3 minutes.

   • Add the sliced peaches to the skillet and cook for an additional 3 minutes, or until the peaches have softened.

5. Combine and Serve:

   • Pour the prepared peach glaze into the skillet with the peaches and jalapeños.

   • Stir to ensure that the peaches and jalapeños are evenly coated with the glaze.

   • Return the cooked chicken thighs to the skillet.

   • Spoon the glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is heated through.

   • Serve the chicken warm, garnished with additional fresh herbs if desired.

 Nutritional Information (per serving)

• Calories: Approximately 412 kcal

• Protein: ~35g

• Total Fat: ~25g

• Saturated Fat: ~4g

• Cholesterol: ~120mg

• Sodium: ~600mg

• Carbohydrates: ~15g

• Dietary Fiber: ~2g

• Sugars: ~12g

• Vitamin A: ~8% DV

• Vitamin C: ~10% DV

• Calcium: ~2% DV

• Iron: ~8% DV