Jalapeno Peach Chicken

Ingredients:

Peaches

  • 2 yellow peaches, pitted, sliced

Peach Glaze

  • ½ cup (160 g) peach preserves

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon soy sauce

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon garlic, minced

  • ½ teaspoon kosher salt

  • ⅛ teaspoon black pepper

  • ⅛ teaspoon red pepper flakes

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

Instructions:

Peach Glaze

  • To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.

Chicken

  • Pat chicken dry.

  • In a small bowl, combine salt, black pepper, and chili powder.

  • Apply the seasoning mixture to the chicken.

  • To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.

  • To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.

  • Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.

  • Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.

  • Serve warm.