Description
A delightful blend of succulent chicken thighs glazed with sweet peaches and zesty jalapeños, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 2 yellow peaches, pitted and sliced
- 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
- 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
Instructions
- In a medium bowl, combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Mix well and set aside.
- Pat dry the chicken thighs and season evenly with salt, black pepper, and chili powder.
- Heat a large nonstick skillet over medium heat, add 2 tablespoons of olive oil, and sear the chicken thighs for 5 minutes until golden. Flip, reduce heat to medium-low, and cook an additional 5 minutes or until fully cooked (internal temperature of 165°F). Remove from heat.
- In the same skillet, increase heat to medium and sauté the jalapeño for 3 minutes. Add peaches and cook for another 3 minutes.
- Pour the peach glaze into the skillet, coat the jalapeños and peaches, then return chicken to the skillet and spoon the glaze over. Cook for an additional 1-2 minutes until heated through.
- Serve warm and enjoy.
Notes
For a lighter option, use skinless chicken breasts and sugar-free peach preserves. This dish is also naturally dairy-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg