Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too, but since they're leaner, be careful not to overcook them. Reduce the cooking time to about 4 minutes per side, depending on thickness, and make sure they reach an internal temperature of 165°F.

How can I tell if my peaches are ripe enough for this recipe?

The perfect peach for this recipe should yield slightly to gentle pressure but not be mushy. It should have a sweet fragrance and no green undertones in the skin. If your peaches are too firm, leave them on the counter for 1-2 days to ripen.

Is there a way to make this recipe less spicy?

Definitely! The heat primarily comes from the jalapeños. To reduce spiciness, remove the seeds and white membranes before slicing. You can also reduce the amount of jalapeño used or omit the red pepper flakes from the glaze.

Can I make the glaze ahead of time?

Yes! The peach glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before using, as cold glaze may not spread as evenly over the warm ingredients.

Jalapeño Peach Chicken Recipe

Description

This Jalapeno Peach Chicken recipe blends tender, juicy chicken thighs with the sweetness of peaches and peach preserves, balanced by a spicy kick from jalapenos. A unique peach glaze infuses savory, tangy, and sweet flavors, making it a mouthwatering main-course ideal for both weeknight dinners and special occasions.

Ingredients

Units Scale

Peaches

2 yellow peaches, pitted, sliced

Peach Glaze

1/2 cup (160 g) peach preserves
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes

Chicken

2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
2 tablespoons extra virgin olive oil
1 medium jalapeno pepper, thinly sliced

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Instructions

Make the Peach Glaze: In a medium bowl, add the peach preserves, extra virgin olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix well until fully incorporated, then set the glaze aside.
Prep the Chicken: Pat chicken thighs dry with paper towels. In a small bowl, combine kosher salt, black pepper, and chili powder. Rub the seasoning mixture evenly over the chicken thighs.
Cook the Chicken: Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil. Working in batches if necessary, add the seasoned chicken thighs and cook for 5 minutes on one side. Flip the chicken, reduce heat to medium-low, and cook for an additional 5 minutes or until the internal temperature reaches 165°F. Remove chicken from skillet, transfer to a plate, and tent with foil to keep warm.
Sauté Jalapenos and Peaches: Raise the skillet heat back to medium. Add the sliced jalapenos and cook for 3 minutes, stirring occasionally. Add the sliced peaches to the skillet with the jalapenos and cook for another 3 minutes, until the peaches have softened.
Glaze and Assemble: Pour the prepared peach glaze into the skillet with the peaches and jalapenos. Stir to coat all fruit and peppers evenly in the glaze.
Finish the Dish: Return the cooked chicken to the skillet, spooning glaze over each piece. Cook for 1-2 minutes, until the chicken is heated through and coated with the rich, sweet-spicy glaze.
Serve: Serve the Jalapeno Peach Chicken warm, topped with extra peaches and jalapenos if desired.

Notes

Use ripe, but firm peaches for the best texture.
For extra heat, leave jalapeno seeds in; for milder flavor, remove them before slicing.
Can substitute chicken breasts for thighs, but adjust cook time as needed.
This dish pairs well with rice, quinoa, or a fresh green salad.
The peach glaze can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 325
Sugar: 13g
Sodium: 690mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 31g
Cholesterol: 130mg