Introduction

This Jalapeno Peach Chicken recipe offers a delightful balance of sweet and spicy flavors that’s perfect for a weeknight dinner or a casual gathering. Tender chicken thighs are glazed with a peachy sauce and accented with fresh jalapenos for a touch of heat. It’s easy to prepare and sure to impress.

A white skillet filled with six pieces of golden-brown cooked chicken thighs sitting in a thick, shiny orange-brown sauce. Around and on top of the chicken thighs are multiple slices of bright yellow and orange peach wedges, as well as thin, dark green slices of jalapeños. Small bits of chopped green herbs are sprinkled evenly over the chicken and sauce, adding a fresh touch. The texture of the sauce is smooth and glossy, coating the chicken and fruit evenly. The skillet handle is visible at the bottom right, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 jalapeno pepper, thinly sliced

Instructions

Step 1: Prepare the peach glaze by combining peach preserves, 1 tablespoon olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, ½ teaspoon kosher salt, ⅛ teaspoon black pepper, and red pepper flakes in a medium bowl. Mix well and set aside.
Step 2: Pat the chicken thighs dry with paper towels.
Step 3: In a small bowl, mix 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon chili powder to create the seasoning.
Step 4: Rub the seasoning evenly over the chicken thighs.
Step 5: Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. When hot, add the chicken thighs in batches if needed.
Step 6: Cook the chicken for 5 minutes on one side. Flip, reduce heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and tent with foil to keep warm.
Step 7: Increase heat to medium. Add the sliced jalapeno pepper to the skillet and cook for 3 minutes.
Step 8: Add the sliced peaches to the jalapenos and cook for an additional 3 minutes until the peaches soften.
Step 9: Pour the prepared peach glaze into the skillet and stir to coat the peaches and jalapenos evenly.
Step 10: Return the cooked chicken thighs to the skillet. Spoon the glaze over the chicken and cook for 1 to 2 minutes until the chicken is heated through.
Step 11: Serve the chicken warm, spooning additional glaze and fruit over each portion.

Tips & Variations

For less heat, remove the jalapeno seeds before slicing or substitute with a milder pepper like poblano.
Use fresh peaches when in season for the best flavor, or frozen slices if fresh aren’t available.
Try substituting chicken breasts if you prefer leaner meat, but adjust cooking time to avoid drying out.
Add a splash of bourbon or rum to the glaze for a subtle smoky sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the chicken tender and the glaze intact.

How to Serve

The image shows several browned chicken pieces cooked in a glossy, thick sauce. Each chicken piece is topped with slices of yellow peach and green jalapeño, adding bright color contrasts. The sauce pools around the chicken and has a rich amber tone with specks of black pepper and chopped green herbs sprinkled on top. The texture looks juicy and tender with a shiny glaze. The whole dish rests on a white marbled surface, focusing closely on the warm, inviting colors and details of the chicken, peaches, jalapeños, and fresh herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be sure to monitor the cooking time closely as breasts cook faster and can dry out easily. Lower the heat after searing and cook until the internal temperature reaches 165°F.

Is this recipe spicy?

The dish has a mild to moderate heat level from the jalapenos and red pepper flakes, balanced by the sweetness of the peaches. You can adjust the spice by removing jalapeno seeds or reducing the red pepper flakes.