Jalapeno Peach Chicken
30 min6 servings
Pan-seared chicken thighs glazed with spiced peach preserves, fresh peaches, and jalapeños.
| prepPat chicken dry | |||||
| 2 yellow peaches, pitted and sliced | Mix glaze ingredients | Pour glaze, stir to coat | Return chicken, warm 1–2 min | ||
| 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 | |||||
| 900 g boneless, skinless chicken thighs | Season chicken | Sear chicken 350°F / 175°C, 10 min total | Cook jalapeño & peaches, 6 min total | ||
| 1 teaspoon kosher salt | |||||
| 1/2 teaspoon black pepper | |||||
| 1/2 teaspoon chili powder | |||||
| 2 tablespoons extra virgin olive oil | |||||
| 1 medium jalapeño pepper, thinly sliced | |||||
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