Jalapeno Peach Chicken Thighs (Print Version)
# Ingredients:
→ Peaches
01 -
2 yellow peaches, pitted then cut into slices
→ Peach Glaze
02 -
160 g peach jam
03 -
1 tbsp extra virgin olive oil
04 -
1 tsp soy sauce
05 -
1 tsp apple cider vinegar
06 -
1 tsp Dijon mustard
07 -
1/2 tsp garlic, chopped up
08 -
1/2 tsp kosher salt
09 -
1/8 tsp black pepper
10 -
1/8 tsp chili flakes
→ Chicken
11 -
900 g boneless skinless chicken thighs
12 -
1 tsp kosher salt
13 -
1/2 tsp black pepper
14 -
1/2 tsp chili powder
15 -
2 tbsp extra virgin olive oil
16 -
1 medium jalapeno, sliced thin
# Instructions:
01 -
Grab a bowl and mix together the peach jam, olive oil, soy sauce, apple cider vinegar, Dijon, chopped garlic, salt, pepper, and chili flakes. Stir it up until everything blends well. Leave it to the side for now.
02 -
Dry off the chicken thighs using some paper towels. In another bowl, toss together salt, pepper, and chili powder. Sprinkle this all over the chicken and rub it in so it's covered.
03 -
Add 2 tbsp of olive oil to a big nonstick skillet and set it over medium heat. Drop in the chicken thighs in one layer when the oil's hot. Cook them five minutes, then flip. Lower the heat and cook another five, or till they're cooked through at 74°C. Move them out to a plate and cover lightly to keep warm.
04 -
Turn the heat up again. Toss in the jalapeno slices and cook for three minutes. Add the peach slices, cooking a few more minutes so the peaches get soft.
05 -
Add your peachy glaze to the pan with the fruit and pepper. Stir to coat everything in the sauce.
06 -
Slide the chicken back in with the peaches and jalapeno. Spoon the glaze over to cover each thigh. Let it warm up together another minute or two.
07 -
Serve it right away while everything's warm, making sure you pile the glazed peaches and jalapeno on top of each serving.
# Notes:
01 -
Letting the chicken sit for a bit after cooking helps keep it juicy. Like it hotter? Add more or less jalapeno, whatever you like.