
I love turning chicken thighs into something special with this jalapeno peach combo. Sweet peaches, spicy jalapenos, and a sticky sauce all come together for bright flavor and a little punch. It’s that cozy kind of food that still has a summery vibe—even when it’s freezing outside.
I first whipped this up at the end of summer trying to use up my jalapeno stash from the garden. Since then, I make extra sauce to drizzle over grilled veggies or throw on rice bowls through the whole season.
Essential Ingredients
- Jalapeno pepper: packs in some heat. Go for one that's full, shiny, and green if you can.
- Chili powder: gives your meal warmth and deep color. Smell it—if it’s still strong, it’s good to use.
- Boneless chicken thighs: juicy and quick to cook. Choose ones that aren't too thick in spots for even cooking.
- Black pepper & red pepper flakes: for extra kick. I love the bold taste of coarsely ground black pepper here.
- Kosher salt: ties the sweet and spicy together. Taste near the end and add more if needed.
- Garlic: amps everything up. Freshly chopped is always best.
- Dijon mustard: adds depth and a nice little bite. Crack open a new jar for max flavor.
- Apple cider vinegar: adds tang. If you can, use a raw, unfiltered one for a subtle sweet edge.
- Soy sauce: brings in savory taste. Low-sodium works if you’re watching your salt.
- Extra virgin olive oil: for richness, so use a fresh bottle for great taste.
- Peach preserves: thickens the sauce and adds more jammy peach goodness. Pick one where peaches are first on the list.
- Yellow peaches: add juicy, sweet pops and balance the heat. Go for slightly soft and fragrant ones if you can.
Simple Steps
- Serve It Up:
- Move everything to a platter or just scoop right from the pan. Pour extra sauce on top and dig in warm—try it with fluffy rice or charred corn on the side.
- Bring Chicken Back:
- Snuggle the browned thighs back into the peachy skillet. Spoon peach, jalapeno, and more glaze over each piece. Let it heat through for another minute or two until bubbling hot.
- Mix and Glaze:
- Pour the glaze over everything in the skillet. Stir gently to coat the jalapenos and peaches with the sticky sauce. Let flavors come together for just one or two more minutes.
- Sauté Jalapenos and Peaches:
- Turn heat back up to medium. Add sliced jalapenos to the pan first, stir regularly, and let them soften for about three minutes. Next, add the peach slices and cook both together a few more minutes until juicy and soft.
- Brown Your Chicken:
- Get oil hot in a large skillet over medium. When it starts shimmering, lay in the chicken pieces flat-side down. Leave them alone for about five minutes for a deep golden crust. Flip, drop the heat to medium low, and cook five more minutes, or until a thermometer says 165 at the thickest part. Set the cooked chicken aside and keep warm.
- Season the Chicken:
- Pat chicken dry with paper towels so there's no moisture left. In a small bowl, stir together chili powder, salt, and pepper. Rub this all over the chicken for lots of flavor in every bite.
- Whip Up the Glaze:
- In a medium bowl, whisk together peach preserves, olive oil, soy sauce, vinegar, mustard, garlic, salt, and both peppers until it's totally mixed and smooth. Let it sit so the flavors blend.

I love how the glaze gets all caramelized on the chicken, turning it sticky and sweet. In my house, everyone argues over the pieces loaded with jalapenos and peaches—one night my little brother even grabbed a spoon to scrape every last drop from the pan.
Leftover Tips
Leftovers last in the fridge, tightly wrapped, for up to three days. Warm them up gently on the stove to keep the chicken tender. To freeze, let everything cool off and pop in airtight containers for up to two months.
Swap Ideas
If peaches aren't around, try nectarines or plums instead. You can sub chicken breasts for thighs—just watch, they cook quicker and dry out if left too long. For less spice, pull out all the seeds and ribs from the jalapenos, or swap in poblano peppers for a softer taste.

Best Ways to Serve
I love this sweet and spicy chicken with simple goodies like steamed jasmine or basmati rice, grilled summer squash, or buttery corn on the cob. Want a treat? Use the extra peach sauce to dip crusty bread or spoon it on roasted potatoes.
How It Got Here
Mixing fruit with savory is a classic move in Southern kitchens, especially during peach season—a big deal down there. Back in the day, peaches and chiles would ripen at the same time, so you’d see dishes like this popping up for big family meals and get-togethers.
Frequently Asked Questions
- → How spicy is jalapeno peach chicken thighs?
The kick is pretty mild—fresh jalapenos and a touch of chili flakes add some heat, but not a ton. Skip seeds or use less jalapeno to turn down the fire.
- → Can I use other cuts of chicken?
Thighs stay nice and juicy, but breasts or drumsticks work too. Just cook them longer and double-check they reach 165°F inside so they're safe and still moist.
- → What should I serve with this dish?
Spoon it over fluffy rice, quinoa, or roasted potatoes. Toss on some grilled veggies or a bright salad for balance.
- → Can I substitute canned or frozen peaches?
Fresh always tastes best but canned or frozen peaches (well drained!) will do if you’re in a pinch. Just go easy on extra sugar—they can be sweeter.
- → Is this dish meal-prep friendly?
Totally, just stash leftovers in a tight container in the fridge for a few days. Reheat gently so the chicken stays juicy—not dry.