Jalapeno Peach Chicken Thighs (Print Version)
# Ingredients:
→ Peaches
01 -
2 ripe yellow peaches, sliced and pitted
→ Peach Glaze
02 -
160 g of peach jam
03 -
1 tablespoon of extra virgin olive oil
04 -
1 teaspoon of soy sauce
05 -
1 teaspoon of apple cider vinegar
06 -
1 teaspoon of Dijon mustard
07 -
0.5 teaspoon minced garlic
08 -
0.125 teaspoon red pepper flakes
09 -
0.125 teaspoon black pepper
10 -
0.5 teaspoon kosher salt
→ Chicken
11 -
900 g chicken thighs, boneless and skinless
12 -
1 teaspoon kosher salt
13 -
0.5 teaspoon chili powder
14 -
0.5 teaspoon black pepper
15 -
2 tablespoons extra virgin olive oil
16 -
1 fresh jalapeno, thin rounds
# Instructions:
01 -
Stir peach jam, olive oil, soy sauce, cider vinegar, mustard, garlic, salt, black pepper, and pepper flakes in a bowl till everything comes together. Leave it aside for now.
02 -
Grab a small bowl and combine chili powder, salt, and pepper. Sprinkle the blend all over chicken. Pat it in so it sticks.
03 -
Pour oil into a big nonstick skillet and heat it over medium. Lay chicken in once the pan's warm. Sear for 5 minutes. Flip thighs, then turn heat down and cook for another five. When the thermometer shows 74°C inside, move chicken out and tent it to keep juicy.
04 -
Crank heat up to medium. Toss jalapeno into the skillet. Sauté for about three minutes. Pop in the peach slices and let them go till soft, about three more minutes.
05 -
Dump the glaze mixture right in with the jalapenos and peaches. Give things a gentle stir so the sauce coats everything well.
06 -
Nestle chicken thighs back into the skillet, making sure they're snug with the fruit. Spoon glaze on top. Let it all bubble for another minute or two, just to get the chicken hot and covered in glaze.
07 -
Dish up right away while hot. Each plate should have a good scoop of sweet peaches and zesty jalapeno on top.
# Notes:
01 -
Let the chicken sit after browning to lock in moisture. Add or skip jalapeno if you like more or less heat.