Sweet Spicy Peach Chicken

This tangy and zesty jalapeño peach chicken hits all the right notes with fruity sweetness from ripe peaches paired with a mild heat kick from jalapeños. The shiny sauce turns basic chicken thighs into a standout meal that's both down-to-earth and fancy feeling at once.

I came up with this dish during a summer when our local market was bursting with super fragrant peaches. My kids were getting bored with peach desserts, and this savory twist became such a hit that we now count down the days till peach season rolls around again.

Ingredients

• Boneless skinless chicken thighs: Form the juicy foundation that stays moist and fork-tender throughout cooking
• Fresh yellow peaches: Add natural sugar and slight tanginess that works wonders with the meat
• Peach preserves: Boost the fruit flavor while creating a sticky rich sauce
• Jalapeño peppers: Provide a fresh spicy kick that cuts through sweetness without going overboard
• Soy sauce: Adds that savory depth that makes the sauce more interesting
• Apple cider vinegar: Gives the tartness needed against the sweet elements
• Dijon mustard: Works double duty as flavor booster and sauce thickener
• Chili powder: In the meat rub partners with the jalapeño heat

Step-by-Step Instructions

Prepare the Peach Glaze:

Mix up peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes in a bowl. Stir until it's all smooth and blended. You want a sauce that's thick enough to stick to the chicken and peaches but not too runny.

Season the Chicken:

Wipe chicken thighs totally dry using paper towels so they'll brown nicely. Mix kosher salt, black pepper, and chili powder in a small dish, then rub this mix all over both sides of the chicken. Just lightly press it in. This gives you that first flavor layer before the sauce goes on.

Sear the Chicken:

Warm olive oil in a big non-stick pan over medium heat until it shimmers. Put the seasoned chicken in one layer, making sure not to pack them too close. Let them cook without moving for 5 minutes to get a nice golden crust. Flip each piece carefully, turn heat down a bit, and cook another 5 minutes until they reach 165°F inside. Move chicken to a plate and cover loosely with foil to stay warm, leaving all those tasty bits in the pan.

Cook the Jalapeños and Peaches:

Put the same pan back on medium heat, then toss in the sliced jalapeños with the leftover oil and chicken flavors. Cook for 3 minutes until they start to get soft. Add the peach slices and cook 3 minutes more. The peaches should get tender but not mushy. The hot pan will also bring out their sweetness.

Create the Glazed Sauce:

Add your peach glaze into the pan with the softened peaches and peppers. Stir everything together so all the fruit and peppers get coated. Let it bubble gently for about a minute, which helps the sauce thicken up and brings all the flavors together.

Finish the Dish:

Put the chicken thighs back in the pan, tucking them into the glazed peach mix. Spoon the thick, glossy sauce over each chicken piece. Let everything warm up together for 1-2 minutes until the chicken is hot and completely coated in sauce. This last step makes sure you get all those flavors in every bite.

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The peach preserves are really the hidden gem in this dish. I learned this trick from my grandma who always had a jar of her homemade peach preserves ready to go. She showed me that good preserves hold all the goodness of perfectly ripe fruit, so they're great for making quick sauces that taste like they've been cooking all day.

Juicy Peaches Make All The Difference

Getting this dish right really comes down to picking good peaches. Go for ones that give a little when you press them gently but aren't soft and mushy. They should smell really good even before you cut them open. If your peaches are still hard, put them in a paper bag for a day or two at room temp to ripen faster. When peaches aren't in season, you can use thawed frozen peach slices that you've patted dry.

Make-Ahead Options

This jalapeño peach chicken works great for planning ahead. You can mix up the glaze up to 3 days early and keep it in the fridge in a sealed container. You can also season the chicken a day ahead and keep it covered in the fridge. When you're short on time, having these parts ready means dinner can be on the table in about 15 minutes. The finished meal stays good for 3-4 days in a sealed container in the fridge.

Serving Suggestions

The bold flavors in this chicken go great with simple sides that won't fight with its sweet-spicy profile. Serve it over fluffy white rice or cauliflower rice to soak up all that yummy sauce. To make it a full meal, add a simple green veggie like steamed broccoli or a fresh green salad with a light dressing. The dish also tastes amazing with creamy polenta or a chunk of crusty bread for mopping up every bit of sauce.

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This fast and tasty chicken dish will likely become your go-to summer meal that makes the best use of in-season peaches while giving everyone at your table that perfect mix of sweet and heat.

Frequently Asked Questions

→ Can I switch thighs for breasts?

Sure, chicken breasts work too! Just be cautious of drying them out since they cook faster. Keep an eye on the internal temp; 165°F is the goal. If they’re thick, a quick pounding evens them out and ensures even cooking.

→ How much heat does this dish pack?

It’s got some kick, but nothing too intense, thanks to one jalapeño and a pinch of red pepper flakes. If you prefer mild, skip the seeds or swap with bell pepper. Want more spice? Add in serrano peppers or extra flakes.

→ Can I use frozen or canned peaches?

Totally! Drain canned peaches before using, or defrost and dry frozen ones so they don’t add unwanted liquid to the skillet. Both options taste great!

→ What’s a good alternative for peach preserves?

Apricot preserves are a fantastic stand-in. You could also go for peach jam, orange marmalade, or honey with a splash of orange juice for a fun twist.

→ What sides go well with this?

Pair it with rice, couscous, or roasted veggies to soak up that sauce. Steamed greens, a fresh salad, or even smashed potatoes work beautifully. Crusty bread's another solid choice.

→ Could I prepare this in advance?

For sure, it tastes even better reheated. Store it in the fridge for up to three days. When reheating, add a splash of broth or water in a skillet to keep it juicy and fresh tasting.