Ingredients
Scale
Peaches
- 2 yellow peaches, pitted, sliced
Peach Glaze
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- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeno pepper, thinly sliced
Instructions
Peach Glaze
- To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.
Chicken
-
- Pat chicken dry.
- In a small bowl, combine salt, black pepper, and chili powder.
- Apply the seasoning mixture to the chicken.
- To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
- To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
- Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.
- Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.
- Serve warm.