Jalapeño Peach Chicken Thighs (Print Version)
# Ingredients:
→ Peach and Jalapeño Sauce
01 -
2 large yellow peaches, sliced
02 -
2 jalapeños, sliced into rounds
03 -
1/2 cup peach preserves or apricot preserves
04 -
2 tablespoons olive oil
05 -
1 teaspoon Worcestershire sauce
06 -
1 teaspoon apple cider vinegar
07 -
2 teaspoons Dijon mustard
→ Chicken
08 -
2 pounds boneless skinless chicken thighs
09 -
1 teaspoon sea salt
10 -
1 teaspoon black pepper
11 -
1 teaspoon garlic powder
# Instructions:
01 -
Thinly slice the peaches and cut the jalapeños into rounds. Combine both in a medium bowl.
02 -
Add the peach preserves, olive oil, Worcestershire sauce, apple cider vinegar, and Dijon mustard to the bowl with peaches and jalapeños. Stir until thoroughly mixed.
03 -
Pat chicken thighs dry with paper towels. Season all sides with sea salt, black pepper, and garlic powder.
04 -
Heat a large skillet (12-inch) over medium-high heat. Add 2 tablespoons olive oil. Place seasoned chicken in the skillet and brown on one side for 5 minutes without moving.
05 -
Flip the chicken and cook for an additional 4 minutes until golden brown.
06 -
Keeping the chicken in the skillet, pour the prepared peach and jalapeño sauce over the chicken. Cook for 3 minutes to allow the flavors to meld.
07 -
Gently stir the sauce and chicken together for 2 minutes until the chicken is thoroughly coated and heated through. Garnish with chopped parsley if desired and serve immediately.
# Notes:
01 -
For extra flavor, use ripe peaches and adjust jalapeño quantity to control heat.