Ingredients:
Peaches:
2 yellow peaches, pitted, sliced
Peach Glaze:
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 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
Directions:
Peach Glaze: In a medium bowl, mix all the glaze ingredients until incorporated. Set aside.
Chicken: Pat the chicken dry. In a small bowl, combine the salt, black pepper, and chili powder. Rub this seasoning mixture
onto the chicken. In a large nonstick skillet over medium heat, heat the olive oil. Once hot, add the chicken thighs and cook
for 5 minutes on each side, reducing the heat to medium-low after flipping, until the internal temperature reaches 165°F.
Remove from heat, transfer to a plate, and tent to keep warm. In the same skillet, increase the heat to medium, add jalapeno
slices, and cook for 3 minutes. Add the sliced peaches and cook for another 3 minutes until softened. Pour in the prepared
peach glaze, stirring to coat the peaches and jalapenos evenly. Return the chicken to the skillet, spoon the glaze over the
chicken, and cook for 1-2 minutes until the chicken is thoroughly heated.
Prep Time: 15 minutes | Cooking Time: 16 minutes | Total Time: 31 minutes | Kcal: 412 kcal | Servings: 6