Jalapeno Peach Chicken (Printable Format)

Pan-fried chicken thighs glazed with a sweet peach sauce and spicy jalapenos. The perfect balance of heat and sweetness in every bite.

# What You'll Gather:

01 - 2 yellow peaches, pitted and sliced.
02 - 1/2 cup peach preserves (160g).
03 - 1 tablespoon olive oil for glaze.
04 - 1 teaspoon soy sauce.
05 - 1 teaspoon apple cider vinegar.
06 - 1 teaspoon Dijon mustard.
07 - 1/2 teaspoon minced garlic.
08 - 1/2 teaspoon kosher salt for glaze.
09 - 1/8 teaspoon black pepper for glaze.
10 - 1/8 teaspoon red pepper flakes.
11 - 2 pounds boneless skinless chicken thighs.
12 - 1 teaspoon kosher salt for chicken.
13 - 1/2 teaspoon black pepper for chicken.
14 - 1/2 teaspoon chili powder.
15 - 2 tablespoons olive oil for cooking.
16 - 1 medium jalapeno pepper, thinly sliced.

# Step-by-Step Instructions:

01 - Mix peach preserves, oil, soy sauce, vinegar, mustard, garlic, salt, peppers in bowl.
02 - Pat chicken dry. Season with salt, pepper, and chili powder.
03 - Cook in oil 5 minutes per side until 165°F internal temperature. Remove and tent.
04 - Cook jalapenos 3 minutes, add peaches and cook 3 more minutes until soft.
05 - Add glaze to pan, coat vegetables. Return chicken, spoon glaze over, heat 1-2 minutes.

# Important Tips:

01 - May need to cook chicken in batches.
02 - Can adjust spice level.
03 - Serve warm.

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