Effortless Jalapeño Peach Chicken (Print Version)
# Ingredients:
→ Peach Jalapeño Mix
01 -
2 teaspoons Dijon mustard
02 -
1 teaspoon apple cider vinegar
03 -
1 teaspoon Worcestershire sauce
04 -
2 tablespoons olive oil
05 -
1/2 cup peach or apricot preserves
06 -
2 jalapeños, cut into rings
07 -
2 big yellow peaches, cut up
→ Chicken
08 -
1 teaspoon garlic powder
09 -
1 teaspoon black pepper
10 -
1 teaspoon sea salt
11 -
2 lbs boneless skinless chicken thighs
# Instructions:
01 -
Dry the chicken with paper towels. Sprinkle the garlic powder, black pepper, and salt on both sides.
02 -
Cut up peaches into thin pieces and slice the jalapeños into circles. Toss them together in a medium-sized bowl.
03 -
To the bowl with peaches and jalapeños, toss in the preserves, mustard, olive oil, apple cider vinegar, and Worcestershire. Give everything a good stir so it’s all combined.
04 -
Warm up a big skillet on medium-high. Pour in some olive oil, then lay down the chicken and let it get a nice brown color on the first side for five minutes—don’t move it yet.
05 -
Turn the chicken over and keep cooking for another four minutes until the other side gets golden too.
06 -
With the chicken still in the pan, pour your sweet and spicy mixture over everything. Let it hang out and bubble for three minutes so the flavors come together.
07 -
Gently stir chicken and sauce for a couple more minutes until every piece is covered and warmed through. Throw on some parsley if you’re feeling fancy, then eat while it’s hot.
# Notes:
01 -
Using extra juicy peaches amps things up. Like it milder or hotter? Change the amount of jalapeño—it’s totally up to you.