Jalapeno Peach Chicken!

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, 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

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.