Seared Chicken Peach Jalapeño

This sweet spicy chicken dish brings together juicy seared thighs and a vibrant glaze made from peaches and jalapeños. It’s a perfect blend of sweet and heat that livens up any summer meal and feels special without being complicated.

Ingredients

• Chicken thighs: without skin or bones, about two pounds, provide juicy and tender meat that cooks quickly
• Kosher salt: is best here to season evenly and bring out the chicken’s natural flavor
• Ground black pepper and chili powder: add warmth and hint of spice, picking fresh spices will boost flavor
• Olive oil: for cooking adds a mild richness and helps crisp the chicken beautifully
• Peach jam: forms the sweet base of the sauce, choose a good quality jam or homemade for freshness
• Soy sauce: contributes saltiness and depth, look for gluten-free if necessary
• Apple cider vinegar: adds a subtle tang that balances sweetness
• Dijon-style mustard: offers a gentle sharpness and complexity
• Garlic: finely chopped brings aromatic flavor that blends well in the glaze
• Kosher salt and crushed chili flakes: season the sauce to taste, adjust chili flakes to control heat
• Fresh peaches: sliced after removing pits add juicy fruitiness when cooked just right
• Fresh jalapeño: thinly sliced gives the perfect level of spice and texture, deseed to reduce heat

Step-by-Step Instructions

Spoon the Sauce Together:

Combine peach jam, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and chili flakes in a bowl. Stir well until completely smooth. Set aside for flavors to meld while prepping chicken.

Season the Chicken:

Pat the chicken thighs dry thoroughly with paper towels. Mix salt, chili powder, and black pepper in a small dish then sprinkle evenly on both sides of chicken to build a flavorful crust.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat. Place chicken thighs skinless side down and cook for five minutes without moving to get a nice sear. Flip the chicken, lower heat a bit and cook another five minutes or until the internal temperature reaches 165 degrees Fahrenheit guaranteeing juicy, safe-to-eat meat.

Rest the Chicken:

Transfer the chicken to a plate and loosely cover with foil to keep warm while you prepare the fruit and pepper topping.

Sauté the Peaches and Jalapeño:

Return the skillet to medium heat and add jalapeño slices first. Cook them for three minutes so the spice softens and flavors release. Add peach slices and cook another three minutes to let the peaches soften and develop a sweet aroma.

Glaze and Warm:

Pour the prepared peach sauce into the skillet and stir gently to coat the peaches and jalapeños fully in the glaze.

Finish and Serve:

Nestle the chicken back into the skillet and spoon the peach jalapeño topping over each piece. Let everything heat together for a couple of minutes so the sauce thickens slightly and the flavors meld. Serve hot for a sweet and spicy delight.

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Peaches are my favorite here because their natural sweetness perfectly tones down the jalapeño’s heat. I remember the first time I made this for a summer cookout and how the peach aroma filled the backyard making everyone curious and eager to try it.

Storage Tips

Cool leftovers completely before placing them in an airtight container. Store in the refrigerator up to three days. Reheat gently on the stove or microwave to preserve peach texture and sauce consistency without drying the chicken.

Ingredient Substitutions

If fresh peaches are unavailable, canned peaches in juice can work but reduce added sugar in the jam for balance. For less spice, swap jalapeño for a milder pepper like poblano or omit seeds and membranes. Soy sauce may be replaced with tamari or coconut aminos for a gluten-free option.

Serving Suggestions

Serve alongside a light green salad or grilled vegetables to balance the sweetness and spice with freshness. Rice or quinoa also pairs well soaking up the peach glaze for a comforting meal. Cornbread or crusty bread can help scoop up every bit of the flavorful sauce.

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Cultural Context

This dish draws inspiration from Southern American flavors where bold spices and fruit glazes often meet. Using peaches links it to seasonal summer cooking celebrated in the South with its love of fresh, bright flavors balanced with smoky heat.

Frequently Asked Questions

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs are ideal as they stay juicy and absorb the glaze well during cooking.

→ How can I reduce the heat from the jalapeños?

Removing the seeds and membranes inside the jalapeños before slicing will lessen the spiciness without losing flavor.

→ Can I use fresh peaches instead of peach jam?

Fresh peaches can be a good substitute but may require extra cooking time to soften and develop sweetness.

→ What’s the best way to ensure chicken is cooked through?

Use a meat thermometer and cook until the thickest part of the chicken reaches 165°F (74°C) for safe consumption.

→ How should leftovers be stored and reheated?

Store any leftovers in an airtight container in the refrigerator for up to 3 days and gently reheat in a skillet to preserve texture.

→ What sides pair well with this dish?

Light salads, steamed vegetables, or simple grains complement the sweet and spicy flavors without overwhelming them.