Seared Chicken with Peach Glaze (Printer-Friendly)

Tender chicken thighs cooked with a sweet peach and spicy jalapeño glaze, ideal for warm-weather dining.

# The Ingredients You'll Need:

→ Chicken Preparation

01 - 2 lb chicken thighs, skinless and boneless
02 - 1 tsp kosher salt
03 - 1/2 tsp ground black pepper
04 - 1/2 tsp chili powder
05 - 2 tbsp olive oil, for cooking

→ Peachy Sauce

06 - 1/2 cup peach jam
07 - 1 tbsp olive oil
08 - 1 tsp soy sauce
09 - 1 tsp apple cider vinegar
10 - 1 tsp Dijon mustard
11 - 1/2 tsp finely chopped garlic
12 - 1/2 tsp kosher salt
13 - 1/8 tsp ground black pepper
14 - 1/8 tsp crushed chili flakes

→ Fruit & Peppers

15 - 2 ripe yellow peaches, pitted and sliced
16 - 1 jalapeño, thinly sliced

# Step-by-Step Instructions:

01 - Combine peach jam, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and chili flakes in a bowl. Stir until smooth and set aside.
02 - Pat chicken thighs dry with paper towels. In a small bowl, mix kosher salt, chili powder, and black pepper. Evenly season both sides of the chicken with the spice blend.
03 - Heat 2 tbsp olive oil in a large skillet over medium heat. Add chicken and sear for 5 minutes on one side. Flip, reduce heat slightly, and cook another 5 minutes until internal temperature reaches 165°F (74°C).
04 - Transfer chicken to a plate and loosely cover with foil to retain heat while preparing the sauce.
05 - Using the same skillet, raise heat to medium. Add sliced jalapeños and cook for 3 minutes. Then add sliced peaches and cook for an additional 3 minutes until softened and fragrant.
06 - Pour the prepared peach glaze into the skillet. Stir well to coat the peaches and jalapeños evenly with the sauce.
07 - Return the chicken to the skillet and spoon the peach and jalapeño mixture over each piece. Heat together for 2 minutes. Serve warm.

# Extra Tips:

01 - To reduce heat, remove seeds from jalapeños before slicing. Opt for ripe peaches in summer for optimal sweetness. Store leftovers refrigerated for up to 3 days and reheat gently.

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