This Peach Honey Jalapeño Chicken is a stunning summertime dish! Fresh, ripe, juicy peaches and mildly spicy jalapeños are tossed in a sweet honey & peach preserve sauce. The result is a restaurant quality dish that you can easily throw together at home after a busy day. This dish is so bright & flavorful, you’ll want to keep it on your menu all summer long.
Servings 4
Course Main Course
Cuisine American
Ingredients
2poundboneless skinless chicken thighs
2teaspoonchili powder
1/2cuppeach preserves
3clovesgarlicminced
1teaspoonapple cider vinegar
1teaspoonsoy sauce
1teaspoonDijon mustard
3-4Tablespoonhoney
Juice of 1/2 lemon
Olive oil
1stick butter
1/2cupchicken broth
3-4peachespeeled, pitted & sliced
1-2jalapeño peppersseeded & sliced
Salt & pepper to taste
Fresh basil to garnish
Method
Season chicken with chili powder, salt & pepper. Set aside.
In a small bowl, whisk together peach preserves, garlic, apple cider vinegar, soy sauce, Dijon mustard, honey, salt, and pepper. Set aside.
Heat a large skillet over medium-high heat. Drizzle pan with olive oil and sauté chicken until browned on both sides. Once the chicken reaches an internal temperature of 165°F, remove to a plate to rest while you make the sauce.
Add butter to the pan. Once melted, add chicken stock to deglaze, scraping up all the yummy browned bits.
Add jalapeños and peaches to the pan, turning to coat. Add the glaze and simmer until it starts to thicken.
Return chicken to the pan and turn to coat. Add basil, if using.
Serve chicken topped with sauce over rice or with your favorite side dish.
Notes
If you're having trouble getting the pit from your peaches, try slicing around the fruit to the pit and then just peeling the sections off!
If you prefer white meat, you can substitute chicken or turkey breast in this recipe.
If you’re not a fan of jalapeños, either leave them out or substitute with a more mild pepper.
