The Twitchin Kitchen

*this recipe calls for chicken thighs, but we don't care much for dark meat poultry so I made mine with boneless breasts*

Jalapeno Peach Chicken

ingredients:

Peaches

2-4 yellow peaches, pitted and sliced

Peach glaze:

• 1/2 cup peach preserves
  
• 1 Tbsp extra virgin olive oil
  
• 1 tsp soy sauce
  
• 1 tsp apple cider vinegar
  
• 1 tsp Dijon mustard
  
• 1/2 tsp minced garlic
  
• 1/2 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp red pepper flakes
  

Chicken:

• 2 pounds boneless, skinless chicken thighs
  
• 1 tsp kosher salt
  
• 1/2 tsp black pepper
  
• 1/2 tsp chili powder
  
• 2 Tbsp olive oil
  
• 1 medium jalapeno pepper thinly sliced
  

Instructions:

Peach Glaze:

In a medium bowl, add the glaze ingredients
mix until all incorporated evenly
Set aside

Chicken:

Wash and pat the chicken dry
in a small bowl, combine salt, pepper and chili powder
apply this mixture to the chicken
In a large, nonstick skillet over medium heat, add the oil. Once hot add the chicken for 5 minutes, turn over and reduce heat to medium low and cook for an additional 5 or until the chicken reaches an internal temperature of 165ºF
Remove from heat and transfer the chicken to a plate. Tent with tin foil to keep warm

Using the same skillet and raising the heat back up to medium, add the jalapeno peppers.
Cook for 3 minutes, then add the peaches.
Cook for an additional 3 minutes or until the peaches have softened.
pour the peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the glaze.

Add the chicken into this skillet and spook the glaze over the top of the chicken and cook for 1-3 minutes.

Serve hot

[attachment=223]