Last summer, I bumped into the local farmer—an elderly man named Carlos—at the peach stand during Saturday market. He handed me two perfectly ripe yellow peaches with a grin, saying, “Try something spicy and sweet tonight.”
After a day spent clearing overgrown ivy around my cottage, I needed a dish with both brightness and comfort. I remembered Carlos’s tip and whipped up this Jalapeño Peach Chicken. As slices of peach sizzled with jalapeño in the skillet, their fragrant sweetness mingled with the heat, filling the kitchen with a warm aroma that made me smile.
My husband, coming home to that scent, asked what smelled so good. I plated juicy, golden chicken thighs bathed in a glossy peach glaze—sweet, tangy, and just picante enough to feel grown-up. That evening, we ate on the porch, the last of summer breeze on our faces, savoring each bite.
Carlos’s peaches weren’t just fruit—they became the heart of a recipe that I now make when I want a taste of summer warmth with a little kick in every mouthful.
Short Description
Jalapeño Peach Chicken balances sweet peach glaze with subtle heat from jalapeño and chili spice—succulent chicken thighs coated in a glossy, vibrant sauce.
Key Ingredients
Peaches: 2 yellow peaches, pitted and sliced
For the Peach Glaze:
- 160 g peach preserves
- 15 ml extra virgin olive oil
- 5 ml soy sauce
- 5 ml apple cider vinegar
- 5 ml Dijon mustard
- 1 g minced garlic
- 3 g kosher salt
- 0.5 g black pepper
- 0.25 g red pepper flakes
For the Chicken:
- 900 g boneless, skinless chicken thighs
- 5 g kosher salt
- 1 g black pepper
- 1.5 g chili powder
- 30 ml extra virgin olive oil
- 1 medium jalapeño, thinly sliced
Tools Needed
- Large nonstick skillet
- Measuring spoons and kitchen scale
- Sharp knife and cutting board
- Serving platter or plates
Cooking Instructions
Step 1: Make the Peach Glaze
Combine peach preserves, olive oil, soy sauce, vinegar, Dijon, garlic, salt, pepper, and red pepper flakes in a bowl. Stir until smooth. Set aside.
Step 2: Season the Chicken
Pat chicken thighs dry. Mix salt, pepper, and chili powder, then coat thighs evenly.
Step 3: Cook the Chicken
Heat 30 ml olive oil in skillet over medium. Place thighs skin-side down, cook 5 min. Flip, reduce heat to medium‑low, cook another 5 min until internal temperature reaches 74 °C (165 °F). Remove and loosely cover.
Step 4: Sauté Jalapeño and Peaches
Over medium heat, sauté jalapeño slices for 3 min until slightly softened. Add peach slices and cook 3 more minutes until tender.
Step 5: Add the Glaze
Pour glaze into skillet with peaches and jalapeño. Stir gently to coat all pieces.
Step 6: Finish the Chicken
Return chicken to skillet, spooning glaze over thighs. Cook 1–2 more minutes until chicken is heated through and glossy. Serve warm.
Why You’ll Love This Recipe
Flavor Explosion: Sweet peach and tangy glaze meets gentle chili warmth for a balanced bite.
Quick and Easy: One-pan recipe ready in under 30 minutes using pantry staples and fresh fruit.
Colorful & Appealing: Vibrant hues of orange peach, green jalapeño, and glossy chicken make it as beautiful as tasty.
Family-Friendly: Mild heat with the option to up the spice makes it suitable for all ages.
Seasonal Highlight: A delicious way to celebrate fresh peach season at home.
Mistakes to Avoid & Solutions
Dry Chicken:
Solution: Don’t overcook, aim for 74 °C internal temp and remove promptly.
Burnt Jalapeño or Peach:
Solution: Keep heat moderate and stir frequently to prevent sticking.
Glaze Too Thick or Thin:
Solution: If too thick, loosen with a teaspoon of water. If too thin, simmer briefly to reduce.
Undersalted Glaze:
Solution: Taste glaze after mixing, add more salt if it seems flat.
Serving and Pairing Suggestions
Serve on a platter with extra sliced peaches and jalapeños
Pair with rice, quinoa, or roasted vegetables
Garnish with fresh cilantro leaves for freshness
Ideal for summer dinner, casual outdoor meal, or light family supper
Storage and Reheating Tips
Storage: Refrigerate in an airtight container up to 2 days.
Reheating: Rewarm gently in skillet over medium for 3–4 minutes to preserve glaze and chicken moisture.
Freeze: Not recommended, peach texture changes when frozen.
FAQs
1. Can I use frozen peaches?
Yes, thaw and drain them first to avoid excess moisture.
2. What if I prefer less heat?
Remove jalapeño seeds or use half a pepper. Or omit red pepper flakes in glaze.
3. Can this be made ahead?
Yes, prepare glaze and chicken, then sauté peaches and combine just before serving.
4. Is thighs necessary?
Chicken breasts work too, but reduce cooking time and monitor dryness.
5. Can I use apricot preserves instead of peach?
Absolutely, apricot gives a similar fruity sweetness and pairs nicely.
Tips & Tricks
Dry chicken thoroughly for better browning
Use fresh lemon zest to brighten the glaze if desired
Slice peaches evenly so they cook uniformly
Warm glaze before starting for smoother coating
Taste and adjust balance of sweet, salty, and spicy before finishing
Recipe Variations
Honey Peach Jazz-Up
Add 15 ml honey and a teaspoon of fresh ginger to the glaze—adds natural sweetness and warmth.
Spicy Chipotle Peach
Swap chili powder for chipotle chili powder and add a sprinkle of smoked paprika.
Herb-Kissed Version
Add fresh thyme or rosemary into glaze for a fragrant twist.
Peach Salsa Topper
Make a fresh salsa with diced peach, jalapeño, cilantro, and lime juice to spoon over cooked chicken.
Final Thoughts
Returning to that Saturday market after cooking this dish makes me smile—I can practically hear Carlos’s voice calling, “Enjoy!” This Jalapeño Peach Chicken brings a bright, balanced flavor that turns simple pieces of chicken into something memorable.
It’s a reminder that good food doesn’t have to be complicated—and that a conversation at a market stall can inspire something special. I hope it finds its way onto your table and into your summer memories. Enjoy!
Jalapeño Peach Chicken
Print ThisIngredients
- Peaches: 2 yellow peaches, pitted and sliced
- For the Peach Glaze:
- 160 g peach preserves
- 15 ml extra virgin olive oil
- 5 ml soy sauce
- 5 ml apple cider vinegar
- 5 ml Dijon mustard
- 1 g minced garlic
- 3 g kosher salt
- 0.5 g black pepper
- 0.25 g red pepper flakes
- For the Chicken:
- 900 g boneless, skinless chicken thighs
- 5 g kosher salt
- 1 g black pepper
- 1.5 g chili powder
- 30 ml extra virgin olive oil
- 1 medium jalapeño, thinly sliced
Instructions
Step 1: Mix the Glaze
Stir together peach preserves, olive oil, soy sauce, vinegar, Dijon, garlic, salt, pepper, and red pepper flakes. Set aside.
Step 2: Season the Chicken
Pat chicken dry. Combine salt, pepper, and chili powder, then rub onto chicken.
Step 3: Cook the Chicken
Heat olive oil in a skillet over medium. Sear chicken 5 minutes per side until golden and cooked through (74 °C). Remove and cover.
Step 4: Sauté Jalapeño and Peaches
In the same skillet, cook jalapeños 3 minutes. Add peaches and sauté 3 more minutes until tender.
Step 5: Add Glaze
Pour in glaze, stir to coat fruit and peppers.
Step 6: Glaze the Chicken
Return chicken to skillet, spoon glaze over. Simmer 1–2 minutes. Serve warm.
