Jalapeño Peach Thighs (Printable Version)
# What You'll Need:
→ Peach Jalapeño Combo
01 -
2 jalapeños, sliced into rings
02 -
1/2 cup apricot or peach preserves
03 -
2 tablespoons olive oil
04 -
2 teaspoons Dijon mustard
05 -
2 big yellow peaches, chopped up
06 -
1 teaspoon Worcestershire sauce
07 -
1 teaspoon apple cider vinegar
→ Chicken
08 -
2 lbs boneless skinless chicken thighs
09 -
1 teaspoon sea salt
10 -
1 teaspoon garlic powder
11 -
1 teaspoon black pepper
# Steps to Follow:
01 -
Stir the chicken with the sauce for another minute or two so everyone's covered and the flavors are hanging out together. It’s awesome with a little fresh parsley on top. Eat it while it’s warm.
02 -
Pour that sweet and spicy mix right over your chicken. Keep cooking so it starts bubbling for about three minutes and grabs all those flavors.
03 -
Go ahead and flip your chicken now. Let that side cook for another four minutes or so till it gets a nice golden look.
04 -
Get your big skillet hot over medium-high. Splash in a little olive oil. Add the chicken and wait five minutes without moving it, letting it get a good sear.
05 -
Add the Dijon, preserves, Worcestershire, olive oil, and vinegar to your bowl of peaches and jalapeños. Stir pretty well until it’s all blended together.
06 -
Chop up your peaches and slice the jalapeños into rings. Throw both into a bowl and toss them so they're all mixed.
07 -
Pat chicken dry first. Then dust both sides evenly with garlic powder, salt, and black pepper.
# Additional Tips:
01 -
Extra-ripe peaches make things even juicier. Want it hotter or more kid-friendly? It’s easy—just adjust those jalapeños the way you like.