Looking for a bold and unique flavor combo? This Sweet & Spicy Jalapeño Peach Chicken is the answer! Tender, juicy chicken thighs are coated in a tangy, spicy-sweet glaze made with fresh peaches, honey, and jalapeños. Perfect for dinner parties, BBQs, or weeknight meals, this dish brings the heat with a touch of sweetness.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper (to taste)
For the Jalapeño Peach Glaze:
- 2 fresh peaches, peeled and diced
- 2–3 jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
Equipment Needed
- Large skillet (oven-safe or cast iron preferred)
- Mixing bowls
- Food processor or blender (optional, for a smoother glaze)
- Tongs
- Basting brush
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with a paper towel and season both sides with smoked paprika, garlic powder, salt, and black pepper.
- Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and sear for 3–4 minutes until golden and crispy. Flip and sear the other side for another 2 minutes. Remove the chicken and set aside.
- Make the Jalapeño Peach Glaze:
- In the same skillet, reduce the heat to medium and add the diced peaches, jalapeños, honey, soy sauce, apple cider vinegar, grated ginger, and red pepper flakes.
- Stir and let the mixture simmer for 5–7 minutes, until the peaches soften and the glaze thickens slightly. (For a smoother sauce, blend the mixture in a food processor or blender, then return it to the skillet.)
- Glaze and Bake:
- Return the chicken thighs to the skillet, spooning the jalapeño peach glaze generously over each piece.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
- Serve:
- Remove the chicken from the oven and let it rest for 5 minutes.
- Spoon extra glaze over the chicken before serving. Garnish with fresh peach slices or chopped cilantro for a burst of color.
Tips for Success
- For an extra-crispy skin, broil the chicken for 2–3 minutes at the end of baking.
- Adjust the heat level by using more or fewer jalapeños, or substituting with milder peppers.
- If fresh peaches aren’t in season, use frozen or canned peaches (drained).
This Sweet & Spicy Jalapeño Peach Chicken is a true flavor explosion! The combination of tender chicken, sweet peaches, and spicy jalapeños creates a dish that’s bold, balanced, and utterly delicious. Pair it with rice, roasted vegetables, or a simple green salad for a complete meal that’s sure to impress!
Sweet & Spicy Jalapeño Peach Chicken – A Flavor Explosion!
Savor the perfect balance of sweetness and spice with this Sweet & Spicy Jalapeño Peach Chicken recipe. Juicy chicken thighs glazed with a mouthwatering jalapeño peach sauce will leave your taste buds dancing!
Equipment
- Large skillet (oven-safe or cast iron preferred)
- Mixing bowls
- Food processor or blender (optional, for a smoother glaze)
- Tongs
- Basting brush
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- For the Jalapeño Peach Glaze:
- 2 fresh peaches peeled and diced
- 2 –3 jalapeños finely chopped (seeds removed for less heat)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes optional, for extra heat
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Pat the chicken thighs dry with a paper towel and season both sides with smoked paprika, garlic powder, salt, and black pepper.
- Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and sear for 3–4 minutes until golden and crispy. Flip and sear the other side for another 2 minutes. Remove the chicken and set aside.
- Make the Jalapeño Peach Glaze:
- In the same skillet, reduce the heat to medium and add the diced peaches, jalapeños, honey, soy sauce, apple cider vinegar, grated ginger, and red pepper flakes.
- Stir and let the mixture simmer for 5–7 minutes, until the peaches soften and the glaze thickens slightly. (For a smoother sauce, blend the mixture in a food processor or blender, then return it to the skillet.)
- Glaze and Bake:
- Return the chicken thighs to the skillet, spooning the jalapeño peach glaze generously over each piece.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
- Serve:
- Remove the chicken from the oven and let it rest for 5 minutes.
- Spoon extra glaze over the chicken before serving. Garnish with fresh peach slices or chopped cilantro for a burst of color.
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