Juicy bold chicken (Print Version)
# Ingredients:
→ For Chicken
01 -
2 tbsp olive oil for cooking
02 -
1/2 tsp chili powder
03 -
1 tsp kosher salt
04 -
2 lbs boneless, skinless chicken thighs
05 -
1/2 tsp black pepper
→ Peach Glaze
06 -
1/8 tsp red pepper flakes
07 -
1/2 tsp kosher salt
08 -
1 tbsp olive oil
09 -
1 tsp Dijon mustard
10 -
1/8 tsp black pepper
11 -
1 tsp apple cider vinegar
12 -
1/2 cup peach preserves
13 -
1 tsp soy sauce
14 -
1/2 tsp minced garlic
→ Fruits & Veggies
15 -
1 jalapeño, thinly sliced
16 -
2 fresh yellow peaches, sliced and pitted
# Instructions:
01 -
Blend preserves, oil, soy sauce, vinegar, garlic, mustard, and seasonings in a bowl until smooth. Leave it aside while cooking the chicken.
02 -
Dry the chicken using paper towels. Combine salt, pepper, and chili powder in a small bowl, then sprinkle evenly over each chicken piece.
03 -
Heat oil in a big pan over medium. Add chicken and cook for 5 minutes until golden brown. Flip, turn heat to medium-low, and cook 5 more minutes until the inside hits 165°F.
04 -
Transfer the chicken to a plate, cover lightly with foil, and set aside to stay warm while making the sauce.
05 -
Throw the sliced jalapeños in the same pan and cook on medium for about 3 minutes. Add the peach slices and stir for another 3 minutes to soften everything.
06 -
Pour the peach glaze into the skillet with the jalapeños and peaches. Toss everything to coat it evenly with the glaze.
07 -
Place chicken back into the skillet, spoon the peaches and jalapeños over each piece, and let everything warm up for 1–2 minutes. Serve hot and enjoy.
# Notes:
01 -
Want less heat? Take out the jalapeño seeds before slicing.
02 -
Best made in summer when peaches are sweetest.
03 -
Keep leftovers in the fridge for 3 days, reheating them gently.