Description
Tender chicken thighs pan-fried and smothered in a vibrant glaze of caramelized peaches and jalapeno peppers. The perfect balance of sweet and heat, this dish offers rich, unexpected flavors with a comforting essence.
Ingredients
4 bone-in, skin-on chicken thighs
2 jalapeno peppers, stemmed and seeded
2 ripe peaches, sliced
1/4 cup apple cider vinegar
2 tbsp honey
1 tbsp soy sauce (low sodium)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp olive oil
1 tbsp brown sugar
Instructions
Season chicken thighs with paprika, garlic powder, and onion powder.
Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 5 minutes, then flip and cook for 4-5 minutes.
Reduce heat to low. Add jalapenos, peaches, vinegar, honey, soy sauce, and brown sugar to the skillet.
Simmer glaze for 6-8 minutes, stirring occasionally, until thickened. Spoon glaze over chicken and baste.
Notes
Adjust jalapeno quantity for spice level
Use fresh or frozen (thawed) peaches
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 180mg