Introduction

Jalapeno Peach Chicken is a vibrant and flavorful dish that perfectly balances sweet, spicy, and savory notes. With tender chicken simmered in a zesty peach and jalapeno sauce, it makes a delightful meal that’s easy to prepare and sure to impress.

The image shows a black skillet filled with six grilled chicken thighs placed in a circular pattern, each piece having a golden-brown charred surface sprinkled with chopped green herbs. Bright yellow cherry tomatoes and sliced green jalapeños are scattered between the chicken, adding vibrant pops of color. At the top inside edge of the skillet, there is a small clear glass bowl filled with a green herb sauce. On the side near the bowl, sliced peach wedges add a warm yellow and red color contrast. The skillet sits on a white marbled texture with a light cloth beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste
2 ripe peaches, peeled, pitted, and diced
2 jalapenos, seeded and finely minced (adjust to your spice preference)
1/2 cup chopped red onion
2 cloves garlic, minced
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon lime juice
1 teaspoon ginger, grated
1/2 teaspoon red pepper flakes (optional)
1/4 cup water (or chicken broth for richer flavor)
1 tablespoon cornstarch (mixed with 2 tablespoons cold water to create a slurry)
Cooked rice or quinoa
Chopped cilantro, for garnish
Lime wedges, for serving

Instructions

Step 1: In a large bowl, combine the chicken cubes with olive oil, smoked paprika, garlic powder, onion powder, oregano, and cayenne pepper if using. Season generously with salt and black pepper. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
Step 2: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 3: Add the diced peaches and minced jalapenos to the saucepan. Cook for 5-7 minutes, stirring occasionally, until peaches soften and release their juices.
Step 4: Pour in apple cider vinegar, honey, soy sauce, and lime juice. Add grated ginger and red pepper flakes if using. Stir everything together.
Step 5: Bring the sauce to a simmer, then reduce heat to low. Let it simmer for 10-15 minutes, stirring occasionally, allowing flavors to meld and the sauce to thicken slightly.
Step 6: In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. Continue stirring until the sauce thickens to your liking, about 1-2 minutes.
Step 7: Taste and adjust seasoning if needed. Remove sauce from heat and set aside.
Step 8: Heat a large skillet or wok over medium-high heat and add the remaining olive oil.
Step 9: Add marinated chicken in a single layer, avoiding overcrowding—cook in batches if necessary.
Step 10: Cook chicken about 5-7 minutes per side until cooked through and browned, reaching an internal temperature of 165°F (74°C). Remove chicken and set aside.
Step 11: Pour the jalapeno peach sauce into the same skillet and bring to a simmer over medium heat.
Step 12: Return the cooked chicken to the skillet, stirring to coat evenly with sauce.
Step 13: Let chicken simmer in the sauce for a few minutes to deepen flavors and thicken the sauce slightly. Remove from heat.
Step 14: Serve hot over cooked rice or quinoa. Garnish with chopped cilantro and lime wedges.

Tips & Variations

Adjust the number of jalapenos or omit cayenne for a milder dish. For more depth, use chicken broth instead of water when making the sauce.
Peaches can be substituted with nectarines or mangoes for a different fruity twist.
Marinate the chicken overnight for even richer flavors.
Add chopped fresh herbs like basil or mint for a fresh contrast in garnish.

Storage

Store leftover Jalapeno Peach Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. To prevent the sauce from thickening too much after refrigeration, add a splash of water or broth when reheating.

How to Serve

A black pan holds six grilled chicken thighs with a rich brown char and fresh green herb sprinkles on top. Scattered around the chicken are bright golden yellow cherry tomatoes and sliced juicy peach wedges with pinkish-orange skin. Two green jalapeno slices sit near the peaches, adding a pop of color. In the upper left of the pan, a small clear glass bowl contains a vibrant green sauce with chopped herbs. The pan rests on a white marbled texture with a folded cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for marinating and cooking to ensure even cooking and flavor absorption. If using frozen chicken, thaw it completely before starting the recipe.

How spicy is this dish?

The spice level depends on the number of jalapenos and whether you include cayenne pepper and red pepper flakes. You can adjust or omit these ingredients to suit your heat preference.