Description
Jalapeno Peach Chicken is a vibrant and flavorful dish combining tender, marinated chicken breasts with a sweet and spicy peach and jalapeno sauce. This recipe balances smoky spices and tangy-sweet notes, making it an irresistible meal perfect for serving over rice or quinoa. It’s a delicious way to bring a burst of fresh fruit and heat to your dinner table.
Ingredients
Scale
Chicken and Marinade
- 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
Jalapeno Peach Sauce
- 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)
To Serve
- Cooked rice or quinoa
- Chopped cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate the Chicken: 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 freshly ground black pepper. Toss everything thoroughly to coat the chicken evenly. Cover the bowl and refrigerate the chicken for at least 30 minutes or up to 2 hours to let the flavors develop.
- Prepare the Jalapeno Peach Sauce: Heat a tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped red onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Cook the Peaches and Jalapenos: Add the diced peaches and finely minced jalapenos to the saucepan. Cook this mixture for 5 to 7 minutes, stirring occasionally until the peaches soften and begin releasing their juices.
- Add Sauce Ingredients: Pour in the apple cider vinegar, honey, soy sauce, and lime juice. Stir in the grated ginger and red pepper flakes if desired. Mix well to combine all flavors.
- Simmer the Sauce: Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for 10 to 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly add this slurry to the simmering sauce while stirring constantly. Continue stirring for 1 to 2 minutes until the sauce thickens to your preferred consistency.
- Adjust Seasoning and Set Aside: Taste the sauce and adjust the seasoning with salt or extra lime juice as needed. Remove the saucepan from heat and set the sauce aside.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add the remaining olive oil. When hot, place the marinated chicken cubes in a single layer, avoiding overcrowding. Cook the chicken for 5 to 7 minutes per side until browned and cooked through, reaching an internal temperature of 165°F (74°C). Remove the cooked chicken from the skillet and set aside.
- Combine Sauce and Chicken: Pour the prepared jalapeno peach sauce into the skillet used for the chicken and bring it to a simmer over medium heat.
- Simmer Chicken in Sauce: Return the cooked chicken to the skillet and stir to coat evenly with the sauce. Let the chicken simmer in the sauce for a few minutes to absorb the flavors and allow the sauce to thicken slightly.
- Serve: Remove the skillet from heat. Serve the jalapeno peach chicken hot over cooked rice or quinoa. Garnish each serving with chopped cilantro and lime wedges for added freshness and zest.
Notes
- For extra heat, include the optional cayenne pepper in the marinade and red pepper flakes in the sauce.
- Substitute chicken broth for water in the sauce for a richer flavor.
- Peeling peaches is easier if you blanch them briefly in boiling water and then plunge in ice water.
- To avoid overcooking, use a meat thermometer to ensure chicken reaches 165°F (74°C) internal temperature.
- This dish pairs excellently with both rice and quinoa, offering versatility in serving options.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: jalapeno peach chicken, spicy chicken recipe, peach chicken, sweet and spicy chicken, stovetop chicken recipe
