Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, trimmed
- 2 large fresh peaches, pitted and sliced into 8 wedges each (or 1 can, 15oz, sliced peaches, drained)
- 1-2 jalapeños, thinly sliced (remove seeds for less heat)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 1/2 cup peach preserves or jam
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon smoked paprika
- Juice of 1/2 lime
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and smoked paprika. Set aside.
- In a small bowl, whisk together the peach preserves, honey, apple cider vinegar, soy sauce, minced garlic, grated ginger, and lime juice until well combined. This is your delicious glaze.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, add the chicken thighs and sear for 3-4 minutes per side until beautifully golden brown. Remove chicken from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced peaches and jalapeño slices. Sauté for 3-4 minutes, stirring occasionally, until the peaches begin to soften slightly and the jalapeños are fragrant.
- Return the seared chicken thighs to the skillet, nestling them among the peaches and jalapeños. Pour about half of the prepared peach glaze evenly over the chicken, peaches, and jalapeños.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the glaze has thickened and caramelized slightly. During the last 5 minutes of baking, brush the remaining glaze over the chicken.
- Once cooked, remove the skillet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped cilantro, if desired. Serve hot with your favorite sides like rice, quinoa, or a simple green salad.
Notes
For less heat, remove all seeds and membranes from the jalapeños before slicing, or use only one jalapeño. If using canned peaches, ensure they are packed in juice or light syrup, not heavy syrup, and drain them well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 25g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg