Jalapeño Peach Chicken Ingredients: 4 bone-in, skin-on chicken thighs 2 ripe peaches, diced 1 jalapeño, finely chopped (remove seeds for less heat) 1 tablespoon olive oil 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 tablespoon apple cider vinegar Salt and black pepper to taste Fresh thyme or parsley (for garnish, optional) Directions: Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden. Flip and cook another 2 minutes. Remove chicken and set aside. In the same skillet, reduce heat to medium. Add garlic, jalapeño, and peaches. Cook for 2–3 minutes until softened. Stir in honey, Dijon, soy sauce, and vinegar. Simmer for 2–3 minutes to blend flavors. Return chicken to the skillet, skin-side up. Spoon some of the glaze over each piece. Transfer skillet to the oven and roast for 20–25 minutes, or until internal temp reaches 165°F. Spoon more peach-jalapeño glaze over the chicken before serving and garnish with fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 435 kcal | Servings: 4 servings

 Jalapeño Peach Chicken

Ingredients:

4 bone-in, skin-on chicken thighs

2 ripe peaches, diced

1 jalapeño, finely chopped (remove seeds for less heat)

1 tablespoon olive oil

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon Dijon mustard

2 cloves garlic, minced

1 tablespoon apple cider vinegar

Salt and black pepper to taste

Fresh thyme or parsley (for garnish, optional)

Directions:

Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with salt and pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden. Flip and cook another 2 minutes. Remove chicken and set aside.

In the same skillet, reduce heat to medium. Add garlic, jalapeño, and peaches. Cook for 2–3 minutes until softened.

Stir in honey, Dijon, soy sauce, and vinegar. Simmer for 2–3 minutes to blend flavors.

Return chicken to the skillet, skin-side up. Spoon some of the glaze over each piece.

Transfer skillet to the oven and roast for 20–25 minutes, or until internal temp reaches 165°F.

Spoon more peach-jalapeño glaze over the chicken before serving and garnish with fresh herbs.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 435 kcal | Servings: 4 servings