Jalapeño Peach Chicken for Easy Summer Dinners
I’ll never forget the first time I made this Jalapeño Peach Chicken – it was one of those happy kitchen accidents where I threw together what I had on hand, and magic happened. The way the sweet peach glaze caramelizes against the spicy jalapeños creates this incredible flavor dance that makes your taste buds sing.
What I love most about this peach jalapeño chicken is how it perfectly captures summer in one bite. The juicy peaches remind me of backyard BBQs from my childhood, while the jalapeño kick keeps things exciting. It’s become my secret weapon when I need to impress guests – just last week, my neighbor asked for the recipe after one bite!
If you’re looking for more crowd-pleasing chicken dishes, you’ve got to try my Hawaiian Huli Huli Chicken – another sweet-and-savory favorite that always disappears fast.
Recipe at a Glance
Prep Time: 15 mins (perfect for weeknights)
Cook Time: 16 mins (yes, really!)
Total Time: 31 mins (from fridge to table)
Servings: 6 (or 4 very hungry people)
Calories: 412 per serving (worth every bite)
What surprises most people is how this Jalapeño Peach Chicken looks and tastes like something from a fancy restaurant, but comes together faster than ordering takeout. The secret? That incredible peach glaze that does all the heavy lifting.
Gathering Your Ingredients (My Pro Tips)
After making this dozens of times, here’s what I’ve learned about selecting the best ingredients:
The Peaches
- 2 yellow peaches, pitted & sliced
My tip: I once had to use nectarines when peaches were out of season, and guess what? Still amazing! Frozen peaches work too in a pinch.
The Magic Peach Glaze
- ½ cup peach preserves (the better quality, the better the flavor)
- 1 tbsp olive oil (I use extra virgin for more flavor)
- 1 tsp soy sauce (trust me, it adds depth)
- 1 tsp apple cider vinegar (balances the sweetness)
Fun story: The first time I made this, I accidentally used balsamic vinegar instead – turned out to be a happy mistake!
The Chicken
- 2 lbs boneless, skinless chicken thighs (my absolute favorite for juiciness)
- 1 medium jalapeño (more if you’re brave like my husband)
Pro Tip: If you love easy chicken dinners, my Sheet Pan Chicken Fajitas are another weeknight lifesaver!
Step-by-Step: How I Make It Perfect Every Time
1. Crafting the Peach Glaze (The Game Changer)
I whisk everything together in my favorite little blue bowl – the one my grandma gave me. There’s something therapeutic about watching the peach preserves blend with the other ingredients into this glossy, fragrant sauce.
2. Cooking the Chicken (My Secret Technique)
Here’s where I differ from most recipes:
I pat the chicken super dry (learned this the hard way after soggy chicken disasters)
I let it sit with the seasoning for 5 minutes (makes a huge difference!)
I don’t overcrowd the pan (another hard-learned lesson)
3. The Jalapeño Moment
I used to be scared of spicy food until I discovered you can control the heat:
Mild: Remove all seeds and white membranes
Medium: Keep some seeds
Fire alarm: Leave everything in (my brother-in-law’s preference)
4. The Grand Finale
When I pour that glaze over everything and see it bubble up, that’s when I know it’s going to be good. The smell is absolutely intoxicating!
Customizations I’ve Tried (So You Don’t Have To)
Through much experimentation (and a few fails), here’s what works:
Peach substitutes:
Canned peaches in juice (not syrup!) work surprisingly well
Frozen peaches need 1 extra minute cooking time
Chicken options:
Breasts work but dry out easier (I check temp at 160°F)
Bone-in thighs need 5-7 extra minutes
Spice variations:
Added mango for tropical twist (amazing!)
Used habanero once (once was enough!)
For another great sweet-and-savory combo, try my BBQ Chicken Sweet Potato Bowl!
Answers to Questions I Get All the Time
Is this really spicy?
It’s all about control! The first time I made it, I used 3 jalapeños (big mistake). Now I know one medium pepper with seeds gives the perfect tingle.
Can I make it ahead?
Absolutely! I often:
Prep the glaze 3 days ahead
Cook everything and reheat (add a splash of peach juice when reheating)
What sides do you recommend?
My go-tos:
Cilantro lime rice (absorbs the sauce beautifully)
Simple green salad (cuts the richness)
Cornbread (for when I’m feeling indulgent)
Why This Recipe Earned a Permanent Spot in My Rotation
After years of testing recipes, this Jalapeño Peach Chicken stands out because:
It’s foolproof (even my 13-year-old can make it)
It feels special without being fussy
The leftovers might be even better (if there are any!)
For more easy dinner ideas, check out my Homemade McGriddle Recipe – breakfast for dinner is always a hit!
More Recipes You Might Love
Street Corn Chicken Rice Bowl (another summer favorite)
Pineapple Chicken Kabobs (perfect for grilling)
Sheet Pan Chicken Fajitas (my busy-day savior)
Final Tip From My Kitchen to Yours
The secret to perfect Jalapeño Peach Chicken? Don’t rush the glaze – let it thicken and caramelize properly. And always, always make extra – you’ll want leftovers!
Made it? Tag me @TastyGoodRecipes – I love seeing your creations!
Jalapeño Peach Chicken
Ingredients
Peach Glaze:
- ½ cup peach preserves
- 1 tbsp extra virgin olive oil
- 1 tsp soy sauce
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp minced garlic
- ½ tsp kosher salt
- ⅛ tsp black pepper
- ⅛ tsp red pepper flakes
Chicken & Veggies:
- 2 lbs boneless skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp chili powder
- 2 tbsp olive oil
- 1 medium jalapeño thinly sliced
- 2 yellow peaches pitted and sliced
Instructions
- Make the glaze: Whisk all glaze ingredients in a bowl. Set aside.
- Season chicken: Pat thighs dry, then rub with salt, pepper, and chili powder.
- Cook chicken: Heat oil in skillet over medium. Sear chicken 5 mins per side until 165°F. Remove and tent.
- Sauté veggies: In same skillet, cook jalapeños 3 mins. Add peaches; cook 3 more mins.
- Glaze it up: Pour in peach glaze, stir to coat. Return chicken, spooning sauce over top. Simmer 1-2 mins.
- Serve: Garnish with fresh jalapeño slices.
Notes
- Spice control: Remove jalapeño seeds for milder flavor.
- Peach swap: Use 1 can (drained) peaches if fresh aren’t available.
- Leftovers: Store in airtight container for 3-4 days. Freezes well!
