
This sweet and spicy jalapeño peach chicken transforms ordinary chicken thighs into a vibrant summer meal that balances heat with natural sweetness. The glossy peach glaze caramelizes beautifully on the chicken while fresh jalapeños add just the right kick to wake up your taste buds.
I created this recipe during peach season last year when my farmers market haul was threatening to overripen on my counter. My husband now requests this dish weekly throughout summer and we've even made it in winter with frozen peaches when we need a reminder of warmer days.
Ingredients
- Boneless skinless chicken thighs are perfect here as they stay juicy and absorb flavors better than breast meat
- Fresh yellow peaches add natural sweetness and a beautiful color contrast to the dish
- Peach preserves create a glossy glaze that clings to the chicken
- Jalapeño pepper provides customizable heat level depending on how many seeds you include
- Soy sauce adds essential umami depth to balance the sweetness
- Apple cider vinegar brightens all the flavors with necessary acidity
- Dijon mustard works as both a flavor enhancer and an emulsifier for the glaze
- Chili powder in the chicken rub complements the jalapeño without overpowering
How To Make Jalapeño Peach Chicken
- Prepare the glaze
- Combine peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes in a bowl and stir until completely incorporated. This can be done up to two days ahead and stored in the refrigerator. The mixture should look smooth and have a slightly thickened consistency.
- Season the chicken
- Pat chicken thighs completely dry to ensure proper browning. Mix salt, black pepper, and chili powder in a small bowl and generously coat both sides of each thigh. Make sure to work the seasoning into all the nooks and folds of the chicken for consistent flavor throughout.
- Cook the chicken
- Heat your skillet until it's properly hot before adding oil to prevent sticking. Place each thigh flat in the pan with space between them to avoid overcrowding. Let them cook undisturbed for the full 5 minutes before flipping to develop a beautiful golden crust. After flipping, reduce the heat to ensure the chicken cooks through without burning.
- Sauté the peppers and peaches
- The same pan retains all the flavorful chicken bits that will infuse into the vegetables. Cook the jalapeños first to soften their sharpness before adding the more delicate peaches. The peaches should become slightly tender but still maintain their shape without turning mushy.
- Finish with glaze
- Pour the prepared glaze directly over the fruit and vegetables, stirring gently to coat everything evenly. When returning the chicken to the pan, nestle each piece into the sauce and spoon the mixture over the top for a beautiful glazed finish. The final brief cooking time allows the flavors to meld together.
The first time I made this dish, I accidentally used extra hot jalapeños from my garden and my husband was sweating through dinner. Now we laugh about it, but I've learned to always taste a tiny bit of jalapeño before adding the entire pepper. The peach preserves have become my secret ingredient in many other glazes now too!

Make Ahead Options
The peach glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before using. You can also season the chicken the night before and keep it covered in the refrigerator, which actually improves flavor development. The entire dish reheats beautifully the next day as the flavors continue to meld overnight.
Seasonal Adaptations
When fresh peaches aren't in season, substitute with frozen peaches that have been thawed and patted dry. In a pinch, canned peaches in juice rather than syrup will work too, just drain them thoroughly. For winter warmth, try adding a cinnamon stick to the glaze or replace the jalapeño with a dried chipotle pepper for a smokier profile that pairs wonderfully with the sweet peaches.
Serving Suggestions
This chicken shines when served over coconut rice, which soaks up the flavorful glaze beautifully. For a complete meal, add a simple side of steamed green vegetables like broccolini or snap peas. The leftover chicken also makes an incredible sandwich filling the next day when combined with some arugula and a spread of additional peach preserves on crusty bread.

Recipe FAQs
- → Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but you'll need to adjust the cooking time. Chicken breasts cook faster and can dry out more easily, so aim for an internal temperature of 165°F (74°C). Consider pounding them to even thickness for more consistent cooking.
- → How spicy is this dish?
The dish has a mild to moderate heat level from the jalapeño and red pepper flakes. For a milder version, remove the jalapeño seeds and membranes or reduce the amount used. For more heat, add an extra jalapeño or increase the red pepper flakes.
- → Can I use canned peaches instead of fresh?
Yes, drained canned peaches will work if fresh aren't available. They're already soft, so add them later in the cooking process—just long enough to warm through and absorb flavor, about 1-2 minutes instead of the full 3 minutes.
- → What sides pair well with this chicken dish?
This chicken pairs beautifully with rice (white, brown, or coconut) to absorb the flavorful sauce. Other good options include roasted vegetables, a fresh green salad, corn on the cob, or crusty bread to soak up the glaze.
- → Can I make this dish ahead of time?
You can prepare the peach glaze up to 3 days in advance and store it in the refrigerator. The completed dish reheats well but is best enjoyed fresh. If reheating, do so gently in a skillet with a splash of water to prevent the sauce from becoming too thick.
- → Is there a substitute for peach preserves?
If peach preserves aren't available, try apricot preserves for a similar flavor profile. You could also use peach jam with a splash of lemon juice to balance the sweetness, or even mango preserves for a tropical twist.