Fiery Peach BBQ Chicken Skillet

Allergens

Soy (from Sriracha sauce)

Ingredients

• 8 boneless, skinless chicken thighs
• 1/2 cup peach preserves
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1 tablespoon Sriracha sauce (or to taste)
• 2 large ripe peaches, diced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Combine the peach preserves, apple cider vinegar, honey, and Sriracha sauce in a medium bowl. Mix well.
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat a large cast iron skillet over medium high heat. Add 1 tablespoon of olive oil and sear the chicken for 4 minutes per side or until browned. Remove from skillet and set aside.
4. In the same skillet, add the diced peaches and cook for 3 minutes or until slightly softened. Stir in the sliced red onion and minced garlic. Cook for an additional 2 minutes.
5. Pour the prepared sauce over the cooked fruit mixture and return the chicken to the skillet. Nestle the chicken thighs into the sauce, ensuring they are fully covered.
6. Reduce heat to low and simmer for 15 20 minutes or until the internal temperature of the chicken reaches 165°F.
7. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

Perfect for a crowd, this dish can be easily scaled up for larger gatherings.

Notes

Serve with a side of crusty bread for an added touch.