Chuck wagon cook Jeff Mueller shows how to prepare Jalapeno Peach Chicken on his YouTube Channel. This recipe features a sweet glazed chicken with a spicy kick that’s sure to be a hit around your next campfire! Gather some peaches, stoke the fire and let’s get cooking!
Ingredients:
- 3 tablespoons olive oil
- 3 lbs chicken breast (butterflied and halved)
- 2 peaches (sliced)
- 1 teaspoon chili powder (divided in half)
- 1 teaspoon salt (divided in half)
- 1 teaspoon pepper (divided in half)
- 1 jalepno (sliced)
- ½ cup peach preserves
- 1 teaspoon of soy sauce
- 1 teaspoon of crushed garlic
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions:
In a 12 inch Dutch oven, heat 3 tablespoons of olive oil. Lightly dust chicken breasts with a ½ teaspoon each of chili powder, salt and pepper. Add seasoned chicken to the Dutch oven and cook through with a good sear on both sides, approximately 4-5 minutes per side. Once cooked, remove the chicken from the Dutch oven and let it rest.
Add sliced peaches and sliced jalapeno to the Dutch oven in the same oil and let them start cooking. After a few minutes add ½ cup of peach preserves along with a half teaspoon each of chili powder, salt and pepper. Then add 1 teaspoon each of crushed garlic, apple cider vinegar, soy sauce and Dijon mustard. Stir well to coat peaches and jalapenos.
Continue cooking until peaches begin to soften, stirring constantly. Add chicken back to the Dutch oven with peach mixture. Move Dutch oven from fire and cook indirectly until peaches are al dente (still have a slight crunch).
Remove from heat and let stand to allow sauce to thicken (1 – 2 minutes). Plate and serve. Alternately chicken can be grilled for a smokey flavor. Pairs nicely with rice or biscuits.