Chili Lime Chicken with Glazed Peaches-The Little Shop of Olive Oils

Chili Lime Chicken with Glazed peaches

Ingredients

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne or ground chipotle
  • 3/4-1 teaspoon salt
  • 1– 1 1/4 lb. skinless chicken breasts or thighs
  • 2 tablespoons Persian Lime Premium Extra Virgin Olive Oil
  • 2 shallots, sliced into thin rings (about 1/2 cup)
  • 2 large peaches, cut into 1/2-inch-thick wedges
  • 2 tablespoons lime juice, more for garnish
  • 1 tablespoon Chipotle Infused Honey
  • Garnish: cilantro and lime wedges

Directions

  • Preheat oven to 400℉
  • In a small bowl mix chili powder, cumin, smoked paprika, and cayenne.
  • Season both sides of chicken with about a teaspoon of salt.
  • Coat and rub all sides of the chicken with the spice mix.
  • Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden. (If using skin-on, get that skin crispy!). Turn and sear 2 minutes then place chicken on foil, or on a sheet pan in the 400℉ oven and let it finish cooking all the way through, about 10 minutes.
  • To the same skillet, over medium heat add the shallots. Saute stirring often until tender about 3-4 minutes. Add the peaches. Gently saute for 2 minutes, turning them over after they just begin to soften and caramelize. Squeeze with a couple of tablespoons of lime juice and drizzle 1 tablespoon honey, stir carefully with the goal of keeping the peaches intact. Once they are heated through turn heat off.
  • To serve: Either nestle the chicken back into the skillet with the peaches, squeeze chicken with lime and garnish with cilantro, or place all on a platter, spooning the flavorful pan juices over top and garnish last.

(Recipe adapted from a recipe from Feasting At Home)

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