Jalapeño peach chicken from Deep Run Roots: Stories and Recipes from My Corner of the South (page 452) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allisonsemele on September 14, 2022

    I made a half-recipe of the glaze, and mine turned out thicker, more like a jam. It was delicious with grilled chicken, and with cheese. I think it would also be excellent with tofu or salmon.

  • jhallen on January 04, 2021

    This was amazing. Yum.

  • taste24 on June 22, 2020

    My family and I loved this glaze - it tasted so good on the charred chicken. As others have notes, you will have a lot leftover.

  • MelMM on February 03, 2019

    7-1-2017 I used this glaze for sweet and sour sauce in Chinese dishes. It's less sweet, more tangy, and more spicy than the standard Americanized restaurant version. My husband loves to have this sauce on hand to pour over steamed vegetables and tofu when he's on his own for dinner.

  • TrishaCP on August 14, 2017

    Loved the glaze. I was a bit intimidated by the pound of jalapeños requested, but it didn't get too spicy. We grilled the chicken using our own method, so I can't comment on that part except to say the glaze tastes great with chicken. I also tried it with cheese, and it was even better. I will say that my "glaze," while not chunky, still had discernible pieces of peach and jalapeño- not sure if I didn't blend it enough at the beginning or if it didn't cook it enough on the stove.

  • stockholm28 on July 25, 2017

    These were delicious. I made a full recipe of the glaze and I have plenty left. I only cooked 6 fairly small chicken legs, so only used a small amount of glaze. 35 minutes was plenty of cooking time in my convection oven. These were excellent! I used just under a pound of jalapenos and I did not find the glaze very spicy. I did remove the ribs and seeds. A small spoonful of glaze on top of a piece of sharp cheddar is also delicious.

  • clcorbi on July 24, 2017

    All the work in this recipe is in the peach glaze--once you have that made, the chicken is dead simple. We made a half-recipe of the glaze and still have plenty leftover, so I probably wouldn't ever make a full recipe unless I felt like doing some canning (also, we are only a 2-person household, so it's hard to use these things up). I had to extend the cook time of the chicken by 7min, and it still wasn't nearly as browned as in the photo--maybe a better idea next time would be to throw the chicken under the broiler for a few minutes before serving. At any rate, the chicken was delicious! We really enjoyed this, and I am already thinking of several different ways to use up the extra glaze, which is extremely tasty. Definitely repeatable.

  • SheilaS on February 10, 2017

    In rating this dish, I'd give the jalapeño-peach jam a top rating and score the wings a bit lower, just because I prefer a crispy wing and a glaze like this is going to make them more sticky, The recipe yielded 5 jars of the Jalapeño Peach Glaze and I used it on salmon and with cheeses. It’s tolerant of flavorful, but less than perfect peaches. It’s worth the time to cut the tendon to “lollipop” the wings. This was not mentioned in the recipe but seems to be shown in the photo in the book.

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