3largePeaches– pitted and roughly chopped (about 2 cups or 14 oz)
1TBSLight Brown Sugar, packed
Marinate the Chicken: In the bowl of a food processor add jalapenos through pepper. Process until relatively smooth. Taste and adjust for seasoning. Transfer to a baking dish or large Ziploc bag. Add chicken and turn to coat. Cover and refrigerate. Allow to marinate at least 3 hours, preferably overnight.
To Cook Chicken: Remove chicken from refrigerator and allow to sit at room temperature for 30 minutes. Preheat the oven to 425 degrees. Turn chicken in marinate so that the skin side is facing up. Bake chicken for 25-30 minutes, depending on size of breasts, or until chicken reaches 160 degrees (you will continue to cook it).
Meanwhile, make the Peach Compote*: Combine all ingredients in a heavy bottomed medium sized saucepan. Place over medium heat. Bring to a boil, stirring occasionally. Cook until fruit is soft and liquid is sauce like in consistency, 10-12 minutes. Taste and adjust for seasoning.
Set oven to low broil and broil chicken for 3-5 minutes, or until skin is crisped and chicken is browned. Remove and transfer chicken to a clean work surface. Allow chicken to rest for 5 minutes before transferring to a serving plate. Top chicken with peach compote and serve cooking sauce on the side.
*Ask your butcher to cut airline chicken breasts for you, or substitute Skin On, Boneless Chicken Breasts. *If you are not a fan of anything spicy, fully remove all seeds from the jalapenos before adding them to the food processor. *To Prepare Compote in advance: Prepare according to recipe. Remove pan from heat and allow to cool completely. Transfer to Mason jar and refrigerate. Remove from refrigerator and allow to come to room temperature 30 minutes before topping chicken. *If peaches are not ripe enough, or you want a smoother compote, use a potato masher to slightly mash peaches during the last few minutes of cooking. *Compote will keep, stored in the refrigerator, for up to 2 weeks.