Description

Indulge in the perfect balance of sweet and spicy with this Jalapeño Peach Chicken. Tender grilled chicken thighs are coated in a honey-peach-jalapeño glaze and topped with fresh cilantro. Ideal for summer grilling and unforgettable dinners.

Ingredients

4 boneless, skinless chicken thighs
2 peaches, diced
1 jalapeño, sliced
2 tablespoons olive oil
1/4 cup honey
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon apple cider vinegar
Salt and pepper to taste
Fresh cilantro, chopped, for garnish

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Instructions

1. Preheat your grill to medium-high heat.

2. In a small bowl, whisk together honey, soy sauce, minced garlic, and apple cider vinegar to create the glaze.

3. Season the chicken thighs with salt and pepper, brush with olive oil, and grill for 6–7 minutes per side until the internal temperature reaches 165°F (74°C).

4. While the chicken is grilling, heat a skillet over medium heat.

5. Add diced peaches and sliced jalapeño to the skillet, then pour in the honey mixture.

6. Cook for about 5 minutes until the sauce thickens slightly.

7. Brush the grilled chicken with the peach-jalapeño glaze and grill for an additional 1–2 minutes per side.

8. Top the chicken with the remaining peach-jalapeño mixture and garnish with chopped fresh cilantro.

9. Serve immediately.

Notes

Adjust the amount of jalapeño to suit your spice preference.
Add more honey for a sweeter glaze.
The peach-jalapeño glaze can be made ahead and stored in the refrigerator.
Pairs well with grilled vegetables or a fresh summer salad.