Description
Sweet, spicy, and vibrant grilled chicken infused with fresh jalapeño and juicy peach flavors—ideal for a summer dinner or barbecue.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 ripe peaches, pitted and sliced
- 2 fresh jalapeños, seeded and finely chopped
- 2 Tbsp olive oil
- 2 Tbsp honey
- 2 garlic cloves, minced
- 1 Tbsp lime juice
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- In a blender or food processor, combine peaches, jalapeños, olive oil, honey, garlic, lime juice, smoked paprika, salt, and pepper. Blend until smooth to make the marinade.
- Reserve ¼ cup of the marinade for brushing later.
- Place chicken in a zip-top bag or shallow dish and pour remaining marinade over. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- Preheat grill (or grill pan) to medium-high heat. Lightly oil the grates.
- Remove chicken from marinade and grill for 6–7 minutes per side, or until cooked through (internal temperature 165 °F/74 °C).
- During the last few minutes, brush the reserved marinade onto chicken to create a glossy glaze.
- Transfer chicken to a plate and let rest 5 minutes before slicing.
- Garnish with chopped cilantro or parsley and serve with extra grilled peaches or lime wedges on the side.
Notes
- To adjust heat, leave some jalapeño seeds in or omit entirely.
- Peaches can be replaced with nectarines or mango for variation.
- If you don’t have a grill, cook chicken in a hot grill pan or under a broiler.
- Leftover marinade should not be reused unless boiled to safe temperature.
- This dish pairs well with grilled vegetables, rice, or green salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 270 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1.5 g
- Protein: 34 g
- Cholesterol: 85 mg