Grilled Jalapeño Peach Chicken.
This grilled jalapeño peach chicken is a delish weeknight summer meal! Fresh juicy peaches are mixed with spicy peppers, cilantro and lime then served over grilled sticky peach chicken. Cilantro lime rice on the side please!
This tastes like sunshine!
This jalapeño peach chicken is super flavorful! Chicken grilled with a mixture of peach preserves and apple cider vinegar, then topped with a refreshing, crisp salsa made with fresh peaches, shallots, jalapeño peppers and cilantro.
Tastes like a big bite of summer!
A meal like this is one of my summer staples.
Grill some chicken.
Make some sort of salsa or compote or pico de gallo.
Top the chicken with said salsa.
Serve with rice or garlic bread or potatoes or on salad.
Really, you can’t go wrong any time.
If you love my cilantro lime grilled chicken with peach pico, than you will LOVE this dish.
There’s a little heat, but I remove the seeds from the jalapeno peppers and ultimately, they just bring a summery fresh flavor to the dish.
This is how it comes together!
First, I season the heck out of the chicken. It should come as no surprise that I use my favorite combo of salt, pepper, smoked paprika and garlic powder.
Then, I whisk together some peach preserves and apple cider vinegar. This is a spin on the broiled chicken thighs I’ve been making for years. Basically, we’re going to use this to brush on the chicken when it’s close to being done – and it gives it some delicious sticky flavor.
Next, I dice up peaches, jalapenos, shallots, garlic and fresh cilantro. This is good enough to eat with a spoon! I love how sweet and savory this is, complete with a hint of summer heat.
Then it’s time to grill! I grill the chicken until it has just one or two minutes left. Then I brush it with the peach preserves mixture and flip a few times. This is what gives it a sticky, almost BBQ-like flavor and texture.
I let the chicken rest once it comes off the grill. Then top it with the jalapeño peach salsa!
I like to serve this with cilantro lime rice or even my coconut rice. Both complement it so well.
This is a lovely little weeknight summer meal and the leftovers are great for lunch the next day too. I store them separately in the fridge and then pull them out the next day!
Juicy, refreshing, light and delicious!
Totally my kind of meal.
Grilled Jalapeño Peach Chicken
Grilled Jalapeño Peach Chicken
Ingredients
cilantro lime rice
- 2 cups jasmine rice
- 3 cups water or chicken stock
- 1 tablespoon unsalted butter
- kosher salt and pepper
- 2 limes, zest freshly grated
- 3 tablespoons fresh lime juice
- ¾ cup chopped cilantro
chicken
- 2 pounds boneless, skinless chicken breasts
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 peaches, pitted and halved
- ¼ cup peach preserves
- 2 tablespoons apple cider vinegar
jalapeño peach salsa
- 2 peaches, diced
- 2 jalapeño peppers, seeded and diced
- 2 garlic cloves, minced
- 1 shallot, diced
- ⅓ cup chopped fresh cilantro
- 1 to 2 limes, freshly squeezed
- kosher salt and pepper
Instructions
cilantro lime rice
- Rinse the rice under cold water until the water runs clear.
- Heat the water/stock in a saucepan over medium heat until boiling. Add in the rice, butter and a big pinch of salt and pepper. Bring to a boil then reduce to a simmer and cover. Cook for 12 to 15 minutes, or until the liquid is absorbed.
- Remove the lid and stir in the lime zest, juice and cilantro. Serve!
chicken
- Preheat the grill to high.
- Season the chicken all over liberally with salt, pepper, the smoked paprika and garlic powder. Slice the 2 peaches in half and sprinkle with salt and pepper.
- In a small bowl, whisk together the peach preserves and vinegar.
- Place the chicken on the grill and cover. Grill for 5 to 6 minutes, then flip and grill for another 5 to 6 minutes. Brush one side with the peach preserves mixture and grill for 1 minute. Flip and brush the other side, grilling for another minute. Repeat this one or two more times. This is when I throw the 2 peaches on the grill too. They only need 1 to 2 minutes or so.
- Remove the chicken (and peaches) from the grill and let it rest for 5 to 10 minutes.
- Slice it, then serve with the jalapeno peach salsa and rice.
jalapeño peach salsa
- Combine the peaches, peppers, garlic, shallots, cilantro and the lime juice in a bowl. Add a big pinch of salt and pepper. Stir to combine.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Look at that flavor!
4 Comments on “Grilled Jalapeño Peach Chicken.”
I made this for dinner tonight but used pork tenderloin since it was already on the menu! I also smoked the pork on the Traeger
I only had two peaches on hand so I skipped grilling them and just put into the salsa. Absolutely delicious and will be heavy in the summer rotation!
Sounds delicious, but peach allergies over here. Any recommendations for a substitute??
Made the chicken and salsa for dinner tonight and it was a big hit! Delicious! I did sweet potatoes and French cut green beans for sides and it worked well.
Thanks for the great summer recipe!
Made this last week. I added some tomato to the salsa. It was so delicious I wanted to crawl onto my plate. We didn’t need as much rice as called for. Will halve that part of the recipe in future.