Description
Sweet, juicy peaches and fiery jalapenos combine to create a bold and unique sauce that complements tender chicken perfectly. This dish offers a delicious balance of heat and sweetness.
Ingredients
For the Jalapeno Peach Chicken:
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 2 large peaches, pitted and chopped (fresh or canned)
- 2 jalapenos, finely chopped (adjust based on heat preference)
- 1 tablespoon olive oil
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Start by preparing the marinade for the chicken. In a blender or food processor, combine the chopped peaches, jalapenos, honey, soy sauce, apple cider vinegar, garlic powder, cumin, and smoked paprika. Blend until smooth. The sweetness of the peaches, combined with the tang of vinegar and the heat from the jalapenos, creates a deliciously balanced marinade.
Taste the mixture and adjust the seasoning, adding more salt, pepper, or honey if needed. If you want a spicier version, feel free to add more jalapenos or even some chili flakes to kick up the heat.
Reserve a small portion of the marinade to use as a glaze later, and transfer the rest to a shallow bowl for marinating the chicken.
Place the chicken breasts in the bowl with the marinade, ensuring the chicken is evenly coated on all sides. Cover the bowl with plastic wrap or a lid and refrigerate for at least 20-30 minutes, or up to 2 hours for more flavor. Marinating the chicken helps to infuse the meat with the sweet and spicy flavors of the jalapeno peach glaze.
While the chicken is marinating, preheat your grill or grill pan over medium-high heat. If using a grill pan, add a little bit of oil to prevent sticking, or brush the grill grates with oil if using an outdoor grill. The goal is to get a nice sear on the chicken without burning the glaze, so a moderate heat is ideal.
If you don’t have a grill, you can also cook the chicken in a regular skillet or on a stovetop griddle.
Once the grill is heated, remove the chicken from the marinade and discard the excess marinade used for marinating (unless you’ve reserved some to use as a glaze). Place the chicken on the grill and cook for about 6-7 minutes per side, depending on the thickness of the chicken breasts. You want the internal temperature to reach 165°F (74°C) for the chicken to be fully cooked.
During the last few minutes of grilling, baste the chicken with the reserved peach marinade. This will create a nice glaze over the chicken and caramelize slightly, adding even more depth to the flavor.
Use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) to be safe for consumption. Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing. This resting period helps the juices redistribute within the chicken, keeping it moist.
Once the chicken has rested, slice it into thick strips or serve the breasts whole. Garnish with fresh cilantro and any remaining peach glaze if desired. This dish pairs wonderfully with a variety of sides, like a light salad, rice, or grilled vegetables. You can also serve it with a side of roasted potatoes or a fresh salsa for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 10-12g
- Carbohydrates: 20-25g
- Protein: 30-35g