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Jalapeño Peach Chicken

Juicy grilled chicken breasts brushed with a sweet and spicy fresh peach glaze — a quick 30-minute summer dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs / 680g
  • 2 large fresh peaches ripe but firm, peeled and pitted
  • 1 medium jalapeño pepper seeded and finely chopped; leave seeds in for more heat
  • 2 garlic cloves minced
  • 2 tbsp honey local honey preferred
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 pinch salt and black pepper to taste
  • 1 handful fresh cilantro chopped, optional for garnish

Equipment

  • grill or grill pan
  • Blender or food processor
  • Meat thermometer

Method
 

  1. Peel and pit the peaches (blanch in boiling water for 30 seconds to make peeling easier). Add peaches, jalapeño, garlic, honey, lime juice, and a pinch of salt to a blender or food processor. Pulse until mostly smooth but still slightly textured, about 30 seconds. Set aside.
  2. Pat chicken breasts dry with paper towels. Rub all over with olive oil, then season both sides with cumin, salt, and pepper. Let rest for 10 minutes.
  3. Preheat your grill or grill pan to medium-high heat, around 400°F (205°C). Lightly oil the grates or pan to prevent sticking.
  4. Place chicken breasts on the grill. Cook for 5-6 minutes on the first side without moving to allow a crust to form.
  5. Flip the chicken carefully and brush the peach glaze generously over the seared side. Grill for another 5-6 minutes, brushing additional glaze on the second side as it cooks. The edges will caramelize slightly — that's what you're going for.
  6. Check for doneness. A meat thermometer inserted into the thickest part should read 165°F (74°C). If unavailable, cut into the thickest piece to ensure juices run completely clear.
  7. Transfer chicken to a plate and let rest for 5 minutes before slicing. Do not skip this step — it keeps the chicken juicy.
  8. Garnish with freshly chopped cilantro and serve immediately with lime wedges and your preferred summer sides.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight before reheating. Reheating: Warm in a skillet over medium heat with a splash of water, or in a 350°F oven for 10 minutes. Avoid microwaving to prevent rubbery texture. Make-ahead: The peach glaze can be prepared 2-3 days in advance and stored in the fridge. Substitutions: Chicken thighs work well and are more forgiving on the grill. Swap peaches for mango or nectarines. Maple syrup can replace honey. Use a poblano pepper for a milder dish. Glaze tip: Apply in the last half of cooking in thin layers to prevent burning.