Jalapeno Peach Chicken
Grilled chicken breasts topped with fresh peaches, diced jalapeno, honey, and garlic until juicy and lightly sweet.
Equipment
- Grill or grill pan
- Mixing bowl
- Instant read thermometer
- Tongs
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 6 ounces each
- 2 yellow peaches pitted and sliced
- 2 jalapenos seeded and finely diced
- 2 tbsp olive oil divided
- 1 tbsp honey
- 1 tsp garlic powder
- ¾ tsp kosher salt divided
- ½ tsp black pepper divided
Instructions
Cooking
- Heat the grill. Bring a grill to medium high heat and oil the grates lightly.
- Mix the topping. Stir the peaches, jalapenos, 1 tablespoon oil, honey, garlic powder, and a pinch each of salt and pepper in a bowl.
- Season the chicken. Rub the breasts with the remaining oil and season with the remaining salt and pepper.
- Grill and top. Grill 6 to 7 minutes, flip, grill 3 minutes, then spoon on the topping and cook 3 to 4 minutes more until 165 degrees F.
- Rest. Rest for 5 minutes before serving warm.
Notes
Substitutions: Use boneless thighs, or swap fresh peaches for drained canned peaches.
Tips: Pound thick breasts to an even thickness and remove jalapeno seeds for a milder dish.
Storage: Refrigerate up to 3 days or freeze cooked chicken for 2 months, and reheat to 165 degrees F.