Description
A deliciously sweet and spicy grilled chicken recipe made with ripe peaches and jalapeños for a flavorful summer dish.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 ripe peaches, chopped
- 2 jalapeños, minced (seeded if preferred)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a bowl, combine chopped peaches, minced jalapeños, honey, soy sauce, olive oil, and minced garlic to make the marinade. Stir until smooth.
- Season chicken breasts on both sides with salt and pepper.
- Place chicken in a zip-top bag or shallow dish and pour marinade over the top. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
- Preheat grill or oven to 375°F (190°C). Lightly oil grill grates to prevent sticking.
- Remove chicken from marinade and discard any leftover marinade.
- Grill or bake chicken for about 6–7 minutes per side, or until thickest part reads 165°F (74°C).
- Let chicken rest for 3–5 minutes before slicing. Serve and enjoy!
Notes
If peaches aren’t in season, ripe nectarines are a great substitute. For a gluten-free option, choose tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American