Description
This Jalapeno Peach Chicken recipe offers a delightful blend of sweet and spicy flavors with tender grilled chicken thighs marinated in a honey-lime sauce, complemented by fresh peaches and jalapenos grilled to perfection. Ideal for a quick and flavorful dinner, this dish balances heat and fruitiness in every bite.
Ingredients
Scale
Chicken and Marinade
- 4 chicken thighs (about 1.5 lbs or 680 g)
- 4 cloves garlic, minced
- 2 tablespoons honey (30 ml)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons lime juice (30 ml)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (2 g)
Jalapeno Peach Sauce
- 2 medium fresh peaches, pitted and sliced
- 2 medium jalapenos, sliced
- 1 tablespoon of reserved marinade (from the chicken marinade)
Instructions
- Prepare the Chicken: Rinse the chicken thighs under cold water and pat them dry with paper towels. Place the chicken in a mixing bowl to prepare for marination.
- Marinate: In the mixing bowl, add minced garlic, honey, olive oil, lime juice, salt, and pepper to create the marinade. Toss the chicken thighs in the marinade until well coated. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to penetrate.
- Prepare the Jalapeno Peach Sauce: In a separate bowl, combine the sliced peaches and jalapenos. Add one tablespoon of the reserved chicken marinade to the fruit and mix gently to coat. Set aside until grilling.
- Preheat and Cook Chicken: Preheat your grill to medium-high heat or your oven to 400°F (200°C). Place the marinated chicken thighs on the grill grates or on a baking sheet if using the oven. Cook the chicken until the internal temperature reaches 165°F (75°C), which should take about 25-30 minutes, turning halfway through if grilling.
- Grill the Peaches and Jalapenos: During the last 5 minutes of cooking the chicken, add the sliced peaches and jalapenos to the grill or baking sheet. Grill or bake them alongside the chicken until they are slightly charred and softened.
- Rest and Serve: Remove the chicken, peaches, and jalapenos from heat and let the chicken rest for a few minutes to retain juices. Arrange the chicken thighs on a serving platter and top with the grilled peaches and jalapenos. Serve warm for a delicious sweet and spicy meal.
Notes
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (75°C) for safety.
- For less heat, remove jalapeno seeds before slicing.
- Can use skin-on or skinless chicken thighs based on preference.
- Leftover jalapeno peach sauce can be stored separately and used as a topping for salads or grilled meats.
- This recipe works well on both grill and oven, depending on your available equipment.