Peach-Jalapeño Grilled Chicken

Peach-Jalapeño Grilled Chicken
Peach-Jalapeño Grilled Chicken

We got a grill. WE GOT A GRILL! 

Over the last two years, I've slowly but steadily growing a list of "things I'll make when we get a grill," but we held out, looking for a good deal. And, after two years of waiting? Not once did we spot a grill on sale that was also a grill we wanted. But earlier this month, we finally got a grill off of Craigslist -- a steal, really. 

And oh have we been grilling. Chicken. Sausages. Fish for tacos. Even brussels sprouts. This recipe is one of the highlights for me so far, something that I started working on B.G. (before grill 😏) but could get quite right until we had a grill. Nothing like cooking over an open flame! 

I have been super crazy for peaches lately, gobbling them up fresh every day. This recipe using peach preserves, and fresh grilled peaches make for a sweet side. Jalapeños add some zing, along with a bit of fresh ginger. It's a spicy, sticky, sweet, savory combo that screams summer, Perfect with a side salad or grilled veggies. 

Peach-Jalapeño Grilled Chicken
Peach-Jalapeño Grilled Chicken

Peach-Jalapeño Grilled Chicken

Published July 31, 2018 by
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Serves: 2-3   |    Active Time: 20 minutes



Ingredients:

  • 1/2 cup peach preserves
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoon freshly grated ginger
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 pound chicken breasts (about 2 large breasts)
  • For serving: 1-2 peaches, cilantro for garnish, lime wedges, fresh jalapeño slices

  • Directions:

    1. Whisk together the peach preserves, soy sauce, rice vinegar, ginger, garlic, and jalapeño in the bottom of a medium-sized mixing bowl.
    2. Heat grill with a medium-high flame. When the grill is hot, place the chicken on the grate and close the lid. Allow the chicken to cook for 3 minutes with out moving to get good sear marks. Then, flip to the second side.
    3. Cook chicken breasts until they reach an internal temperature of 165°F (I use this Instant Read Thermometer, and it’s great (affiliate link!))
    4. If serving with grilled peaches: slice peaches in half and remove the pit. Lightly oil the fleshy side of each peach (use a high-heat oil such as coconut) and place on the grill. Grill for 4-5 minutes, undisturbed.
    5. Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.