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 Peach-Jalapeño Grilled Chicken is one of the highlights for me so far, something that I started working on B.G. (before grill 😏) but couldn’t 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 uses peach preserves, so you can make it any time of year, though if it is peach season, fresh grilled peaches make for a sweet side. Jalapeños add some zing, along with a bit of fresh ginger. It's a sticky, spicy, sweet, savory combo that screams summer, Perfect with a side salad or grilled veggies. 

(And, it’s fast to make and EASY. If you know how to stir, you can make this glaze — because that’s all you have to do, stir it together. 🙌)

Peach-Jalapeño Grilled Chicken
Peach-Jalapeño Grilled Chicken

Peach-Jalapeño Grilled Chicken

Published July 31, 2018 by
   Print This Recipe

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. Place chicken in the bowl with the sauce, and turn to coat.
    3. 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.
    4. Cook chicken breasts until they reach an internal temperature of 165°F or the juices run clear (I use this Instant Read Thermometer, and it’s great (affiliate link!))
    5. 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.
    6. Remove chicken from heat, and sprinkle with cilantro. Serve hot with lime wedges and fresh jalapeño slices.

    Comment

    30-Minute Paleo Pumpkin Butter

    Paleo Pumpkin Butter

    Things have been busy as ever around here, which means two things:

    1) I could really go for a sweet-tooth fix

    2) It would be great if that fix was quick to whip up... and by quick, I mean it should take less time to get in my tummy than it does for me to watch the latest episode of Survivor. 

    Paleo Pumpkin Butter

    The answer, dear readers, is pumpkin butter. It's smooth, it's sweet, and I typically have all of the ingredients on hand. And did I mention no refined sugars?! Pumpkin butter is the dream. Apple butter is pretty good too. 

    And sure, pumpkin butter is also great because you can spread it on things, but who does that when they can just eat it straight off the spoon? One of my favorite movies as a kid was Mary Poppins... as Mary always says, A spoonful of sugar helps the medicine go down! I'm sure she was referring to wholesome, natural sugars found in fruits, right? 😉

    Paleo Pumpkin Butter

    Anyways, it's working for me this week-- pumpkin butter is where it's at. 

    Paleo Pumpkin Butter

    30-Minute Paleo Pumpkin Butter

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    Spread it on bread, eat it with crackers or apples, swirl it into yogurt.

    Yields: 1.5 cups   |    Total Time:



    Ingredients:

    • 1 1/2 cup pumpkin
    • 1 apple
    • 1/2 cup water
    • 2 tablespoons honey
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ginger
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon cloves

    Directions:

    1. Blend the apple with the water until pureed. Strain the juice into a sauce pan.
    2. Stir the pumpkin with the apple juice. Add the honey and the spices and whisk until fully combined.
    3. Place over low heat, cover and bring to a simmer. Stir occasionally. Cook for 30 minutes, and then turn off the stove and uncover to allow the pumpkin butter to cool. Store in jar.

    5 Comments