Jalapeño Peach Chicken

Name: Jalapeño Peach Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 2 peaches, diced; 1 jalapeño, sliced; 2 tablespoons olive oil; 1/4 cup honey; 2 tablespoons soy sauce; 2 cloves garlic, minced; 1 tablespoon apple cider vinegar; Salt and pepper to taste; Fresh cilantro, chopped, for garnish

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If you’re looking to elevate your grilling game with a burst of sweet and spicy flavors, Jalapeño Peach Chicken is your go-to recipe. This dish features succulent grilled chicken thighs glazed with a mouthwatering honey-peach-jalapeño sauce, garnished with fresh cilantro for a refreshing touch. Perfect for summer cookouts or a flavorful weeknight dinner, this recipe promises a delightful combination of tastes that will have everyone asking for seconds.

Ingredients:

4 boneless, skinless chicken thighs

2 peaches, diced

1 jalapeño, sliced

2 tablespoons olive oil

1/4 cup honey

2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon apple cider vinegar

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Directions:

Preheat the Grill:

Start by preheating your grill to medium-high heat, ensuring it’s hot and ready for the chicken.

Make the Honey Sauce:

In a small bowl, whisk together honey, soy sauce, minced garlic, and apple cider vinegar. This combination creates a tangy-sweet glaze with a hint of savory depth.

Season and Grill the Chicken:

Season the chicken thighs with salt and pepper, then brush them with olive oil to keep them juicy on the grill. Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C), ensuring they are cooked through and beautifully charred.

Prepare the Peach-Jalapeño Mixture:

While the chicken grills, heat a skillet over medium heat and add the diced peaches and sliced jalapeño. Pour the honey mixture over the peaches and jalapeño, cooking for about 5 minutes until the sauce thickens slightly and the flavors meld together.

Glaze the Chicken:

Once the chicken is done, brush it with the peach-jalapeño glaze and grill for an additional 1-2 minutes per side to caramelize the glaze, creating a deliciously sticky and flavorful coating.

Serve:

Serve the grilled chicken topped with the remaining peach-jalapeño mixture and garnish with fresh cilantro. The cilantro adds a bright, herbal note that complements the sweet and spicy glaze.

Serving Tips:

Pairing Suggestions:

Serve with a side of rice or quinoa to soak up the extra peach-jalapeño glaze.

Complement with a fresh salad, such as a mixed greens salad with a light vinaigrette or a cucumber-tomato salad for a refreshing contrast.

Add a side of grilled vegetables or corn on the cob to round out the meal.

Presentation:

Garnish the chicken with additional fresh cilantro and a sprinkle of lime zest for an extra burst of flavor and color.

Serve on a platter with the remaining peach-jalapeño mixture drizzled over the top for a visually appealing presentation.

Serving Temperature:

For the best taste and texture, serve the chicken immediately after grilling while it’s still warm.

Storage Tips:

Refrigeration:

Store leftover Jalapeño Peach Chicken in an airtight container in the refrigerator. It will keep well for up to 3-4 days.

Freezing:

If you want to store the chicken for a longer period, you can freeze it. Place the cooled chicken in a freezer-safe container or resealable plastic bag. It can be frozen for up to 2-3 months.

For best results, freeze the chicken and glaze separately to avoid sogginess.

Reheating:

To reheat, thaw frozen chicken overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.

Alternatively, you can reheat in a skillet over medium heat, adding a splash of water or chicken broth to keep the chicken moist.

Avoid Overheating:

When reheating, be careful not to overcook the chicken, as it can become dry. Heat just until warmed through.

Related Recipes:

FRIED APPLE OR PEACH PIES

FAQs:

Can I use chicken breasts instead of thighs for this recipe?

Yes, you can use chicken breasts if you prefer. However, chicken thighs are recommended for their juiciness and flavor. If using breasts, adjust the grilling time to ensure they reach an internal temperature of 165°F (74°C) without drying out.

How can I make the peach-jalapeño glaze spicier or milder?

To adjust the spice level, you can add more or fewer jalapeños to the glaze. For extra heat, include the seeds from the jalapeño. For a milder version, use just half a jalapeño or remove the seeds before adding them to the skillet.

Can I make the glaze ahead of time?

Yes, you can prepare the peach-jalapeño glaze in advance. Store it in an airtight container in the refrigerator for up to a week. Reheat the glaze gently on the stove before using it to brush onto the grilled chicken.

What can I use as a substitute for honey in the glaze?

If you need a substitute for honey, you can use maple syrup or agave nectar. Both will provide a similar sweetness and consistency. If you prefer a sugar-free option, you can use a sugar substitute like stevia or erythritol, but adjust the quantity to taste.

Conclusion:

Jalapeño Peach Chicken combines tender grilled chicken with a delectable sweet and spicy peach-jalapeño glaze for a standout meal. This recipe is perfect for summer grilling and pairs well with various sides. Enjoy a burst of flavor that’s both refreshing and satisfying.

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