Description
This Grilled Jalapeño Peach Chicken is the ultimate summer dinner, featuring juicy grilled chicken brushed with a sweet peach glaze and topped with a fresh jalapeño peach salsa. Served over fluffy cilantro lime rice, it’s an easy, family-friendly meal packed with sweet, smoky, and spicy flavors that are perfect for weeknights or backyard cookouts.
Ingredients
Scale
For the Cilantro Lime Rice
- 2 cups jasmine rice
- 3 cups water or chicken stock
- 1 tablespoon unsalted butter
- Kosher salt and black pepper, to taste
- Zest of 2 limes
- 3 tablespoons fresh lime juice
- ¾ cup chopped fresh cilantro
For the Chicken
- 2 pounds boneless, skinless chicken breasts
- Kosher salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 peaches, pitted and halved
- ¼ cup peach preserves
- 2 tablespoons apple cider vinegar
For the Jalapeño Peach Salsa
- 2 peaches, diced
- 2 jalapeños, seeded and diced
- 2 garlic cloves, minced
- 1 shallot, diced
- ⅓ cup chopped fresh cilantro
- Juice of 1–2 limes
- Kosher salt and black pepper, to taste
Instructions
- Rinse the jasmine rice until the water runs clear. Cook with water or chicken stock, butter, salt, and pepper until tender. Stir in the lime zest, lime juice, and cilantro.
- Preheat the grill to high heat.
- Season the chicken with salt, pepper, smoked paprika, and garlic powder. Season the peach halves lightly with salt and pepper.
- Whisk together the peach preserves and apple cider vinegar.
- Grill the chicken for 5–6 minutes per side. Brush with the peach glaze during the last few minutes, flipping and glazing several times.
- Grill the peach halves for 1–2 minutes until lightly charred.
- Combine the diced peaches, jalapeños, garlic, shallot, cilantro, lime juice, salt, and pepper to make the salsa.
- Let the chicken rest for 5–10 minutes before slicing.
- Serve the grilled chicken over cilantro lime rice and top generously with the fresh jalapeño peach salsa.
Notes
- Use ripe but firm peaches so they hold up well on the grill.
- Remove all jalapeño seeds for a milder salsa, or leave some in for extra heat.
- Chicken thighs can be substituted for chicken breasts.
- Leftovers make excellent salads, wraps, and rice bowls.
- Always cook chicken to an internal temperature of 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 495 kcal
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 125 mg