Sweet & Spicy Grilled Jalapeno Peach Chicken (Poulet aux Pêches Jalapeño)

By Jason Griffith

Introduction

When summer is in full swing and the stone fruit is at its peak, there is nothing quite like the combination of juicy peaches and the creeping heat of a fresh jalapeño. This Jalapeno Peach Chicken (or Poulet aux pêches Jalapeno) is a recipe I developed for those nights when you want something that feels upscale and gourmet but requires very little effort.

The secret lies in the balance. You have the savory depth of soy sauce, the zing of lime, and the natural sugars from the honey and peaches that caramelize beautifully over an open flame. It’s a dish that bridges the gap between a backyard BBQ and a sophisticated bistro meal.

Why I Love This Recipe

I am a huge fan of “sweet-heat” flavor profiles. This recipe is a standout because it utilizes fresh, seasonal produce to create a salsa that is both refreshing and bold. Unlike heavy cream-based dishes, this chicken is light and vibrant.

It’s also incredibly versatile. While it’s perfect for a weekend grill-out, it’s fast enough for a Tuesday night dinner. Plus, if you love bold chicken dishes, you might also enjoy my Mexican Chicken and Rice Casserole for another flavor-packed family favorite.

List of Ingredients

To make this masterpiece, you will need:

• 4 boneless, skinless chicken thighs: Thighs stay much juicier on the grill than breasts.
• 2 fresh peaches: Look for fruit that is firm but yields slightly to pressure.
• 1 medium jalapeño: Sliced thin (remove seeds for less heat).
• 1/4 cup fresh cilantro: Chopped finely for a burst of herb flavor.
• 2 tbsp extra virgin olive oil: The base for our marinade.
• 1 tbsp honey: This helps with the char and balances the spice.
• 1 tbsp soy sauce: Provides the essential umami/salt element.
• 1 tbsp lime juice: Freshly squeezed is best!
• 2 cloves garlic: Minced finely.
• Salt and pepper: To taste.

Swaps and Notes

• The Protein: If you aren’t a fan of thighs, you can use chicken breasts, but be sure to pound them to an even thickness so they don’t dry out.
• The Fruit: If peaches aren’t in season, nectarines or even grilled pineapple work beautifully as a substitute.
• The Heat: For a milder version, use a poblano pepper instead of a jalapeño.
• The Herbs: If you belong to the group that thinks cilantro tastes like soap, fresh mint or basil provides a surprisingly delicious alternative to this fruity salsa.

List of Steps for the Recipe

1. Prepare the Marinade: In a small mixing bowl, whisk together the olive oil, honey, soy sauce, lime juice, minced garlic, salt, and pepper until well combined.
2. Marinate the Chicken: Place your chicken thighs into a large, resealable plastic bag. Pour the marinade over the meat, seal it tightly, and massage the bag to ensure every inch of the chicken is coated. Let it rest in the refrigerator for at least 30 minutes (though 2 hours is even better).
3. Heat the Grill: Pre-heat your outdoor grill (or indoor grill pan) to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for 6-8 minutes per side. You are looking for an internal temperature of 165°F and beautiful charred grill marks.
5. Assemble the Salsa: While the chicken is sizzling, toss your sliced peaches, sliced jalapeños, and chopped cilantro in a medium bowl. The juices from the peaches will create a natural dressing.
6. Rest and Serve: Remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute. Top each thigh generously with the peach jalapeño salsa and serve immediately.

Tips for Success

• Don’t skip the rest: Letting the chicken rest after grilling is the difference between a dry meal and a succulent one.
• Char your peaches: If you want an extra layer of flavor, grill the peach slices for 1 minute per side before mixing them into the salsa.
• Salsa freshness: Make the salsa right before serving so the peaches stay firm and don’t get mushy.

Serving Suggestions and Pairings

This chicken is the star of the show, but it loves company! I recommend serving it alongside a light grain like quinoa or jasmine rice to soak up the peach juices.

For a complete summer spread, pair this with a cold glass of Blueberry Lemonade or a Classic Margarita to complement the lime and jalapeño notes. If you are feeding a larger crowd, these Sheet Pan Quesadillas make a great side-appetizer.

Nutritional Information (Per Serving)

• Calories: 285 kcal
• Protein: 24g
• Fat: 14g
• Carbohydrates: 16g
• Fiber: 2g
• Sugar: 12g

Storage and Leftover Tips

Store any leftover chicken and salsa in separate airtight containers in the refrigerator. The chicken will last for up to 3 days. When reheating, do so gently in a skillet to keep it moist. The leftover chicken is actually fantastic when sliced cold and served over a Light Tangy Chicken Salad.

More Recipes You Will Love

• Mexican Chicken and Rice Casserole
• Light Tangy Chicken Salad (No-Mayo)
• Easy Sheet Pan Quesadillas

Final Thoughts

I hope this Jalapeño Peach Chicken becomes a staple in your summer rotation! It’s a vibrant, healthy, and exciting way to shake up your usual chicken routine.

Did you try this recipe? I’d love to hear your thoughts! Leave a comment below, and don’t forget to follow Chef Maniacon social media for more daily recipe inspiration. Happy grilling!