Steps
1. Preheat your grill to medium-high heat.
2. In a small bowl, combine diced peach, minced jalapeño, honey, olive oil, salt, and pepper to create the glaze.
3. Season the chicken thigh with salt and pepper on both sides.
4. Place the chicken thigh on the grill, skin side down, and cook for about 6-7 minutes.
5. Flip the chicken and brush the peach-jalapeño glaze generously on the top. Grill for another 6-7 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
6. Remove from the grill, let rest for a few minutes, and garnish with fresh cilantro if desired.
7. Serve hot and enjoy your sweet and spicy creation!