Grilled Chicken Thighs with Jalapeño Peach Glaze

Name: Grilled Chicken Thighs with Jalapeño Peach Glaze
Total time: 25 min
Ingredients: 1 chicken thigh (bone-in, skin-on); 1 ripe peach, diced; 1 small jalapeño, seeded and minced; 1 tablespoon honey; 1 tablespoon olive oil; Salt and pepper to taste; Fresh cilantro for garnish (optional)

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25 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 chicken thigh (bone-in, skin-on)
1 ripe peach, diced
1 small jalapeño, seeded and minced
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Ingredient substitutions

Fresh peach Use an equal amount of ripe nectarine, diced.
Honey Use an equal amount of maple syrup.
Fresh cilantro Use fresh flat-leaf parsley for a mild herbal garnish.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein24 g

Carbohydrates22 g

Fat18 g

Fiber 2 g · Sugar 19 g · Sodium 430 mg

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Savor the summer with this tantalizing dish of grilled chicken thighs, coated in a sweet and spicy jalapeño peach glaze. Perfect for barbecues, this recipe combines the juicy tenderness of chicken with the vibrant flavors of fresh peaches and a kick from jalapeños.

Steps

Preheat your grill to medium-high heat.
In a small bowl, combine diced peach, minced jalapeño, honey, olive oil, salt, and pepper to create the glaze.
Season the chicken thigh with salt and pepper on both sides.
Place the chicken thigh on the grill, skin side down, and cook for about 6-7 minutes.
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).
Remove from the grill, let rest for a few minutes, and garnish with fresh cilantro if desired.
Serve hot and enjoy your sweet and spicy creation!

Tips for Grilled Chicken Thighs with Jalapeño Peach Glaze

A ripe peach should smell fragrant and yield slightly when pressed; an underripe one may stay firm and tart in the glaze.
Keep the lid closed as much as possible for steadier grilling, and avoid moving the thigh too often so the skin can brown.
The glaze contains honey and fruit, so it can darken quickly; watch for scorching and shift the chicken to a cooler part of the grill if needed.