Peach season is officially here—and there’s no better way to celebrate than with this sweet and spicy jalapeño peach grilled chicken! This recipe is gluten-free, dairy-free, soy-free, refined sugar free and packed with bold summer flavors that are sure to impress.
Whether you’re grilling outside or cooking indoors, this dish is simple, delicious, and perfect for busy weeknights or weekend gatherings. Best part? It uses real, whole-food ingredients that nourish your body.
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Why You’ll Love This Recipe
- Seasonal & fresh – juicy summer peaches add the perfect sweetness.
- Healthy & balanced – high protein, naturally sweetened with raw honey.
- Easy to make indoors or outdoors – perfect for any kitchen setup.
Health Benefits of Key Ingredients
- Peaches – High in vitamins A and C, and rich in antioxidants to support immune health and glowing skin.
- Jalapeños – Contain capsaicin, which may boost metabolism and support heart health.
- Chicken breast – A lean source of protein to support muscle repair and keep you full.
- Raw honey – Antibacterial and antioxidant-rich, while providing natural sweetness.
- Coconut aminos – A soy-free, lower-sodium alternative to soy sauce.
- Apple cider vinegar – Aids digestion and helps balance blood sugar.
No Grill? No Problem
If you don’t have a grill or prefer to cook inside, I love using my Anolon Grilling Pan – it heats evenly and delivers those gorgeous, authentic grill marks every time. It’s made with heavy-duty hard-anodized aluminum and a nonstick surface, making cleanup a breeze.
👉 Click here to shop the Anolon Grilling Pan
Other Summer Produce in Season
Summer is bursting with vibrant produce! Here are a few more seasonal favorites and recipes you can try:
- Cucumbers – 5-Minute Healthy Tzatziki Sauce
- Strawberries – Strawberry Crisp with Cottage Cheese Ice Cream
- Corn – Healthy Mexican Street Corn Salad
- Avocados – Strawberry, Avocado & Goat Cheese Salad
Ingredients
- 2 lbs chicken breasts
- 2 peaches (diced finely)
- 2 jalapeño’s (diced finely)
- 2 tbsp olive oil (organic, EV)
- 1/4 cup honey (organic, raw, unfiltered)
- 1/4 cup coconut aminos (organic)
- 1/2 tsp Dijon mustard (organic)
- 3 tsp garlic (minced)
- 1 lime (juice & zest)
- 2 tbsp apple cider vinegar (organic)
- 1/4 cup cilantro (chopped, plus more to taste)
- Rice for serving (optional)
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Instructions
- Make the Glaze: In a small bowl, whisk together honey, coconut aminos, Dijon mustard, garlic, lime juice, lime zest, apple cider vinegar, and chopped cilantro. Set aside 2 tablespoons of the mixture for later.
- Prep the Chicken: Pat chicken breasts dry and season both sides with garlic powder, salt, and pepper.
- Grill the Chicken: Heat your grill or grilling pan over medium to medium-high heat with 1 tablespoon of olive oil. Grill the chicken for 6–7 minutes per side, or until internal temperature reaches 165°F.
- Make the Peach Jalapeño Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced peaches and jalapeños. Sauté for 3–4 minutes until softened and fragrant.
- Add the Glaze: Pour the remaining glaze (excluding the 2 tbsp reserved) into the skillet with the peaches and jalapeños. Reduce heat to low and let simmer for about 5 minutes until the sauce thickens. Optional: Make a slurry with 1 tbsp water + 1 tbsp flour to help thicken faster.
- Glaze the Chicken: Brush the reserved glaze over your nearly-finished chicken breasts during the final minute or two of cooking to caramelize.
- Serve & Enjoy: Plate the chicken and spoon the warm peach jalapeño sauce over the top. Garnish with extra cilantro and a squeeze of lime if desired. I like to serve mine over rice and with a side salad.
FAQ’s
Can I make this ahead of time?
Yes! You can prep the glaze ahead of time and chop up your jalapenos & peaches to speed up time in the kitchen.
Is this recipe spicy?
It’s mild to medium. Remove the jalapeño seeds if you prefer a milder flavor. I don’t think it’s spicy at all though!
Can I use frozen peaches?
Fresh is best in my opinion, but you can use thawed frozen peaches if that is all you have.
Can I substitute the chicken?
Absolutely! Shrimp or salmon would also be delicious!
How To Store & Reheat Leftovers
Refrigerator:
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer:
You can freeze the grilled chicken (without the peach sauce) for up to 2 months. Let it cool completely, then wrap tightly in parchment and place in a freezer-safe bag. Thaw overnight in the fridge and reheat in a skillet or air fryer. Freeze the sauce separately.
Reheating:
Reheat gently on the stove over medium heat until warmed through. You can add a splash of water if needed to keep it juicy and flavorful. If you don’t have time to do this, you can totally just zap it in the microwave as well for a minute or so!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Jalapeno Peach Grilled Chicken
Description
Peach season is officially here—and there’s no better way to celebrate than with this sweet and spicy jalapeño peach grilled chicken! This recipe is gluten-free, dairy-free, soy-free, refined sugar free and packed with bold summer flavors that are sure to impress.
Ingredients
Instructions
-
Make the Glaze: In a small bowl, whisk together honey, coconut aminos, Dijon mustard, garlic, lime juice, lime zest, apple cider vinegar, and chopped cilantro. Set aside 2 tablespoons of the mixture for later.
-
Prep the Chicken: Pat chicken breasts dry and season both sides with garlic powder, salt, and pepper.
-
Grill the Chicken: Heat your grill or grilling pan over medium to medium-high heat with 1 tablespoon of olive oil. Grill the chicken for 6–7 minutes per side, or until internal temperature reaches 165°F.
-
Make the Peach Jalapeño Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced peaches and jalapeños. Sauté for 3–4 minutes until softened and fragrant.
-
Add the Glaze: Pour the remaining glaze (excluding the 2 tbsp reserved) into the skillet with the peaches and jalapeños. Reduce heat to low and let simmer for about 5 minutes until the sauce thickens. Optional: Make a slurry with 1 tbsp water + 1 tbsp flour to help thicken faster.
-
Glaze the Chicken: Brush the reserved glaze over your nearly-finished chicken breasts during the final minute or two of cooking to caramelize.
-
Serve & Enjoy: Plate the chicken and spoon the warm peach jalapeño sauce over the top. Garnish with extra cilantro and a squeeze of lime if desired. I like to serve mine over rice and with a side salad.
Nutrition Facts
Nutrition Facts
Servings 6
Serving Size 1/3 lb chicken + sauce
- Amount Per Serving
- Calories 366kcal
- % Daily Value *
- Total Fat 10.1g16%
- Saturated Fat 2.2g12%
- Cholesterol 128.5mg43%
- Sodium 315.3mg14%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 0.9g4%
- Sugars 19g
- Protein 47.4g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
