SUMMER

Grilled Jalapeño Peach Chicken

A Sweet & Spicy Summer Favorite

Nutritional Benefits of Key Ingredients

Peaches – Packed with vitamins A and C, peaches are also a good source of fiber and antioxidants. They support healthy skin, digestion, and immune function. Be sure to choose ripe peaches—slightly soft to the touch—for optimal flavor and texture when grilled.

Jalapeños – Jalapeños are a great way to add heat without heavy calories. They contain capsaicin, which has been linked to boosting metabolism and reducing inflammation.

Chicken Breast – Lean and protein-rich, chicken breast supports muscle repair, helps you feel full longer, and contains important B vitamins for energy.

Cilantro – Cilantro is high in antioxidants and adds a fresh, cooling note to balance spicy flavors. It may support digestion and help detoxify heavy metals from the body.

Limes – Rich in vitamin C, limes brighten dishes and support immune health, skin renewal, and iron absorption.

Rice – Jasmine rice offers a source of quick energy, and when paired with fresh herbs and citrus, it makes for a vibrant and satisfying base.

Ingredients

Cilantro Lime Rice

  • 2 cups jasmine rice

  • 3 cups water or chicken stock

  • 1 Tbsp unsalted butter

  • Kosher salt and pepper

  • 2 limes, zested and juiced

  • ¾ cup chopped fresh cilantro

Grilled Chicken

  • 2 lbs boneless, skinless chicken breasts

  • Kosher salt and pepper

  • 1 tsp smoked paprika

  • 1 tsp garlic powder

  • 2 ripe peaches, pitted and halved

  • ¼ cup peach preserves (or apricot as a substitute)

  • 2 Tbsp apple cider vinegar

Jalapeño Peach Salsa

  • 2 ripe peaches, diced

  • 2 jalapeños, seeded and finely diced (use 1 for mild)

  • 2 garlic cloves, minced

  • 1 small shallot, diced

  • ⅓ cup chopped fresh cilantro

  • Juice of 1–2 limes

  • Kosher salt and pepper to taste

 

Directions

1. Make the Rice
Rinse rice under cold water until it runs clear. In a saucepan, bring water or stock to a boil. Stir in rice, butter, and a generous pinch of salt and pepper. Cover, reduce to a simmer, and cook for 12–15 minutes until liquid is absorbed. Remove from heat and stir in lime zest, juice, and cilantro.

2. Prep & Grill the Chicken
Preheat your grill to high. Season chicken with salt, pepper, smoked paprika, and garlic powder. Whisk preserves and vinegar in a small bowl.

Grill Tip: Place a piece of foil under the chicken or grill on an upper rack to reduce mess from the sticky glaze.

Grill chicken for 5–6 minutes per side. In the last few minutes, brush with peach glaze, flipping and brushing twice for a sticky finish. Add halved peaches to the grill cut-side down for 1–2 minutes.

Remove and let chicken rest 5–10 minutes before slicing.

3. Make the Salsa
In a bowl, combine diced peaches, jalapeños, garlic, shallot, cilantro, and lime juice. Season with salt and pepper. Stir and let it sit 5–10 minutes before serving for best flavor.

 

Recipe Tips & Substitutions

  • Chicken Breasts Too Big? Slice in half horizontally before grilling. They’ll cook faster and serve up beautifully sized portions.

  • Peach Perfection: Use ripe, slightly soft peaches for ideal texture and caramelization.

  • Foil Friendly: Place foil under the chicken during glazing to prevent sticky mess on the grill.

  • Heat Level: Use just one jalapeño (or none) for a milder salsa, or go bolder with two and leave the seeds.

  • Swap It Out: No peach preserves? Try apricot jam, orange marmalade, or honey with a splash of vinegar.

  • No Cilantro? Try parsley or basil.

  • Low-Carb Alternative: Serve over cauliflower rice or a mixed greens bed.

 

Serves: 4 | Prep Time: 35 min | Cook Time: 15 min | Total Time: 50 min

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