Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 ripe peaches, pitted and diced
- 2 jalapenos, seeded and minced (remove more seeds for less heat)
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Instructions
- Step 1: In a large bowl, whisk together olive oil, honey, lime juice, chili powder, and cumin.
- Step 2: Add the diced peaches and minced jalapenos to the bowl and toss to coat.
- Step 3: Add the chicken pieces to the bowl and toss until they are evenly coated in the peach-jalapeno mixture. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 4: Preheat your grill or grill pan to medium-high heat.
- Step 5: Grill the chicken for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Step 6: Serve immediately. Optional: Garnish with fresh cilantro or a sprinkle of lime zest.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water or chicken broth to prevent drying out.
- Serve this vibrant dish over fluffy rice or quinoa for a complete and satisfying meal.
- For extra smoky flavor, char the peaches and jalapenos slightly on the grill before adding them to the marinade.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American