Print

Flavorful Grilled Peach Chicken Thighs Recipe with Easy Honey Jalapeño Glaze

grilled peach chicken thighs - featured image
Print Recipe

A quick and easy grilled chicken thigh recipe featuring a sweet and spicy honey jalapeño glaze paired with caramelized grilled peaches. Perfect for busy weeknights or backyard barbecues.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 g)
  • 2 ripe peaches, halved and pitted
  • ⅓ cup (113 g) honey
  • 1 medium jalapeño, finely chopped (remove seeds for mild heat)
  • 2 cloves garlic, minced
  • Juice of 1 lime (about 2 tablespoons / 30 ml)
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste
  • 1 teaspoon smoked paprika
  • Optional: chopped cilantro or parsley for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and smoked paprika on both sides.
  2. In a medium bowl, whisk together honey, finely chopped jalapeño, minced garlic, and lime juice. Set aside.
  3. Halve and pit the peaches, then brush cut sides lightly with olive oil.
  4. Preheat your grill: heat one side to about 400°F (200°C) for searing, leaving the other side cooler for indirect cooking.
  5. Place chicken thighs skin-side down on the hot side of the grill. Grill for 5-7 minutes without moving to get a good sear.
  6. Flip chicken and cook for another 5 minutes. Move chicken to indirect heat side, brush with glaze, and close the lid.
  7. Cook for 10-12 more minutes, brushing with glaze every 3-4 minutes until internal temperature reaches 165°F (74°C).
  8. While chicken finishes, place peaches cut side down on the hot part of the grill. Grill for 3-4 minutes until grill marks form and caramelization occurs.
  9. Flip peaches and warm the other side for 1-2 minutes until tender but not mushy.
  10. Remove chicken and peaches from the grill. Let chicken rest for 5 minutes to lock in juices.
  11. Drizzle any leftover glaze over the top, sprinkle with fresh herbs if using, and serve immediately.

Notes

Pat chicken skin dry for crispiness. Use direct heat for searing and indirect heat for cooking through. Apply glaze after searing to avoid burning sugars. Watch peaches closely to prevent burning. Let chicken rest after grilling for juiciness. Glaze can be made a day ahead and stored in the fridge.

Nutrition

Keywords: grilled chicken, peach chicken, honey jalapeño glaze, barbecue, easy dinner, summer recipe, grilled peaches, spicy glaze

Find it online: https://sizzlesprout.com/flavorful-grilled-peach-chicken-thighs-recipe-with-easy-honey-jalape-n-o-glaze/