Okay, come on in, grab a seat! Let me tell you about something that’s been making our weeknights a little brighter – and a lot more flavorful. It all started last summer. We had a crazy good peach season, and a friend dropped off a whole heap of jalapenos from her garden. Now, I’m all about trying new things, but I had SO many peaches! I was making pies, jams, freezing them… I was peached-out! Then, staring at those jalapenos, I thought, “Why not?” That’s how this Jalapeno Peach Chicken was born.

Honestly, I wasn’t sure what to expect. My husband is usually a pretty traditional meat-and-potatoes kind of guy, and the kids can be… well, kids. But from the first bite, everyone was hooked! The sweetness of the peaches plays SO well with the heat of the jalapenos. It’s a total party in your mouth, a little sweet and a little spicy. I find that the Jalapeno Peach Chicken quickly became a family request.

I remember one particularly hectic Tuesday night. The kids were running late from soccer practice, my husband was stuck in traffic, and I was staring into the fridge, wondering what on earth I was going to make for dinner. Then I remembered I had some chicken marinating in the Jalapeno Peach mixture from the night before. Total lifesaver! It was ready in under 30 minutes, and everyone raved about it. It’s one of those dinners that makes you feel like you’ve got it all together, even when you definitely don’t.

What I love most about this Jalapeno Peach Chicken recipe is that it’s so versatile. You can grill it, bake it, or even cook it in a skillet. It’s also incredibly easy to customize to your family’s tastes. Want it spicier? Add more jalapenos! Prefer it sweeter? Use a touch more peach preserves. And the best part? It’s a fantastic way to use up those summer peaches and jalapenos before they go bad! Talk about a win-win.

My youngest, bless her heart, is not a fan of anything spicy. So, for her, I usually reserve some of the chicken before I add the jalapenos, and toss hers in a simple peach glaze. Everyone is happy, and dinner is peaceful. After all, a happy family makes for a happy cook, right? I truly believe that this Jalapeno Peach Chicken will become a staple in your home, too.

So, are you ready to give it a try? I promise, it’s easier than you think! Let’s get started, and I’ll walk you through every step. You’ll be amazed at how delicious and simple this Jalapeno Peach Chicken recipe is! I can already smell the wonderful aroma!

Ingredients

Here’s what you’ll need to make this amazing Jalapeno Peach Chicken. Don’t worry, it’s all pretty standard stuff, and I’ll give you some tips along the way.

2 pounds boneless, skinless chicken breasts: I usually buy the family pack at the grocery store. You can also use chicken thighs if you prefer dark meat. Whatever you do, make sure the internal temperature is at least 165°F. The USDA has some great resources on safe cooking temperatures, if you are interested.
1 cup peach preserves: I prefer to use a good-quality preserve with chunks of real peaches. If you don’t have preserves, you can use peach jam, but it will be a bit sweeter. If you are looking to save some money, you can always make your own peach preserves in the summer when peaches are in season! The best peaches to use are the ones that are in season.

2-3 jalapenos, seeded and minced: This is where the heat comes in! Start with two if you’re not sure how spicy you want it, and add more to taste. Remember, you can always add more, but you can’t take it away! I usually wear gloves when I’m handling jalapenos to avoid burning my skin.
1/4 cup olive oil: This helps to keep the chicken moist and adds a little richness to the sauce. You can substitute with vegetable oil or avocado oil if you prefer.
2 tablespoons apple cider vinegar: This adds a little tanginess to balance the sweetness of the peaches. You can use white vinegar or lemon juice if you don’t have apple cider vinegar on hand.

1 tablespoon soy sauce: This adds a savory depth of flavor to the sauce. I use low-sodium soy sauce to keep the sodium content down.
1 teaspoon garlic powder: Because everything is better with garlic! You can use fresh minced garlic if you prefer, but I find that garlic powder is just as good in this recipe and it’s so much faster.
1/2 teaspoon onion powder: Adds a subtle onion flavor that complements the other ingredients.

Salt and pepper to taste: Don’t be afraid to season generously!

Fresh Ingredients for Jalapeno Peach Chicken

As for storing peaches, I like to keep them in the fridge, but if they are too hard you can let them sit on the counter for a day or two. They’ll soften and become more flavorful. As for the jalapenos, they keep well in the fridge for up to a week. I usually wrap them in a paper towel to absorb any moisture.

These measurements have worked really well for my family, and I hope your family enjoys my Jalapeno Peach Chicken recipe too!

Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make this incredible Jalapeno Peach Chicken, step by step. Don’t worry, I’ll be here to guide you through the whole process!

Prepare the marinade: In a medium bowl, whisk together the peach preserves, minced jalapenos, olive oil, apple cider vinegar, soy sauce, garlic powder, onion powder, salt, and pepper. This is where the magic happens! Taste and adjust the seasonings to your liking. Remember, you can always add more jalapenos for extra heat!
Marinate the chicken: Place the chicken breasts in a resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be!

Preheat your grill or oven: If you’re grilling, preheat your grill to medium heat. If you’re baking, preheat your oven to 375°F (190°C). I’ve done this Jalapeno Peach Chicken recipe both ways, and the results are always delightful.
Grill or bake the chicken: If grilling, place the chicken breasts on the grill and cook for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). If baking, place the chicken breasts in a baking dish and bake for 20-25 minutes, or until cooked through. I always recommend using a meat thermometer to ensure that the chicken is cooked properly.
Rest the chicken: Once the chicken is cooked, remove it from the grill or oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful Jalapeno Peach Chicken.

Serve and enjoy: Slice the chicken and serve it hot. Garnish with fresh cilantro or a sprinkle of extra jalapenos, if desired.

A few tips I learned along the way: Don’t overcook the chicken! It will become dry and tough. And make sure to let it rest before slicing. When grilling, you can brush the chicken with extra marinade during the last few minutes of cooking for even more flavor. My family will often say “Wow, this Jalapeno Peach Chicken is so tender, thank you so much!”.

Honestly, the first time I made this, I didn’t have apple cider vinegar, so I used rice vinegar instead. Worked like a charm! Don’t be afraid to experiment a little bit. The great thing about this Jalapeno Peach Chicken recipe is that it’s so forgiving. If you don’t have one of the ingredients, you can always substitute something else.

Serving Ideas

Now that you’ve made this amazing Jalapeno Peach Chicken, what should you serve it with? Here are some of my favorite ways to enjoy it:

Rice: Fluffy white rice or brown rice is the perfect blank canvas to soak up all that delicious sauce. I sometimes like to add a squeeze of lime juice and some chopped cilantro to the rice for extra flavor.
Quinoa: If you’re looking for a healthier option, quinoa is a great choice. It’s packed with protein and fiber, and it has a nutty flavor that pairs well with the Jalapeno Peach Chicken.

Roasted vegetables: Roasted broccoli, asparagus, or bell peppers are all great choices. Toss them with a little olive oil, salt, and pepper, and roast them in the oven until they’re tender and slightly caramelized. Roasting vegetables brings out their natural sweetness and adds a depth of flavor that complements the chicken perfectly.
Salad: A simple green salad with a light vinaigrette is a refreshing contrast to the richness of the chicken. I like to add some sliced peaches and toasted pecans to the salad for extra flavor and texture. The combination of sweet peaches, crunchy pecans, and tangy vinaigrette creates a delightful balance of flavors and textures.
Corn on the cob: Grilled corn on the cob is a classic summer side dish that goes perfectly with this Jalapeno Peach Chicken. Slather it with butter and sprinkle it with salt and pepper for a simple and delicious treat.

I often make this Jalapeno Peach Chicken for summer barbecues or potlucks. It’s always a crowd-pleaser! And it’s so easy to transport, which makes it perfect for taking to parties. My family also loves it when I make it for dinner on a busy weeknight. It’s quick, easy, and everyone always enjoys it. It’s a surefire way to get everyone to the table with smiles on their faces.

If you have any leftover Jalapeno Peach Chicken, you can use it to make tacos, salads, or sandwiches. It’s also delicious chopped up and added to quesadillas or omelets. I love to get creative with my leftovers and find new ways to enjoy them. The versatility of this recipe helps me feed my family even when on a tight budget.

I really enjoy using this recipe for meal prepping. I often double the recipe and make a big batch on Sunday night. That way, I have lunch and dinner ready to go for the rest of the week. It’s a huge time-saver!

FAQs

Okay, let’s tackle some of the questions I get asked most often about this recipe. I’ve been making Jalapeno Peach Chicken for a while now, so I’ve heard it all!

Can I make this recipe ahead of time?

Absolutely! In fact, I often do. You can marinate the chicken overnight in the refrigerator. Just be sure not to marinate it for more than 24 hours, or the chicken might become too mushy. You can also cook the chicken ahead of time and store it in the refrigerator for up to 3 days. Then, simply reheat it when you’re ready to eat.

Can I freeze the chicken?

Yes, you can! I recommend freezing the chicken after it has been cooked. Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven or microwave. The National Center for Home Food Preservation has additional resources on safe freezing practices.

I don’t like spicy food. Can I still make this recipe?

Of course! Simply reduce the amount of jalapenos or omit them altogether. You can also use a milder pepper, like poblano or Anaheim. If you’re really sensitive to spice, you can remove the seeds and membranes from the jalapenos, as that’s where most of the heat is. A trick is to use the jalapenos for flavor but remove them before eating.

Can I use frozen peaches?

Yes, you can use frozen peaches, but I recommend thawing them completely before using them. Pat them dry with a paper towel to remove any excess moisture. Frozen peaches tend to be a bit softer than fresh peaches, so they might not hold their shape as well in the sauce.

I don’t have peach preserves. What can I use instead?

You can use peach jam, peach sauce, or even fresh or frozen peaches. If using fresh or frozen peaches, you might want to add a little extra sugar to the sauce to compensate for the lack of sweetness in the preserves.

Can I make this recipe in a slow cooker?

Yes, you can! Place the chicken breasts in the slow cooker and pour the marinade over them. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Shred the chicken with two forks and serve it over rice or quinoa.

I actually made a mistake the first time I made this Jalapeno Peach Chicken, and used WAY too much jalapeno. It was inedible. Now I always taste the marinade before adding the chicken!

Conclusion

This Jalapeno Peach Chicken is more than just a recipe to me; it’s a reminder of those lazy summer days, overflowing gardens, and the joy of creating something delicious with simple ingredients. It’s proof that sometimes, the most unexpected combinations turn out to be the best. And it’s a dish that always brings my family together, no matter how hectic our lives get. I hope this Jalapeno Peach Chicken can do the same for you and yours.

Here are some final tips to ensure your Jalapeno Peach Chicken is a success:

Don’t be afraid to experiment with the spice level. Add more or less jalapenos to suit your taste.
Marinate the chicken for at least 30 minutes to allow the flavors to meld.

Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature.

I’ve even tried adding a little bit of brown sugar to the marinade for a richer flavor. Or sometimes I’ll throw in a pinch of red pepper flakes for an extra kick. Feel free to make this Jalapeno Peach Chicken your own!

I really want you to try this recipe and let me know how it goes. Please share your own variations and tips in the comments below. And if you loved this recipe, be sure to check out my recipe for honey bbq chicken tenders, and my guide on how long chicken should be in brine. I hope this Jalapeno Peach Chicken becomes a staple at your dinner table just like it has in my house. Don’t forget to share this recipe with your friends and family! I have a feeling they will love this Jalapeno Peach Chicken, too!

Jalapeno Peach Chicken

Print Recipe

This Jalapeno Peach Chicken recipe is a flavorful combination of sweet and spicy. Juicy chicken breasts are glazed with a vibrant peach and jalapeno sauce for a delicious and easy weeknight meal.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 25 minutes

Total Time: 40 minutes
Yield: 4 servings
Category: Dinner

Method: Skillet
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts

2 ripe peaches, pitted and diced
1 jalapeno, seeded and minced
2 cloves garlic, minced

1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon honey

1 tablespoon olive oil
1 teaspoon cornstarch
Salt and pepper to taste

Optional: chopped cilantro for garnish

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Instructions

In a small bowl, whisk together chicken broth, soy sauce, honey, and cornstarch. Set aside.

Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper.
Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
Add diced peaches and minced jalapeno to the skillet. Cook for 2-3 minutes, until peaches are slightly softened.

Add minced garlic and cook for 1 minute more, until fragrant.
Pour the chicken broth mixture into the skillet and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
Return the chicken breasts to the skillet and coat with the peach jalapeno sauce.

Simmer for another 2-3 minutes, allowing the chicken to heat through.
Garnish with chopped cilantro, if desired. Serve immediately.

Notes

Serve over rice or quinoa for a complete meal. For a milder flavor, remove the seeds and membranes from the jalapeno.