Ingredients
• 4 boneless, skinless chicken breasts (or thighs)
• 1 cup fresh peach slices (or canned, drained)
• 1 jalapeño, thinly sliced (seeds removed for milder heat)
• 2 tbsp olive oil
• 2 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil or cilantro, for garnish
Instructions
- Marinate the chicken: In a bowl, whisk olive oil, honey, vinegar, garlic, paprika, salt, and pepper. Add chicken and coat well. Marinate 15–30 minutes (or up to 2 hours).
- Preheat grill, grill pan, or oven broiler to medium-high heat.
- Thread chicken, peaches, and jalapeño slices onto skewers (if using wooden, soak first).
- Grill 5–6 minutes per side, until chicken reaches 165°F (74°C) and peaches are caramelized.
- Remove from heat and let rest 5 minutes.
- Garnish with fresh basil or cilantro and extra peach slices if desired.
✨ Serve over quinoa, rice, or a bed of greens for a complete meal!
🔥 Spice tip: Keep jalapeño seeds for extra heat—or omit for family-friendly flavor.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 12 mins , Total Time : 35 mins , Servings : 4 , Calories : 210 , Net Carbs: 14g , Fats: 6g , Protein: 26g