This jalapeño peach chicken has become one of those dishes I reach for when I want something that tastes like summer on a plate but comes together with very little fuss. I first put these flavors together one evening when ripe peaches were overflowing at the farmers' market and I wanted to use them in a savory way. Combining peach preserves with chopped jalapeño and a splash of soy and vinegar produced a glaze that both brightened and caramelized on the grill. The result was sweet, spicy, and deeply satisfying. My family insisted I make it again the next weekend and it quickly became a backyard favorite.

What I love most about this preparation is the balance: the preserves provide body and stickiness, the jalapeño gives a fresh pepper heat rather than one-note spiciness, and the soy plus apple cider vinegar adds umami and acid that keep the chicken from tasting cloying. The thighs stay juicy on the grill, and a quick rest lets the juices redistribute so each bite is tender. Serve with lime wedges and cilantro for brightness and you have a dish that feels both simple and special.

Ingredients

• Chicken: 4 boneless, skinless chicken thighs (about 1.25 to 1.5 pounds). Choose thighs with even thickness for uniform cooking; if very large, pound gently to about 1/2 inch thickness or choose smaller pieces to avoid overcooking.
• Peach preserves: 1 cup. I use a quality jarred preserve such as Smucker's or a local artisanal brand when available for bright peach flavor and smooth texture that blends easily into a glaze.
• Soy sauce: 2 tablespoons. Use regular soy for full umami; swap for tamari if you need gluten-free.
• Apple cider vinegar: 1 tablespoon. Adds acidic lift so the preserves do not taste overly sweet when caramelized.
• Jalapeño: 1 fresh jalapeño, finely chopped. Remove seeds and ribs for mild heat or include them for a stronger kick; choose firm, evenly colored peppers.
• Garlic: 2 cloves, minced. Fresh garlic provides a sharp, aromatic edge that complements the sweet fruit notes.
• Ground ginger: 1 teaspoon. Adds warm, slightly peppery complexity and helps the glaze feel rounded.
• Garnish: Fresh cilantro leaves and lime wedges for serving. The citrus brightens the glaze and cilantro adds herbaceous contrast.

Instructions

Make the Marinade: In a medium bowl, whisk together 1 cup peach preserves, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 finely chopped jalapeño, 2 minced garlic cloves, and 1 teaspoon ground ginger until smooth. The preserves should loosen into a glossy glaze; if it feels too thick, add 1 teaspoon of warm water to thin slightly. Taste and adjust heat or acid as needed. Marinate the Chicken: Place 4 boneless, skinless chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring each piece is well coated. Seal and refrigerate for at least 1 hour and up to 4 hours. Longer marinating deepens flavor but avoid much longer than 4 hours to prevent the acid breaking down the meat texture. Preheat the Grill: Heat your grill to medium-high, about 375°F. Oil the grates lightly to prevent sticking. If using a charcoal grill, allow coals to reach an even medium-hot bed. A gas grill set to medium-high gives consistent results. Cook the Chicken: Remove the chicken from the marinade and discard excess marinade. Place thighs on the grill and cook for 6 to 7 minutes per side, flipping once, until the internal temperature reaches 165°F when checked with an instant-read thermometer in the thickest part. Look for a deep golden to slightly charred exterior and sticky, caramelized glaze. Rest and Serve: Transfer the cooked thighs to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice or serve whole, garnished with fresh cilantro and lime wedges on the side to squeeze over each portion.

Storage Tips

After cooling to room temperature, store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, arrange pieces in a single layer in a freezer-safe container or heavy-duty freezer bag with parchment between layers and freeze for up to 3 months. Reheat gently in a 325°F oven covered with foil for 10 to 15 minutes or warm slices briefly in a hot skillet with a splash of water to loosen the glaze. Avoid microwaving for long periods as this can toughen the meat and break down the glaze texture.

Ingredient Substitutions

If you need a gluten-free version, swap regular soy sauce for tamari or coconut aminos in equal amounts. For a lower-sugar option, choose a no-sugar-added peach spread or reduce preserves to 3/4 cup and add 1 tablespoon of tomato paste for body. Substitute chicken breasts if you prefer white meat, but reduce grill time and monitor internal temperature closely to prevent drying—aim for 165°F. For less heat, use half a jalapeño or remove seeds and ribs; for more complexity, try adding 1 teaspoon of smoked paprika or 1 tablespoon of honey for an extra glossy finish.

Serving Suggestions

Serve the thighs with grilled corn, a crisp cabbage slaw, or cilantro-lime rice to complement the sweet-spicy glaze. A simple black bean salad adds texture and color, while a light green salad with avocado balances the richness. Garnish with torn cilantro leaves and lime wedges to allow guests to adjust brightness to taste. For a casual meal, slice the chicken and pile it into warm tortillas with pickled red onion for tacos.

Cultural Background

Combining fruit preserves with chiles is a technique found in many cuisines that blend sweet and spicy tastes, from Southeast Asian sweet-chili sauces to Southern barbecue glazes that use fruit preserves for body and sheen. This particular approach—peach with jalapeño—aligns with American barbecue traditions where local fruit is paired with spicy elements to create balanced glazes. The result nods to both Southern fruit preserves and contemporary grilling trends that favor bright, fruity accompaniments.

Seasonal Adaptations

In summer use fresh peach preserves or lightly mashed fresh peaches cooked briefly with sugar to maintain vibrant fruit flavor. In cooler months swap peach for apricot preserves or mango chutney for a similar sweet-tart profile. For holiday gatherings, add a splash of bourbon to the marinade and finish with a sprinkle of toasted sesame seeds for an inside-out twist that feels festive while keeping the same basic method.

Meal Prep Tips

For easy weekday dinners, make the marinade ahead and refrigerate it in a sealed jar for up to 3 days. Place thawed chicken in a shallow container with the marinade morning-of and refrigerate; grill when you get home. You can also grill a double batch and portion into meal-prep containers with rice and roasted vegetables for lunches. Label containers with date and reheat using short bursts in the oven for best texture.

Whether you are firing up the grill for a family dinner or cooking for friends, this recipe delivers punchy, layered flavors with minimal fuss. Try it the next time stone fruit is in season and enjoy how a simple preserve can transform an ordinary protein into something you’ll want to make again and again.