This Jalapeño Peach Chicken has been a late-summer favorite in my house ever since I first paired a jar of peach preserves with a spicy green jalapeño on a whim. I discovered the combination while cleaning out the pantry during backyard grilling season and wanted something bright, sticky, and just a little bit naughty with heat. The result surprised everyone: the preserves caramelize on the grill, the jalapeño gives a fresh lift without overwhelming, and the soy and ginger add an umami backbone that keeps every bite interesting. It’s a dish that sits comfortably between comfort food and a light, vibrant plate for warm evenings. I often make this when guests arrive at the last minute because it requires very little active time yet feels special on the plate. The texture is what I love most: juicy thighs with a glossy, slightly charred glaze that gives a contrast of soft fruit sweetness and a trailing peppery warmth. It has become a recipe that people remember — one dinner guest told me it tastes like a summer festival on a fork. The lime and cilantro finish refresh the palate and cut through the glaze, which keeps the balance bright and addictive.

Ingredients

• Chicken: 4 boneless, skinless chicken thighs (about 1 to 1.25 pounds total). I use thighs for juiciness and forgiving cooking on the grill; choose firm, pink meat without excess liquid. If you prefer breasts, reduce grilling time and watch for dryness.
• Peach preserves: 1 cup. Look for high-quality preserves with real fruit pieces if possible; Bonne Maman or Stonewall Kitchen are brands that give good texture and flavor. The preserves caramelize and form a glossy glaze, so avoid low-quality spreads that are overly syrupy.
• Soy sauce: 2 tablespoons. Regular soy adds savory depth. Substitute tamari or a gluten-free soy sauce if needed; this will alter the gluten-free status.
• Apple cider vinegar: 1 tablespoon. Adds bright acidity to cut sweetness and help tenderize.
• Jalapeño: 1, finely chopped. Remove seeds and membranes for mild heat; leave some for extra kick. Fresh jalapeño offers a lively, green heat that pairs beautifully with stone fruit.
• Garlic: 2 cloves, minced. Fresh garlic gives more aromatic punch than powders; cook a tiny bit less if you plan to serve to kids who prefer milder flavors.
• Ground ginger: 1 teaspoon. Adds warmth and ties the fruit and soy together without being overpowering. Ground is convenient, but 1 tablespoon finely grated fresh ginger can be used instead for brighter notes.
• Garnish: Fresh cilantro and lime wedges for serving. Cilantro adds an herbal lift; lime brings acidity to finish and brighten every bite.

Instructions

Combine 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. The preserves should loosen into a glossy sauce; if too thick, add 1 teaspoon of warm water at a time until it reaches a brushable consistency. The acidity from the vinegar balances the sweetness and helps the glaze adhere while grilling. Marinate the chicken: Place 4 boneless, skinless chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them. Massage the marinade into the meat so every surface is coated. Seal and refrigerate for at least 1 hour or up to 4 hours. Longer marination will deepen flavor but avoid overnight as the preserves’ sugars can begin to overly break down the meat texture. Preheat the grill: Preheat to medium-high heat, about 375°F (190°C). Clean and oil the grates to prevent sticking. You want a two-zone flare: direct heat for searing and a cooler zone to finish through if the thighs start charring too quickly. Grill the chicken: Remove the thighs from the bag, letting excess drip off, and discard leftover marinade. Place chicken on the hot grate and grill 6 to 7 minutes per side. Look for a deep golden-brown caramelization and occasional char edges. Use an instant-read thermometer and remove when internal temperature reaches 165°F (75°C). If flare-ups occur, move the meat to the cooler side until flares subside. Rest and finish: Transfer to a cutting board and let rest 5 minutes to allow juices to redistribute. Slice against the grain and serve garnished with chopped fresh cilantro and lime wedges for squeezing over the top. The rest period keeps the meat moist and makes slicing neater.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight. Reheat gently in a 325°F (163°C) oven until warmed through to avoid drying out, or reheat slices in a skillet with a splash of water over medium-low heat and cover briefly to steam while maintaining glaze texture. Quality indicators are aroma and firmness; discard if off-odors occur.

Ingredient Substitutions

If you do not have peach preserves, apricot preserves work beautifully with similar sweetness and texture. For a lower-sugar option, use 3/4 cup reduced-sugar preserves plus 2 tablespoons of water and an extra teaspoon of vinegar to keep the glaze brushable. Replace soy with tamari to make the dish gluten-free. If you prefer less heat, halve the jalapeño and remove seeds. For a smoky twist, use smoked paprika in place of ground ginger and add a splash of liquid smoke.

Serving Suggestions

Serve with cilantro-lime rice, charred corn on the cob, or a crisp green salad with cucumber and radish to balance the sweetness. For a summer plate, add grilled peaches or a simple tomato-cucumber salad. Garnish with additional chopped cilantro, a few lime wedges, and thinly sliced jalapeño rings for visual appeal and an extra kick. For a casual family dinner, place slices on warm tortillas with slaw for tacos.

Cultural Background

This pairing of stone fruit and chiles draws inspiration from Southern and Latin American flavor profiles where fruit and heat meet frequently in salsas and glazes. Using preserves as a glaze is a practical approach home cooks have long used to combine convenience and vibrant flavor. The balance of sweet, salty, acidic, and spicy reflects a cross-cultural palate that celebrates contrast—common in both Southern barbecue glazes and fruit-forward Latin American sauces.

Seasonal Adaptations

In summer, use fresh ripe peaches lightly mashed into the glaze instead of preserves for a fresher fruit note—cook the fresh fruit down slightly to achieve a glaze-like consistency. In cooler months, swap peach for pear or apple preserves with a touch of mustard for a fall-glazed variation. For holiday gatherings, increase ginger and add a pinch of allspice for warming depth.

Meal Prep Tips

For meal prep, grill a double batch and portion into individual containers with rice and a steamed vegetable for easy lunches. Store sauce separately or reserve some before marinating to keep the glaze fresh. When reheating, add a squeeze of lime and a scatter of fresh cilantro to revive brightness. Label containers with dates and consume refrigerated meals within three days for best quality.

This dish is a faithful weeknight helper and a small celebration on the plate—do experiment with heat and fruit choices so it becomes your own family favorite. Share it at barbecues or simple weeknight dinners, and watch how the sweet and spicy balance becomes the memory people ask you to make again.