1 cup fresh peaches, diced (about 2 medium peaches)
1/2 cup jalapeños, finely chopped (seeds removed for less heat)
1/4 cup honey
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Preheat your grill or oven to 375°F.
In a medium bowl, combine the diced peaches, jalapeños, honey, olive oil, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to create the peach-jalapeño sauce.
Season the chicken breasts with salt and pepper on both sides.
Place the chicken breasts on the grill or in a baking dish. Brush half of the peach-jalapeño sauce over the chicken.
Grill the chicken for about 6-7 minutes per side, or bake in the oven for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
During the last few minutes of cooking, brush the remaining sauce over the chicken for added flavor.
Remove the chicken from the grill or oven and let it rest for 5 minutes before slicing.
Garnish with fresh cilantro if desired and serve.
Notes
For a spicier kick, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the sauce.
Substitute the peaches with mango or pineapple for a tropical twist.