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Grilled Chili Peach Chicken

This Grilled Chili Peach Chicken combines juicy grilled chicken with sweet, smoky peaches and a lightly spicy honey-chili glaze. Fresh peaches caramelize beautifully on the grill, creating the perfect balance of sweet, savory, tangy, and spicy flavors. It's an easy summer dinner that's delicious with rice, grilled vegetables, salads, or fresh peach salsa.

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Prep Time 15 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Chicken
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • For the Peach Glaze
  • 2 ripe but firm peaches sliced
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chili sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • For Serving
  • Fresh cilantro
  • Lime wedges
  • Additional peach slices
  • Sliced green onions optional

Method
 

  1. Pat the chicken breasts dry. If they are very thick, gently pound them to an even thickness.
  2. Place the chicken in a shallow dish. Add olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Rub the seasoning evenly over both sides of the chicken. Let it sit for 10–15 minutes.
  4. In a small bowl, whisk together honey, lime juice, chili sauce, Dijon mustard, and olive oil.
  5. Reserve half of the glaze for serving and keep the other half separate for brushing onto the chicken during grilling.
  6. Preheat the grill to 400–425°F (200–220°C) and lightly oil the grates.
  7. Place the seasoned chicken on the grill and cook for approximately 5–7 minutes per side, depending on thickness.
  8. During the final few minutes of grilling, brush the chicken with the peach glaze.
  9. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  10. While the chicken cooks, place the peach slices on the grill. Grill for 2–3 minutes per side, until tender with visible grill marks.
  11. Transfer the chicken to a clean plate and let it rest for 5 minutes.
  12. Top each chicken breast with grilled peaches.
  13. Drizzle with the reserved glaze and garnish with fresh cilantro and lime wedges.
  14. Serve immediately.

Notes

  • Use ripe but firm peaches so they hold their shape on the grill.
  • Nectarines can be substituted for peaches.
  • Adjust the cayenne pepper and chili sauce to control the heat.
  • Don't brush the sweet glaze on too early because it can burn over high heat.
  • Always cook chicken to an internal temperature of 165°F (74°C).
  • Allow the chicken to rest for about 5 minutes before slicing.
  • Boneless, skinless chicken thighs can be used instead of chicken breasts.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Keep grilled peaches separately when possible for the best texture.