PEACHY JALAPENO GRILLED CHICKEN

September 22, 2015

PEACHY JALAPENO GRILLED CHICKEN

Bored of the same old meal prep chicken meal? This Peachy Jalapeno Grilled Chicken has so much flavor between the sweet peaches and kick of jalapeño. It’s a longstanding favorite at our house. It’s not what most would consider “spicy,” but if you really can’t stand the heat, omit the jalapeño for a delicious peach glaze!

Did you know? Jalapeños contain a compound called capsaicin. Studies show that capsaicin can actually your boost metabolism by 4–5%, even reduce abdominal fat and appetite! (source)

For the chicken, I always buy free range chicken raised without antibiotics. This ensures the chickens were not living with other diseased birds (hence the need for antibiotics). You can use chicken thighs if you prefer, but I used chicken breasts!

Now for the glaze, I used low sugar peach jam, but apricot spread will work too! This recipe also calls for minced garlic, but feel free to substitute one-quarter teaspoon of garlic powder. You’ll also need one jalapeño, avocado oil, and soy sauce. If you are allergic to soy or gluten intolerant, try tamari sauce or coconut aminos instead.

Here’s the printable recipe for this Peachy Jalapeno Grilled Chicken! Hope you enjoy 😉 I love this recipe with other grilled goodies like corn on the cob or balsamic vegetable skewers!

This post contains affiliate links.

Peachy Jalapeno Grilled Chicken

This Peachy Jalapeno Grilled Chicken sweet, sassy, and not too spicy! Try it on the outdoor grill on the stovetop using a grill pan. Perfect with grilled corn and vegetable skewers.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 165kcal

Ingredients

  • 1/4 cup low sugar peach jam or apricot jam
  • 1/2 tbsp. less sodium soy sauce or tamari sauce, coconut aminos
  • 1/2 tsp. Dijon mustard
  • 1 clove garlic, minced or 1/4 tsp. garlic powder
  • 1/2 medium jalapeño pepper seeded and minced
  • 1 tsp. avocado oil
  • 1 1/2 lb. raw boneless skinless chicken breast sliced thin

Instructions

  • Combine first five ingredients to make a glaze.
  • Heat oil in a grill pan over medium-high heat, or heat outdoor grill to 450-550 degrees F.
  • Add chicken breasts plus salt and pepper (to taste), cooking about 5 minutes on the first side, 4 minutes on the second side.
  • Once chicken is nearly done, smother with glaze or baste repeatedly if using outdoor grill. Reduce heat to medium and simmer a couple minutes, until chicken is juicy and cooked through. Serve with your choice of grilled veggies!
  • Leftover chicken will keep in an airtight container for up to one week in the fridge.

Notes

Calories (3 oz. chicken + sauce): 165kcal, Fat: 3.7g, Sat fat: 0.7g, Carbs: 5g, Fiber: 0g, Sugar: 4g, Protein: 26g, Sodium: 110mg




Leave a comment

Comments will be approved before showing up.


Also in Blog

Collagen Cookie Skillet for Two
COLLAGEN COOKIE SKILLET FOR TWO

February 13, 2024

This Collagen Cookie Skillet for Two is the ultimate healthy Valentine's dessert! It's got chewy cookie edges, a gooey cookie center, and melty chocolate chips throughout. But that's not all - this giant cookie is also lower in sugar with added collagen protein, and gluten free and dairy free. Try it with protein ice cream for an extra protein boost!

View full article →

CHICKEN SHAWARMA & MEDITERRANEAN VEGETABLES
CHICKEN SHAWARMA & MEDITERRANEAN VEGETABLES

February 02, 2024

This Chicken Shawarma & Mediterranean Vegetables has been on repeat for meal prep - it's so flavorful! Think spiced crispy chicken thighs with savory roasted vegetables, satisfying couscous, and dill yogurt sauce. This recipe can be made dairy-free using plain unsweetened coconut yogurt, or gluten-free using quinoa instead of the couscous. For vegan, you could try marinating tofu in the spices, olive oil, and lemon! However you make it, I hope you enjoy!

View full article →

Carrot Cake Baked Oatmeal (Vegan)
PROTEIN CARROT CAKE BAKED OATMEAL

January 30, 2024

This Protein Carrot Cake Baked Oatmeal is such a treat to wake up to... it's even better cold! This baked oats recipe has warm spices, shredded carrots, plump raisins and yummy coconut (optional). It’s also vegan and gluten free, with a healthy serving of plant based protein. Yes, my obsession with carrot cake is real and this version did not disappoint!

View full article →

Get my FREE meal prep guide!

Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.