Ingredients:
4 boneless, skinless chicken thighs
2 peaches, diced
1 jalapeño, sliced
2 tablespoons olive oil
1/4 cup honey
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon apple cider vinegar
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Directions:
Preheat your grill to medium-high heat.
In a small bowl, whisk together honey, soy sauce, minced garlic, and apple cider vinegar.
Season the chicken thighs with salt and pepper, then brush them with olive oil.
Grill the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
While the chicken is grilling, heat a skillet over medium heat and add the diced peaches and sliced jalapeño.
Pour the honey mixture over the peaches and jalapeño, cooking for about 5 minutes until the sauce thickens slightly.
Once the chicken is done, brush it with the peach-jalapeño glaze and grill for an additional 1-2 minutes per side to caramelize the glaze.
Serve the chicken topped with the remaining peach-jalapeño mixture and garnish with fresh cilantro.