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Flavorful Peach Jalapeño Grilled Chicken Thighs with Easy Cilantro Lime Slaw

Peach Jalapeño Grilled Chicken Thighs - featured image
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A bold and fresh grilled chicken recipe featuring a sweet and spicy peach jalapeño marinade paired with a creamy cilantro lime slaw. Perfect for summer gatherings and quick weeknight dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1 ripe but firm peach, peeled and diced
  • 1 to 2 jalapeños, finely chopped (adjust to heat preference)
  • 3 cloves garlic, minced
  • Juice of 2 limes (about 4 tablespoons)
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 cup chopped cilantro
  • 2 cups shredded green cabbage
  • ½ small red onion, thinly sliced
  • ½ cup Greek yogurt (can substitute with dairy-free yogurt)
  • Optional: toasted pumpkin seeds or sliced avocado for garnish

Instructions

  1. Prepare the Marinade (10 minutes): In a medium bowl, combine diced peach, chopped jalapeños, minced garlic, lime juice, honey, olive oil, salt, and black pepper. Mash the peach slightly to release juices but keep some chunks for texture.
  2. Marinate the Chicken (at least 30 minutes): Place chicken thighs in a resealable bag or shallow dish, pour marinade over them, and massage gently to coat. Seal and refrigerate for at least 30 minutes or up to 4 hours.
  3. Prepare the Cilantro Lime Slaw (15 minutes): Shred cabbage and thinly slice red onion. In a separate bowl, mix Greek yogurt, lime juice, salt, and chopped cilantro. Toss cabbage and onion in the dressing until evenly coated. Refrigerate until serving.
  4. Preheat the Grill (10 minutes): Heat grill to medium-high (around 375°F / 190°C). Clean and oil grates to prevent sticking.
  5. Grill the Chicken (20-25 minutes): Place chicken thighs skin-side down first. Grill for 10-12 minutes, then flip and grill another 10-12 minutes until skin is crispy and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
  6. Final Assembly: Serve grilled chicken thighs topped with a generous scoop of cilantro lime slaw. Optionally, sprinkle with toasted pumpkin seeds or sliced avocado.

Notes

Marinate chicken for at least 30 minutes for best flavor. Use a meat thermometer to ensure chicken reaches 165°F (74°C). If grill is too hot, move chicken to indirect heat to avoid burning. Slaw can be made a day ahead and tastes better after flavors meld. Adjust jalapeño heat by removing seeds or substituting milder peppers. For dairy-free, swap Greek yogurt with coconut or almond-based yogurt.

Nutrition

Keywords: grilled chicken, peach jalapeño marinade, cilantro lime slaw, summer recipe, spicy chicken, easy dinner, backyard barbecue

Find it online: https://twirltaste.com/flavorful-peach-jalape-n-o-grilled-chicken-thighs-with-easy-cilantro-lime-slaw-recipe/