This Grilled Chili Peach Chicken is a delightful harmony of sweet and spicy flavors, perfect for summer barbecues or a delicious weeknight dinner.

Scale

1 ½ cups peach preserves

¼ cup low-sodium soy sauce

⅓ cup chili garlic sauce

2 tablespoons olive oil

2 tablespoons lemon juice or apple cider vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

about 2.50 to 3 pounds boneless skinless chicken breasts

fresh cilantro

optional for garnishing

peppers

optional for garnishing (serrano

jalapeno

habanero

etc.)

In a mixing bowl, combine peach preserves, soy sauce, chili garlic sauce, olive oil, lemon juice (or vinegar), salt, and pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing. Garnish with fresh cilantro and sliced peppers if desired.

Feel free to adjust the chili garlic sauce to your spice preference. The longer you marinate the chicken, the more flavor it will absorb.

Keywords: Grilled Chili Peach Chicken, grilled chicken, summer recipe, barbecue chicken, peach preserves, chili garlic sauce