• Prep Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 5

Grilled Chili Peach Chicken

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups peach preserves
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup chili garlic sauce, or to taste
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • about 2.50 to 3 pounds boneless skinless chicken breasts (I used 4 medium sized breasts)
  • fresh cilantro, optional for garnishing
  • peppers, optional for garnishing (serrano, jalapeno, habanero, etc.)


To a medium bowl, add the peach preserves, soy sauce, chili garlic sauce, olive oil, lemon juice, salt, pepper and whisk to combine; set aside.

To a large ziptop plastic bag, add the chicken and about three-quarters of the marinade. Seal bag and squish the contents around so chicken is evenly coated. Place bag in the fridge to marinate for at least 1 hour (overnight is great if you can plan ahead). Set aside the remaining unused marinade to brush on chicken while it cooks; refrigerate it if you’re marinating overnight or for longer than an hour or so.
Preheat grill to medium-high heat. Add the chicken and grill for about 10 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking. Brush the reserved marinade on the chicken intermittently while it cooks.
Optionally garnish chicken with cilantro, peppers, and serve immediately. Chicken is best fresh but will keep airtight in the fridge for up to 5 days.

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