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–+ servings
Amanda Smith

Peach Chipotle Grilled Chicken: Elevate Your BBQ Game!

A delicious and spicy grilled chicken recipe featuring a peach and chipotle marinade that elevates your BBQ experience.
Print Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 1 hour 26 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup fresh peaches diced
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chipotle peppers in adobo sauce minced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. In a blender or food processor, combine the diced peaches, honey, apple cider vinegar, chipotle peppers, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Blend until smooth to create the marinade.
  2. Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
  3. Preheat your grill to medium-high heat.
  4. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
  5. Grill the chicken thighs for about 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
  6. Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve warm.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 300mgFiber: 1gSugar: 12g

Notes

  • For a spicier kick, add more chipotle peppers or a dash of cayenne pepper to the marinade.
  • Serve the grilled chicken over a bed of mixed greens or with a side of grilled vegetables for a complete meal.

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