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Embrace the best of peach season with this mouth-watering dish that can be baked or grilled to perfection. Whether you’re a fan of marinating or need a quick fix, I’ve got you covered with both options.

Two Ways to Cook:

1. Grill It Up: Marinate the chicken for an infusion of deep, rich flavors, or simply brush on the glaze right before grilling.

2. Bake to Perfection: Let the chicken soak in the tangy sauce as it bakes, ensuring every bite is bursting with flavor.

Make It Work for You:

Tailor this recipe to fit your busy lifestyle. Serve it up with sweet potato fries, stir-fried veggies, or a crisp side salad for a complete, delicious meal.

Chicken Breasts with Picante Peach Marinade

Chicken breasts marinated in a peach glaze, topped with freshly sliced peaches, and roasted in the oven until tender and juicy.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 ½ pounds chicken thighs or breasts. Or 8 frenched chicken breasts
  • 2 cups peach preserves or jam I prefer all-natural with low or no sugar
  • 3 tablespoons avocado oil plus more for brushing
  • 2 tablespoons Coconut Amino Acids sauce (It’s similar to soy sauce but better)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon thyme
  • 1 small jalapeno finely chopped (red pepper/chili flakes are a nice substitute if you don’t have access to jalapeno)
  • Sea Salt and freshly ground pepper to taste
  • 4 ripe peaches (cut in half and pitted)

Instructions
 

  • Make Picante Peach marinade. Combine the peach preserves, avocado oil, coconut aminos sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
  • Cover the chicken with the marinade and allow to sit for 2-6 hours in the refrigerator.
  • Preheat the oven to 375 or preheat the grill.
  • For Baking: Place the chicken into a rectangular pyrex baking dish. Cover with a glass lid or aluminum foil.
  • For Grilling: Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush more marinade on both sides and continue cooking until done, an additional 4 to 5 minutes.
  • For Baking Peaches: brush peach halves with the reserved ½ cup picante and bake at 375 for 20-30 minutes.
  • For Grilling: Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the