• 1. Preheat the Grill

Preheat your grill to medium-high heat to get it ready for cooking the chicken.

• 2. Prepare the Glaze
• In a small bowl, whisk together 1/4 cup honey, 2 tablespoons soy sauce, 2 cloves of minced garlic, and 1 tablespoon apple cider vinegar until well combined.
• 3. Season the Chicken
• Season 4 boneless, skinless chicken thighs with salt and pepper to taste. Brush them with 2 tablespoons of olive oil to prevent sticking.
• 4. Grill the Chicken
• Place the chicken thighs on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
• 5. Cook the Peaches and Jalapeño
• While the chicken is grilling, heat a skillet over medium heat. Add 2 diced peaches and 1 sliced jalapeño to the skillet. Pour the honey-soy mixture over the peaches and jalapeño. Cook for about 5 minutes, or until the sauce thickens slightly.
• 6. Glaze the Chicken
• Once the chicken is done grilling, brush it with the peach-jalapeño glaze. Grill for an additional 1-2 minutes per side to caramelize the glaze.
• 7. Serve
• Serve the grilled chicken topped with the remaining peach-jalapeño mixture. Garnish with fresh chopped cilantro for a burst of color and flavor.