Chili Lime Chicken with Glazed peaches

Chili Lime Chicken with Glazed peaches

Made with Persian Lime Olive Oil, fresh peaches and limes. Fast, easy, and delicious dinner for any night of the week! Serves 4


  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne or ground chipotle
  • 3/4-1 teaspoon salt
  • 1– 1 1/4 lb. skinless chicken breasts or thighs
  • 2 tablespoons Persian Lime Premium Extra Virgin Olive Oil
  • 2 shallots, sliced into thin rings (about 1/2 cup)
  • 2 large peaches, cut into 1/2-inch-thick wedges
  • 2 tablespoons lime juice, more for garnish
  • 1 tablespoon Chipotle Infused Honey
  • Garnish: cilantro and lime wedges


  • Preheat oven to 400℉
  • In a small bowl mix chili powder, cumin, smoked paprika, and cayenne.
  • Season both sides of chicken with about a teaspoon of salt.
  • Coat and rub all sides of the chicken with the spice mix.
  • Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden. (If using skin-on, get that skin crispy!). Turn and sear 2 minutes then place chicken on foil, or on a sheet pan in the 400℉ oven and let it finish cooking all the way through, about 10 minutes.
  • To the same skillet, over medium heat add the shallots. Saute stirring often until tender about 3-4 minutes. Add the peaches. Gently saute for 2 minutes, turning them over after they just begin to soften and caramelize. Squeeze with a couple of tablespoons of lime juice and drizzle 1 tablespoon honey, stir carefully with the goal of keeping the peaches intact. Once they are heated through turn heat off.
  • To serve: Either nestle the chicken back into the skillet with the peaches, squeeze chicken with lime and garnish with cilantro, or place all on a platter, spooning the flavorful pan juices over top and garnish last.

(Recipe adapted from a recipe from Feasting At Home)

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