Chili Lime Chicken with Glazed Peaches


  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp ground chipotle
  • ½ tsp garlic powder
  • 1-2 teaspoons salt
  • 1-1 ¼ lb. chicken breasts and 1-1 ¼ lb. chicken leg (I prefer skin-on, bone-in thighs)
  • 2 tablespoons olive oil or butter
  • 2 shallots, sliced into thin rings (about ½ cup)
  • 2 large peaches, cut into ½ inch thick wedges
  • 2 tablespoons lime juice, more for garnish
  • 1 tablespoon honey

Garnish: cilantro and lime wedges


  1. Preheat oven to 400F
  2. In a small bowl mix chili powder, cumin, smoked paprika and cayenne
  3. Season both sides of chicken generously with salt. (a good guideline is 1 teaspoon salt per 1 pound chicken)
  4. Coat and rub all sides of the chicken with the spice mix.
  5. 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 F oven and let it finish cooking, guess all the way through, about 10 minutes.
  6. To the same skillet, over medium heat add the shallots. Sauté stirring often until tender about 3-4 minutes. Add the peaches. Gently sauté 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.
  7. 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, garnishing last.
  8. Serve with ginger whipped sweet potatoes or baked sweet potato fries, everyday quinoa, or forbidden black rice!