Step 1: In a blender or food processor, combine peaches, jalapenos, honey, olive oil, apple cider vinegar, garlic, smoked paprika, salt, and black pepper. Blend until smooth.

Step 2: Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Seal and refrigerate for at least 30 minutes (or up to 4 hours).

Step 3: Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.

Step 4: Remove chicken from the marinade, shaking off excess. Reserve the remaining marinade for basting.

Step 5: Grill chicken thighs for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Baste with reserved marinade during the last few minutes of cooking.

Step 6: Transfer chicken to a plate and let rest for 5 minutes before serving.

Step 7: Garnish with additional diced peaches and jalapenos if desired. Serve warm.