Grilled Chicken with Peach Salsa

This Grilled Chicken with Peach Salsa recipe is a vibrant, flavorful dish that’s perfect for a healthy and satisfying meal. It’s an easy way to elevate simple grilled chicken with the sweet and tangy burst of fresh peach salsa.

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Prep Time 20

Cook Time 30

Resting Time 5

Total Time 50

Servings: 4 chicken breasts

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

Grilled Chicken

4 boneless, skinless chicken breasts (about 6-8 ounces each)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper

Peach Salsa

2 ripe peaches, peeled, pitted, and diced
½ red onion, finely diced
¼ cup fresh cilantro, chopped
1 jalapeño pepper, seeded and finely minced optional, adjust to your spice preference
2 tablespoons fresh lime juice from about 1 lime
1 teaspoon honey or agave nectar
Pinch salt

Equipment

Grill
Medium Bowl
Clean plate or cutting board

Method

In a medium bowl, toss the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure each piece is evenly coated. Let the chicken marinate for at least 10 minutes while you prepare the salsa, or up to 30 minutes for a deeper flavor.
4 boneless, skinless chicken breasts (about 6-8 ounces each), 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
In a separate medium bowl, combine the diced peaches, finely diced red onion, chopped cilantro, minced jalapeño (if using), fresh lime juice, honey or agave nectar, and a pinch of salt. Gently stir to combine all the ingredients. Taste and adjust seasonings as needed – you might want a little more lime juice for tanginess or a touch more honey for sweetness, depending on the ripeness of your peaches.
2 ripe peaches, peeled, pitted, and diced, ½ red onion, finely diced, ¼ cup fresh cilantro, chopped, 1 jalapeño pepper, seeded and finely minced, 2 tablespoons fresh lime juice, 1 teaspoon honey or agave nectar, Pinch salt
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates thoroughly to prevent sticking.
Place the seasoned chicken breasts on the preheated grill. Grill for 6-8 minutes per side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of the chicken breasts.
4 boneless, skinless chicken breasts (about 6-8 ounces each)
Once cooked, remove the chicken from the grill and let it rest on a clean plate or cutting board for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist chicken breast.
Slice the rested chicken breasts and top generously with the fresh Peach Salsa. Serve immediately.

Notes

The peach salsa is best consumed within 2-3 days. Chicken can be stored for 3-4 days and reheated gently.