Description
Peach Salsa Chicken is a sweet and spicy grilled chicken recipe topped with fresh peach salsa made from juicy peaches, red onion, jalapeño, cilantro, and lime. Finished with a sticky peach glaze, this easy summer dinner is perfect for weeknights, cookouts, or entertaining.
Ingredients
Scale
Peach Salsa
- 1 1/2 cups diced fresh peaches (1 large or 2 small/medium)
- 1/2 cup red pepper, diced
- 1 tablespoon jalapeño, finely diced (seeds removed)
- 1/3 cup red onion, diced
- 1 tablespoon fresh lime juice (plus more to taste)
- 1/3 cup fresh cilantro, coarsely chopped
- 1/8 teaspoon chili powder (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Chicken & Glaze
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup peach preserves
- 1 1/2 tablespoons olive oil (plus more for brushing)
- 1 tablespoon reduced-sodium soy sauce
- 1/2 tablespoon Dijon-style mustard
- 1/2 tablespoon finely chopped garlic
- 1 1/2 tablespoons finely diced jalapeño
Instructions
- Preheat Grill: Heat grill or grill pan to medium-high (400–450°F). Generously oil the grates.
- Grill Peaches: Halve peaches and remove pits. Lightly brush with oil. Grill 4–5 minutes total, flipping halfway, until lightly charred but still firm. Chop into small pieces.
- Make Salsa: In a bowl, combine grilled peaches, red pepper, jalapeño, red onion, lime juice, cilantro, chili powder (if using), salt, and pepper. Toss gently and adjust seasoning. Refrigerate until ready to serve.
- Make Glaze: In a large bowl, whisk together peach preserves, olive oil, soy sauce, Dijon mustard, garlic, and jalapeño. Season to taste. Reserve 1/3 cup of glaze for finishing.
- Prepare Chicken: Slice chicken breasts horizontally and pound to even thickness. Drizzle both sides with olive oil and season with salt and pepper.
- Grill Chicken: Grill 8–10 minutes total, flipping once. Brush generously with glaze (not the reserved portion) while cooking. Cook until internal temperature reaches 160–165°F.
- Rest & Finish: Tent with foil and rest 5–10 minutes. Brush with reserved glaze and top with peach salsa before serving.
Notes
- Oil the grill well to prevent sticking.
- For less heat, reduce jalapeño or omit seeds.
- Chicken is done at 165°F (carryover heat will finish cooking).
- Store leftovers in the refrigerator for up to 3–4 days.
- Salsa is best enjoyed within 1–2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with salsa
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg