Peach Salsa Chicken
Peach Salsa Chicken features juicy grilled chicken brushed with a sweet peach glaze and topped with fresh grilled peach salsa.Ready in about 35 minutes.Perfect for summer dinners, BBQs, and family meals.
Ingredients
Peach Salsa
- 1½ cups diced fresh peaches
- ½ cup diced red bell pepper
- 1 tablespoon finely diced jalapeño seeds removed
- ⅓ cup diced red onion
- Juice of 1 lime
- ⅓ cup chopped fresh cilantro
- ⅛ teaspoon chili powder optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Chicken and Peach Glaze
- 1 pound boneless skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup peach preserves
- 1½ tablespoons olive oil plus extra for brushing
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon Dijon mustard
- ½ tablespoon finely minced garlic
- 1½ tablespoons finely diced jalapeño
Instructions
- Prepare the Grill
- Preheat your grill or grill pan to medium-high heat (400–450°F). Brush the grates generously with oil to prevent sticking.
- Grill the Peaches
- Brush halved peaches lightly with olive oil.
- Grill for about 4–5 minutes, turning halfway through, until lightly charred but still firm.
- Dice the grilled peaches.
- Make the Peach Salsa
- In a medium bowl combine:
- Grilled peaches
- Red bell pepper
- Jalapeño
- Red onion
- Lime juice
- Cilantro
- Chili powder
- Salt
- Black pepper
- Gently toss everything together.
- Refrigerate until serving.
- Make the Glaze
- In a large bowl whisk together:
- Peach preserves
- Olive oil
- Soy sauce
- Dijon mustard
- Garlic
- Jalapeño
- Reserve ⅓ cup of the glaze for finishing the chicken later.
- Prepare the Chicken
- Slice each chicken breast horizontally into thinner cutlets.
- Pound lightly until evenly thick.
- Brush both sides with olive oil and season with salt and pepper.
- Grill the Chicken
- Place the chicken on the grill.
- Cook for 8–10 minutes, flipping halfway through.
- Brush generously with the glaze while cooking, using only the glaze that was not reserved.
- Cook until the internal temperature reaches 165°F.
- Finish the Dish
- Tent the chicken with foil and rest for 5–10 minutes.
- Brush the reserved glaze over the cooked Peach Salsa Chicken, then generously spoon the fresh peach salsa over the top.
- Serve immediately.
Notes
- Fresh peaches provide the best flavor.
- Nectarines make an excellent substitute.
- Serve with grilled corn, rice, quinoa, or roasted vegetables.
- Garnish with additional cilantro and fresh lime wedges.