Peach Salsa Chicken

Peach Salsa Chicken is a fresh and flavorful meal that’s perfect for summer dinners, backyard barbecues, or easy weeknight cooking. Tender grilled chicken is brushed with a sweet and savory peach glaze, then topped with a vibrant grilled peach salsa made with juicy peaches, crisp peppers, fresh cilantro, and lime. Every bite delivers the perfect balance of smoky, sweet, and savory flavors.

Why You’ll Love This Recipe

• Fresh, bright flavors that celebrate summer produce.
• Sweet peach glaze keeps the chicken juicy and flavorful.
• Homemade peach salsa adds color, texture, and freshness.
• Easy to prepare with simple pantry ingredients.
• Perfect for family dinners, cookouts, or meal prep.
• Naturally dairy-free and easy to make gluten-friendly.

Ingredients

Peach Salsa

• 1½ cups diced fresh peaches
• ½ cup diced red bell pepper
• 1 tablespoon finely diced jalapeño
• 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 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 chopped garlic
• 1½ tablespoons finely diced jalapeño

Instructions

1. Preheat a grill or grill pan to medium-high heat (400–450°F). Lightly oil the grill grates.
2. Brush the peach halves with olive oil and grill for 4 to 5 minutes, turning once, until lightly charred but still firm.
3. Dice the grilled peaches and combine them with the red bell pepper, jalapeño, red onion, lime juice, cilantro, chili powder, salt, and pepper. Mix gently and refrigerate until serving.
4. In a separate bowl, whisk together the peach preserves, olive oil, soy sauce, Dijon mustard, garlic, and jalapeño. Reserve one-third cup of the glaze for finishing the chicken.
5. Slice the chicken breasts horizontally to create thinner cutlets and pound them lightly until even in thickness.
6. Brush both sides with olive oil and season with salt and pepper.
7. Grill the chicken for 8 to 10 minutes, turning halfway through and brushing generously with the glaze as it cooks.
8. Cook until the internal temperature reaches 165°F (74°C).
9. Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 to 10 minutes.
10. Brush the reserved glaze over the cooked Peach Salsa Chicken and spoon the fresh peach salsa over the top before serving.

Tips & Tricks

• Use ripe but firm peaches for the best texture.
• Oil the grill well to prevent sticking.
• Let the chicken rest before serving to keep it juicy.
• Adjust the jalapeño to make the salsa milder or spicier.
• Chicken thighs can be substituted for chicken breasts.
• Add sliced avocado for an extra creamy finish.

Details

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Category: Main Course

Method: Grilling

Cuisine: American

Difficulty: Easy

Dietary Notes: High Protein, Dairy-Free, Gluten-Friendly when using gluten-free soy sauce

Notes

• Fresh nectarines work well in place of peaches.
• Fresh parsley can replace cilantro if desired.
• Serve with grilled vegetables, rice, quinoa, or roasted potatoes.
• Leftover peach salsa is delicious on tacos, burgers, or salads.

Nutrition

Calories: Approximately 395

Protein: 33g

Carbohydrates: 26g

Fat: 16g

Fiber: 2g

Sugar: 20g

Sodium: 520mg

FAQ

Can I make Peach Salsa Chicken ahead of time?

Yes. Prepare the salsa several hours in advance and refrigerate it. Grill the chicken just before serving for the best flavor and texture.

Can I bake the chicken instead of grilling it?

Absolutely. Bake it at 400°F (205°C) for 20 to 25 minutes, brushing with the glaze during the last 10 minutes.

Which peaches are best for this recipe?

Fresh yellow peaches that are ripe but still firm hold their shape well and develop wonderful flavor when grilled.

How can I make this recipe less spicy?

Reduce or omit the jalapeño and chili powder to create a milder version.

How do I know when the chicken is fully cooked?

The thickest part of the chicken should reach an internal temperature of 165°F (74°C).

Storage

Store leftover chicken and peach salsa separately in airtight containers in the refrigerator for up to 3 days.

Freeze the cooked chicken, without the salsa, for up to 3 months.

Reheat the chicken gently in the microwave or oven, then top with freshly chilled peach salsa before serving.

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EASY Peach Salsa Chicken

Peach Salsa Chicken features juicy grilled chicken brushed with a sweet peach glaze and topped with fresh grilled peach salsa.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Main Course

Cuisine American

Ingredients

  

Peach Salsa

• 1½ cups diced fresh peaches
• ½ cup diced red bell pepper
• 1 tablespoon finely diced jalapeño
• ⅓ cup diced red onion
• Juice of 1 lime about 1 tablespoon
• 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 chopped garlic
• 1½ tablespoons finely diced jalapeño

Instructions

 

• Preheat a grill or grill pan to medium-high heat (400–450°F / 205–230°C). Lightly oil the grill grates.
• Halve the peaches, remove the pits, and brush lightly with olive oil.
• Grill the peaches for 4–5 minutes, turning once, until lightly charred but still firm.
• Dice the grilled peaches and place them in a mixing bowl.
• Add the red bell pepper, jalapeño, red onion, lime juice, cilantro, chili powder, salt, and pepper. Toss gently and refrigerate until ready to serve.
• In another bowl, whisk together the peach preserves, olive oil, soy sauce, Dijon mustard, garlic, and jalapeño. Reserve ⅓ cup of the glaze for finishing.
• Slice the chicken breasts horizontally into thinner cutlets and pound gently to an even thickness.
• Brush both sides with olive oil and season with salt and pepper.
• Grill the chicken for 8–10 minutes, turning once halfway through. Brush generously with the glaze (excluding the reserved portion) while grilling.
• Cook until the internal temperature reaches 165°F (74°C).
• Let the chicken rest for 5–10 minutes under loose foil.
• Brush the reserved glaze over the cooked Peach Salsa Chicken and generously spoon the fresh peach salsa on top before serving.

Notes

• Nectarines can be substituted for peaches.
• Fresh parsley may replace cilantro if preferred.
• Serve alongside grilled vegetables, rice, quinoa, or roasted potatoes.
• Leftover peach salsa also makes an excellent topping for tacos or salads.

Conclusion

This Peach Salsa Chicken recipe is a delicious way to enjoy fresh seasonal peaches in a savory main dish. The combination of juicy grilled chicken, sweet peach glaze, and refreshing homemade salsa creates a colorful meal that’s perfect for summer gatherings or simple family dinners. Easy to prepare and packed with fresh ingredients, it’s a recipe you’ll want to make again and again.