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