Description
Peach Salsa Chicken is a sweet, smoky, and slightly spicy grilled chicken recipe topped with fresh peach salsa and a glossy peach glaze. It’s the perfect summer dinner that feels special but comes together easily for busy weeknights.
Ingredients
Peach Salsa
- 1 ½ cups diced fresh peaches (1 large or 2 small/medium)
- ½ cup red pepper, diced
- 1 tablespoon jalapeño, finely diced (seeds removed)
- ⅓ cup red onion, diced
- 1 tablespoon fresh lime juice (plus more to taste)
- ⅓ cup fresh cilantro, chopped
- ⅛ teaspoon chili powder (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Chicken & Glaze
- 1 pound boneless, skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup peach preserves
- 1 ½ tablespoons olive oil (plus more for brushing)
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon Dijon mustard
- ½ tablespoon finely chopped garlic
- 1 ½ tablespoons finely diced jalapeño
Instructions
1. Grill the Peaches
Preheat grill or grill pan to medium-high heat (400–450°F).
Oil grill generously.
Halve peaches and remove pits. Brush lightly with oil.
Grill 4–5 minutes total, flipping halfway, until lightly charred but still firm.
Chop into small pieces.2. Make the Peach Salsa
In a medium bowl, combine chopped peaches, red pepper, jalapeño, red onion, lime juice, cilantro, chili powder, salt, and pepper.
Toss gently and adjust seasoning to taste.
Refrigerate until ready to serve.3. Prepare the Glaze
In a bowl, whisk together peach preserves, olive oil, soy sauce, Dijon mustard, garlic, and jalapeño.
Season lightly with salt and pepper.
Set aside ⅓ cup of glaze for finishing.4. Prep the Chicken
Slice chicken breasts horizontally to create thinner cutlets.
Pound lightly to even thickness.
Drizzle with olive oil and season both sides with salt and pepper.5. Grill the Chicken
Grill chicken 8–10 minutes, flipping once halfway.
Brush generously with glaze (not the reserved portion) while cooking.
Cook until internal temperature reaches 160–165°F.
Tent with foil and rest 5–10 minutes.6. Finish & Serve
Brush with reserved glaze.
Top with peach salsa.
Serve immediately.
Notes
- Oil the grill well to prevent peaches from sticking.
- Remove jalapeño seeds for less heat.
- Keep salsa chilled for best texture contrast.
- Let chicken rest before slicing for juicier results.
- Internal temperature should reach 165°F after resting.
- 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: 22 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg