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Summer Grilled Chicken with Peach Salsa

Juicy grilled chicken with a smoky, caramelized crust is paired with a vibrant, sweet-and-spicy peach salsa. This effortless summer dinner comes together in under 30 minutes, making it perfect for both busy weeknights and casual backyard entertaining.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 ripe but firm peaches, diced
  • 1 red bell pepper, diced
  • 1/2 small red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced optional
  • Juice of 1 lime
  • Pinch of salt

Equipment

  • Grill or grill pan
  • Small bowl
  • Whisk
  • Shallow dish or resealable bag
  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Spoon
  • Tongs
  • Meat thermometer
  • Serving platter

Method
 

  1. In a small bowl, whisk together olive oil, lime juice, smoked paprika, garlic powder, onion powder, salt, and pepper to make the marinade.
  2. Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Turn to coat evenly. Let marinate at room temperature for 15-20 minutes, or refrigerate up to 4 hours for deeper flavor.
  3. While the chicken marinates, prepare the salsa: dice the peaches, bell pepper, and red onion into small, uniform pieces. Finely chop the cilantro and jalapeño (if using). Toss everything together in a bowl with the lime juice and a pinch of salt. Let sit at room temperature for at least 10 minutes to meld flavors.
  4. Preheat your grill to medium-high heat (400-450°F). Clean and oil the grates to prevent sticking.
  5. Grill the chicken for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F and the chicken has nice grill marks.
  6. Remove the chicken from the grill and let it rest for 5 minutes before slicing. Serve topped generously with the peach salsa.

Notes

For the juiciest results, use chicken thighs and a meat thermometer. Do not over-marinate (max 4-6 hours) due to the lime juice. The salsa can be made up to an hour ahead; stir in diced avocado just before serving for extra creaminess. Variations: add a minced chipotle pepper to the marinade for smoky heat, or substitute cilantro with fresh mint or basil. Leftover chicken and salsa keep refrigerated for up to 2 days.