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A plate of juicy Grilled Chicken with Peach Salsa, garnished with fresh cilantro and ready to eat.

Sun Kissed Grilled Chicken with Peach Salsa

Capture the essence of summer with this elegant and effortless grilled chicken. Tender, juicy chicken breasts get a beautiful char and are topped with a vibrant, smoky grilled peach salsa that bursts with sweet, tangy, and spicy notes in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz / 170g each
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 3 ripe but firm peaches
  • 1/2 medium red onion, finely diced
  • 1 jalapeño, finely diced seeds removed for less heat
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced

Equipment

  • Grill
  • Cutting board
  • Chef's knife
  • Large bowl (for salsa)
  • Small bowl (for rub)
  • Tongs
  • Meat thermometer
  • Measuring spoons
  • Pastry brush

Method
 

  1. Prepare the Peach Salsa: Halve and pit two peaches. Brush the cut sides with 1/2 tablespoon of olive oil. Place cut-side down on a preheated grill over medium-high heat for 2-3 minutes, until grill marks appear. Let cool, then dice. Dice the remaining fresh peach. In a large bowl, combine the grilled and fresh peaches, diced red onion, jalapeño, and chopped cilantro. Squeeze in the lime juice, season with 1/2 teaspoon of salt, and stir gently. Set aside for flavors to meld.
  2. Season the Chicken: Pat the chicken breasts completely dry with paper towels. Rub them with 1 tablespoon of olive oil. In a small bowl, mix together the garlic powder, paprika, the remaining 1/2 teaspoon of salt, and the black pepper. Sprinkle the seasoning mix evenly over all sides of the chicken.
  3. Grill the Chicken: Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean and lightly oil the grates. Place the seasoned chicken on the grill and cook for 5-7 minutes per side. The chicken is done when the internal temperature reaches 165°F (74°C) at its thickest point. Avoid moving the chicken while it sears to get good grill marks.
  4. Rest and Serve: Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes. This step is crucial for juicy chicken. Slice the chicken or serve whole, topped generously with the fresh peach salsa.

Notes

Tips for Success: For the best grill marks, don't move the chicken for the first few minutes of cooking. Try to dice all salsa ingredients to a uniform size for balanced flavor in every bite. Always taste the salsa before serving and adjust salt or lime juice as needed.
Variations: For a creamier salsa, gently fold in one diced avocado just before serving. For extra heat, add a pinch of cayenne pepper to the chicken rub.
Substitutions: Peaches can be swapped for nectarines or grilled pineapple. If you dislike cilantro, fresh parsley or mint are great alternatives. Boneless, skinless chicken thighs can be used instead of breasts.