Grilled Chicken with Peach Jalapeño Salsa

Grilled Chicken with Peach Jalapeno Salsa ~ this lightning quick meal is low calorie, low fat, low carb, gluten free, Whole 30 and Paleo compliant, and Weight Watchers friendly. Or, to put it another way, it’s healthy and insanely delicious.

Grilled Chicken with Peach Jalapeño Salsa is a lightning quick meal that’s low calorie, low fat, low carb, gluten free, Whole 30 and Paleo compliant, not to mention Weight Watchers friendly. But most importantly, it’s insanely delicious.

Grilled Chicken with Peach Jalapeño Salsa in a skillet with fresh limes

what you’ll need

You can’t go wrong with the combination of fruit and spicy jalapeño pepper, it’s a good one, and it seems much more sophisticated than it really is. A novice cook can pull of this meal easily and everybody will be impressed.

  • boneless skinless chicken breasts (you can also use chicken cutlets.)
  • peaches ~ ripe but still firm works best.
  • red onion
  • jalapeño pepper
  • cilantro
  • lime
  • olive oil
  • garlic
  • vinegar
  • salt and pepper
Grilled Chicken with Peach Jalapeño Salsa in a skillet with limes

to marinate…or not to marinate?

I have a confession…I’ve got a lazy streak when it comes to marinating. I know, that’s not smart. Marinating can make all the difference in the taste of meats, fish, and poultry, and all you have to do is think a little bit ahead. Not my strong suit, but I’m redeeming myself today with this fabulous grilled chicken with peach jalapeño salsa. I could have left well enough alone and let the salsa do all the heavy lifting as far as flavor goes, but a quick hour in a baggie, right on the counter, will pay off in spades, I promise. Skinless boneless chicken breasts are easy and healthy for sure, but they need a little nudge in the flavor department.

tip: Even if you think you don’t have time to marinate, throw it on the chicken while you prep the salsa, any amount of time helps the chicken absorb flavor and stay moister as it grills.

 Peach Jalapeño Salsa in a bowl with spoon

peach and jalapeño salsa is so good ~ and good for you

You’ll find excuses to make it over and over again ~ it’s really sensational with plain old corn chips. The secret is to use ripe but still firm peaches (the kind that are in the supermarket right now.) The red onion and jalapeño add such a nice kick…if you’ve tried my strawberry jalapeño salsa then you know how good this combination of sweet and heat can be.

Try my peach jalapeño salsa with salmon, pork tenderloin, or steak, too.

Grilled Chicken with Peach Jalapeño Salsa ~ this lightning quick meal is low calorie, low fat, low carb, gluten free, Whole 30 and Paleo compliant, not to mention Weight Watchers friendly. But more importantly, it's healthy and insanely delicious.

The marinade is simple, but, like I said, makes a big difference, so just do it. The nice thing is you can leave it for 15 minutes, or over night, but of course the longer it sits the bigger the payoff.

Making the marinade for Grilled Chicken with Peach Jalapeño Salsa
Marinating Grilled Chicken with Peach Jalapeño Salsa

When it’s time to cook the chicken you can do it on your charcoal grill or in a grill pan on the stove. I use my trusty grill pan to get great grill marks, which I think really add to the visual appeal of chicken breasts. Cook it just until it reads 165F on an instant read thermometer inserted into the thickest part.

tip: Pound the breasts to thin them out a bit before cooking. This helps them cook faster, more evenly, and prevents them from drying out from too much time on the grill or in the oven. Lots of markets sell thin cut breasts, and breast cutlets, which are other good alternatives.

You can see the one breast I didn’t pound, below. The minute I put it on the grill I realized my mistake, and quickly pounded the other three, it really does makes a difference! Just put the breasts in a baggie, or between layers of plastic wrap and use a meat mallet, or even a rolling pin to pound them until they are evenly flattened. You don’t have to go crazy, just a few good whacks should do it. Bonus points for doing this before you marinate, so there’s more meat surface to absorb all those flavors.

Grilling chicken for Grilled Chicken with Peach Jalapeño Salsa

how to serve chicken with peach salsa

The chicken can be served hot right off the grill, with the cool salsa on top, along with some couscous, quinoa, rice, and a veg. But you could also serve it chilled and sliced, maybe with a side salad.

Why not shred the chicken and make tacos? The salsa is the perfect topping.

Grilled Chicken with Peach Jalapeño Salsa in a cast iron skillet with spoon

This is a people pleaser, I highly recommend it! It’s also a wonderful way to celebrate peach season.

Grilled Chicken with Peach Jalapeño Salsa in a skillet

a note about buying chicken

I passionately believe in buying the most responsibly raised chicken you can afford, and if you’re interested in the topic like I am, you can get facts and suggestions here. Buying this type of chicken is more expensive, and if this is an issue I suggest cutting your portions down or eating it less often to make it more affordable. My grilled chicken with peach jalapeño salsa is labeled for 4 servings, but there’s no reason you couldn’t get 8 servings out of it ~ just bump up your sides, or slice it and serve it on a big pile of greens.

4.03 from 47 votes

Grilled Chicken with Peach Jalapeño Salsa

Grilled Chicken with Peach Jalapeño Salsa ~ this lightning quick meal is low calorie, low fat, low carb, gluten free, Whole 30 and Paleo compliant, and Weight Watchers friendly. Or, to put it another way, it's healthy and insanely delicious.
Course Main Course
Cuisine American
Total Time 30 minutes
Yield 4 -6 servings
Calories 233kcal
Author Sue Moran


  • 4 boneless skinless chicken breasts
  • olive oil for brushing the grill


  • 2 Tbsp olive oil
  • juice of 1 lime
  • 2 garlic cloves, minced
  • 2 Tbsp white balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper


  • 2 ripe but firm peaches, washed
  • 1/2 small red onion
  • 1 jalapeño pepper
  • 1/2 cup chopped fresh cilantro
  • juice of 1 lime


  • lime wedges


  • Pound the chicken breasts between two sheets of plastic wrap so they are a little thinner, maybe about 1/2 inch. Put the chicken in a shallow container, or into a gallon sized zip lock bag.
  • Whisk the marinade together and add it to the chicken. Massage it into the meat, seal the container or bag, and set in the refrigerator for an hour or overnight.
  • For the salsa, cut the peaches into a small dice…no need to peel them. Add to a bowl.
  • Mince the red onion and the jalapeño pepper. Leave the seeds in for extra heat, or leave them out if you like. Add the cilantro and lime juice and toss. Refrigerate until needed.
  • Grill the chicken on a hot charcoal grill or on the stove top, about 5-7 minutes per side, or until done in the center ~ an instant read thermometer should read 165 when inserted into the thickest part.
  • Serve the chicken with the salsa on top. Garnish with lime wedges.

Cook’s notes

  • This is a no-brainer for kids, just leave out the chiles.
  • Thighs?  Yes!
  • Use another seasonal stone fruit like apricot or plums in place of the peaches. Even cherries!


Calories: 233kcal | Carbohydrates: 10g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 424mg | Potassium: 593mg | Fiber: 1g | Sugar: 8g | Vitamin A: 280IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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  • Reply
    August 8, 2021 at 10:01 am

    5 stars
    I have made this recipe twice and both times it was a BIG hit with my family and friends. I make everything the night before and the chicken is so moist and tender and the salsa flavors get to mingle and end up being much better after several hours. I served it with an orzo pasta with olive oil fresh lemon juice and zest, garlic powder and lemon pepper seasoning. It was so delicious! I am prepping it for our camping trip this weekend because it’s so easy! Everyone must try this dish!

    • Reply
      Sue Moran
      August 8, 2021 at 11:07 am

      I’m so glad to hear this Kathi, your pasta dish sounds wonderful.

  • Reply
    June 29, 2021 at 4:32 pm

    5 stars
    Sue, would this Salsa go well with Salmon? We’ve used some of the salsa’s you’ve posted to use with salmon.

    • Reply
      Sue Moran
      June 29, 2021 at 4:34 pm

      Yes, it would be amazing, I want to make that now!

  • Reply
    November 10, 2020 at 12:56 pm

    can these be baked and at what temp?

    • Reply
      Sue Moran
      June 21, 2021 at 7:28 pm

      You can bake chicken breasts at 375F for about 20 minutes, or until they register 160-165F in the center.

  • Reply
    December 30, 2017 at 12:44 am

    Hi! I’m hoping to make this tomorrow as the colours caught my attention straight away and looks perfect for summer. I only have one question, is there anything I can use to replace white balsamic vinegar? My local supermarket doesn’t stock it and I was hoping to make it on New Years Eve 🙂

    • Reply
      December 30, 2017 at 5:31 am

      I always use different vinegars pretty much interchangeably, the important thing is that tangy flavor, and any vinegar will do the trick.

  • Reply
    August 9, 2017 at 9:48 am

    5 stars
    I made this the very next day you posted it. The farmers market had the chills and peaches. I marinated it longer than I planned (overnight) but it still came out flavorful and extremely fragrant. The flavors were are perfect mesh. We roasted corn cut off the cob with Parmesan and lime and fresher sliced tomatoes. Best dish so far this summer. Thank you!!!

    • Reply
      August 9, 2017 at 10:17 am

      I’m so thrilled to hear this Janet ~ and I wish I’d been there for that dinner, it really does sound like the hit of the summer with that corn.

  • Reply
    Laura | Tutti Dolci
    August 4, 2017 at 10:30 pm

    5 stars
    I love your peach jalapeño salsa! This is such a perfect meal for warm August nights!

  • Reply
    July 31, 2017 at 9:17 am

    5 stars
    Sue – This dish looks AMAZING and I can’t wait to try it (I absolute ADORE peaches), but I do have a question about the heat level. We have a wide range of heat tolerance in our home (from the 5-alarm tastes of my husband, to me, who is a total heat wimp!). What would you recommend to cut the jalapenos back to, to make it tolerable (and enjoyable) for us less-than-adventurous heat seekers (or what would you swap the jalapenos out for)? Thanks for your suggestion – love your site and am really enjoying your recipes!

    • Reply
      July 31, 2017 at 9:21 am

      You could remove the seeds and veins from the jalapeno, Lisa, and just use maybe half of a pepper for the batch of salsa. Some jalapenos aren’t very spicy at all, but it’s hard to know what you’ve got until you taste it. The next down the scale from jalapeno would I think be Anaheim peppers, if you can find them. And you could also just use a sprinkle of red pepper flakes and leave out the fresh peppers altogether.

      • Reply
        July 31, 2017 at 6:48 pm

        Thank you for the advice – I’m looking forward to trying your recipe this weekend!

        • Reply
          August 1, 2017 at 6:45 am

          Hope you love it!

  • Reply
    Jennifer @ Seasons and Suppers
    July 31, 2017 at 8:27 am

    We live on grilled chicken in the Summer, so I’m loving this one, with the fresh peach salsa 🙂 Will be adding this one to the menu 🙂

  • Reply
    Robyn Gleason
    July 30, 2017 at 2:57 am

    5 stars
    Oh my gosh, Sue, this is something I could eat 3 times a week. It’s the perfect summer meal. Easy, delicious, healthy and still substantial to satisfy every kind of appetite.
    Can you believe I don’t have a grill pan? Time to remedy that! Sharing 🙂

  • Reply
    July 29, 2017 at 1:44 pm

    Love this Sue! It looks and sounds awesome!

  • Reply
    July 29, 2017 at 10:59 am

    Ahhhh this looks amazing! I always eat a spicy grilled chicken dish with mango salsa and never thought to make a peach salsa instead. Not sure how that’s possible considering I’m from Georgia 🙂 Can’t wait to try this!

    • Reply
      July 29, 2017 at 11:25 am

      I love mango salsa too Kelly, but I think I like this peach even better 🙂

  • Reply
    July 28, 2017 at 5:04 pm

    I”m a huge fan of grilled chicken and peaches. In fact, it’s my favorite summer dish. Love this salsa and can’t wait to give it a spin!

  • Reply
    July 28, 2017 at 10:57 am

    The chicken breasts are getting so big, lately. My husband and I always share a breast! This salsa looks and sounds delicious! I love fruit salsas! The sweet with the heat is irresistible!

    • Reply
      July 28, 2017 at 11:03 am

      Hehe, I know!! (it makes you wonder what they’re feeding those poor chickens!) I often cut them in half, or better yet, buy cutlets, they’re much more manageable.

  • Reply
    July 28, 2017 at 9:53 am

    On my to do list for this week and will use thighs.. Just might use a combo of peaches and plums also. It’s going to be over 100 this next week in Nothern Calif.

  • Reply
    July 28, 2017 at 10:18 am

    I, also believe in buying the best chicken like you do! It is so much tastier and makes me feel better! This grilled chicken looks so delicious! Especially with the peach, jalapeno salsa!! Mmm.

    • Reply
      July 28, 2017 at 10:55 am

      I think anyone who actually forces themselves to look into the facts would do like we do, Elaine!

  • Reply
    Kavey Favelle
    July 28, 2017 at 9:04 am

    I love the look of this marinade and salsa combination. I’m going to add a little extra calories by using chicken thighs rather than breast, as I just prefer it so much, I think it will be glorious with these flavours.

    • Reply
      July 28, 2017 at 9:05 am

      I almost went with thighs, Kavey, I think they’ll be great.

  • Reply
    July 28, 2017 at 7:54 am

    That is a very special salsa. It sounds perfect and I can imagine using it with other recipes too!

    • Reply
      July 28, 2017 at 7:56 am

      Oh Ginny, the salsa is definitely the best part 🙂 Thanks for stopping by and have a great weekend!

  • Reply
    Chris Scheuer
    July 28, 2017 at 8:29 am

    5 stars
    This looks super delicious, just the kind of thing I’m craving for dinner tonight! I love the sweet and spicy in your salsa, I’m certain I could eat a whole bowl of that!

    • Reply
      July 28, 2017 at 8:42 am

      I’ve made so many fruit salsas, Chris, and I don’t know why it took me so long to get around to peaches, they’re a natural in salsa 🙂

  • Reply
    July 28, 2017 at 8:26 am

    This really does sound delicious. And wha a great combination of flavors. Plus, I think there just aren’t enough ways to use peaches in savory dishes!

    • Reply
      July 28, 2017 at 8:44 am

      I agree!

  • Reply
    July 28, 2017 at 8:16 am

    5 stars
    Such a perfect dish for the summer! And I have a peach tree that is ripening right now!

    • Reply
      July 28, 2017 at 8:44 am

      Oh wow, I would KILL for a peach tree.

  • Reply
    Tricia @ Saving Room for Dessert
    July 28, 2017 at 3:56 am

    My mouth is hanging open – wow, wow and wow. That’s the only thing that comes to mind – except that I cannot wait to try this gorgeous dish! Stunning!!!! Sharing, printing and pinning!

    • Reply
      July 28, 2017 at 7:56 am

      Thanks Tricia <3

  • Reply
    [email protected]'s Recipes
    July 28, 2017 at 3:50 am

    5 stars
    Those chicken breasts are perfect with those beautiful grill marks. And what a coincidence that I had some nectarine pepper salsa for the lunch today. Summer is just incomplete without those juicy sweet stone fruit!

    • Reply
      July 28, 2017 at 7:16 am

      I actually prefer nectarines to peaches, Angie, and apricots with jalapeños work really well, too!

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