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.
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
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 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.
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.
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.
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.
This is a people pleaser, I highly recommend it! It’s also a wonderful way to celebrate peach season.
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.
Grilled Chicken with Peach Jalapeño Salsa
Ingredients
- 4 boneless skinless chicken breasts
- olive oil for brushing the grill
marinade
- 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
salsa
- 2 ripe but firm peaches, washed
- 1/2 small red onion
- 1 jalapeño pepper
- 1/2 cup chopped fresh cilantro
- juice of 1 lime
garnish
Instructions
- 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.
Notes
Nutrition
can these be baked and at what temp?
You can bake chicken breasts at 375F for about 20 minutes, or until they register 160-165F in the center.
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 🙂
I always use different vinegars pretty much interchangeably, the important thing is that tangy flavor, and any vinegar will do the trick.
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!!!
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.
I love your peach jalapeño salsa! This is such a perfect meal for warm August nights!
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!
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.
Thank you for the advice – I’m looking forward to trying your recipe this weekend!
Hope you love it!
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 🙂
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 🙂
Love this Sue! It looks and sounds awesome!
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!
I love mango salsa too Kelly, but I think I like this peach even better 🙂
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!