Sweet and Savory Peach Salsa Chicken

Experience the vibrant tastes of summer with our incredibly fresh, flavorful, and easy-to-make Peach Salsa Chicken. This recipe features perfectly glazed and grilled chicken breasts, generously crowned with a simple yet exquisite grilled-peach salsa that will tantalize your taste buds.

As peaches reach their peak ripeness, there’s no better way to celebrate the season than with this delightful Peach Salsa Chicken. Pair it with a refreshing homemade peach lemonade and indulge in a classic peach pie for dessert to complete your ultimate summer feast!

Embrace Summer Flavors: Fresh Peach Salsa Chicken

There’s something truly special about combining the sweet, tangy notes of fruit with savory grilled chicken, and it’s a cherished summer tradition in my kitchen. Over the years, we’ve enjoyed various fruit-infused chicken dishes, from zesty mango chicken and caramelized pineapple salsa chicken to bright cilantro lime chicken and aromatic Cuban mojo chicken. Today, we’re putting one of summer’s most beloved fruits—the peach—at the forefront. Its juicy sweetness is transformed into a vibrant peach salsa, creating the perfect topping for succulent grilled chicken.

Even if fresh, ripe peaches are a little challenging to find, don’t let that deter you! This recipe offers a fantastic alternative: the chicken glaze is crafted using readily available peach jam or preserves, along with a few other pantry staples. This ensures a deep, rich peach flavor permeates the chicken, even without fresh fruit. While the homemade salsa is undoubtedly a highlight, the incredible glaze is so flavorful that the chicken stands perfectly on its own, offering a delicious meal anytime.

This dish is not just about taste; it’s a celebration of freshness. The combination of tender chicken, a sticky-sweet glaze, and a bright, slightly spicy salsa creates a dynamic flavor profile that is both comforting and exhilarating. It’s an ideal choice for a healthy weeknight dinner or an impressive dish for entertaining guests on a warm evening.

Crafting Your Peach Salsa Chicken: A Step-by-Step Guide

Creating this flavorful Peach Salsa Chicken is a straightforward process, broken down into simple, manageable steps. Here’s how to bring this sensational dish to life in your own kitchen:

Unlock Success: Expert Recipe Tips

Achieving the best results with your Peach Salsa Chicken is simple with these helpful tips:

• Even Chicken Thickness: For consistent cooking, slice thicker chicken breasts in half horizontally or pound them to an even thickness. The goal isn’t necessarily to make them super thin, but rather to ensure an equal thickness throughout each piece, preventing some areas from overcooking while others are still raw.
• Grill Grate Preparation: If you’re cooking on the grill, proper grate oiling is crucial to prevent sticking. The easiest method is to soak a few paper towels in vegetable or canola oil. Then, using long tongs, carefully rub the oiled paper towels over the hot grill grates until they are well coated. This creates a non-stick surface.
• Smoky Salsa Enhancement: For an extra layer of flavor in your salsa, consider grilling the peaches. Grilling peaches adds a wonderful smoky depth, caramelizes their natural sugars, and makes them even juicier and sweeter. While optional, it elevates the salsa significantly.
• Ingredient Freshness: Always use the freshest ingredients possible for both the glaze and the salsa. Fresh cilantro and ripe peaches make a huge difference in the overall flavor profile of the dish.
• Taste and Adjust: Don’t be afraid to taste your glaze and salsa as you prepare them. Adjust seasonings like salt, pepper, or lime juice to suit your personal preference before final assembly.

The Art of Grilling Peaches for Perfect Salsa

Grilling peaches is a game-changer for this salsa, adding a beautiful smokiness and intensifying their natural sweetness. Here’s how to achieve perfectly grilled peaches:

• Preheat and Clean the Grill: Start by preheating your grill to a medium-high temperature, aiming for around 400-450°F (200-230°C). While it heats, thoroughly clean the grates with a sturdy grill brush. This removes any leftover food particles and prevents your peaches from sticking. Afterward, generously oil the grates using the paper towel and tong method mentioned in our recipe tips.
• Prepare Your Peaches: Select firm, ripe peaches. Halve each peach and carefully remove the pit. Once halved, lightly brush the cut sides of the peaches with olive oil. This not only prevents sticking but also helps in achieving a lovely caramelization and char.
• Grill with Care: Place the peach halves cut-side down on the oiled, hot grill grates. Grill for 2-4 minutes without moving them to allow for distinct grill marks to form. For cross-hatch marks, rotate them 90 degrees after 2 minutes and continue grilling cut-side down for another 2 minutes. Then, flip the peaches to the skin side and cook for an additional 1-3 minutes, or until the skins show light charring and the peaches feel slightly soft when gently squeezed. The exact cook time will vary depending on the ripeness and size of your peaches, as well as the actual heat of your grill.
• Cool and Dice: Once grilled, carefully remove the peaches from the grill and place them on a cutting board or plate. Allow them to stand and cool down for a few minutes until they are comfortable enough to handle and cut.

When grilling peaches specifically for salsa, I generally prefer them to retain a little more firmness. This ensures they chop easily into distinct pieces and maintain their structure within the salsa, rather than becoming too mushy. For this recipe, I typically grill the peach halves for a total of about 4 minutes (at 400-450°F / 200-230°C), resulting in that perfect balance of tenderness and integrity for dicing.

The Heart of the Dish: Irresistible Peach Salsa

The peach salsa is a vibrant medley of textures and flavors, serving as the fresh, zesty counterpoint to the rich chicken. It’s loaded with those gorgeous grilled peaches (or fresh, if preferred), finely chopped fresh cilantro, crisp diced red onion, colorful diced red bell pepper, and a kick from finely diced jalapeño. Each ingredient plays a crucial role in creating a balanced and exciting condiment.

• Seasoning is Key: Don’t underestimate the power of seasoning your salsa! Make sure to add salt and pepper to taste. Salt is particularly important here as it brightens and enhances all the individual flavors, while also balancing the natural sweetness of the peaches, creating a more harmonious blend.
• Managing the Heat: For an extra layer of warmth and a touch of smokiness, I enjoy adding a small amount of chili powder to my salsa. However, if you are particularly sensitive to spicy foods, you have full control. Feel free to reduce the amount of jalapeño or chili powder, or omit both entirely for a milder version. You can always add a pinch of red pepper flakes at the end for individual servings if desired.
• Taming Red Onion’s Bite: Red onion adds a wonderful sharp flavor and crunch to the salsa, but for those sensitive to its pungency, there’s a simple trick. After dicing the red onion, soak it in a bowl of cold water for about 10 minutes. Then, drain it thoroughly. This process significantly mellows out the “bite” of the onion, leaving behind a milder, sweeter flavor.
• Additional Flavors: Consider adding a squeeze of lime juice for an extra citrusy zing, or a touch of honey if your peaches aren’t quite sweet enough. A small amount of finely chopped avocado can also add a creamy texture and richness.

Versatility in the Kitchen: Alternate Cooking Methods

While grilling offers that iconic smoky flavor, this Peach Salsa Chicken recipe is incredibly adaptable and tastes fantastic cooked in other ways too. Remember, regardless of your chosen method, always use a meat thermometer to ensure your chicken reaches an internal temperature of 160-165°F (71-74°C). The carryover heat will safely bring it up to 165°F (74°C) after resting, ensuring juicy, perfectly cooked chicken every time. Undercooking is unsafe, while overcooking leads to dry, unappetizing results.

• Baked Peach Chicken: For a hands-off approach, preheat your oven to 425°F (220°C). Place the prepared, seasoned chicken breasts on a parchment-lined baking sheet. Bake for approximately 18-22 minutes, flipping the chicken and brushing generously with the peach glaze halfway through the cooking time. Once cooked, cover the chicken loosely with aluminum foil and let it rest for 5-10 minutes. This resting period allows the juices to redistribute, resulting in more tender meat. Before serving, top with any leftover glaze and a generous spoonful of fresh peach salsa.
• Sautéed Peach Chicken: If you prefer cooking on the stovetop, heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken breasts to the hot pan and cook for 4-6 minutes per side, brushing frequently with the peach glaze as it cooks. Ensure a nice golden-brown crust forms. Once the chicken is cooked through (160-165°F internal temperature), remove it from the pan, tent it with foil, and let it rest for 5-10 minutes. Finish by brushing with remaining glaze and topping with peach salsa. This method is great for quick weeknight meals and creates a delicious pan sauce from the glaze drippings.

Perfect Pairings: Peach Salsa Chicken Side Dish Ideas

Completing your meal with the right side dishes can elevate the entire dining experience. Here are some fantastic options that beautifully complement the flavors of Peach Salsa Chicken:

• Blackberry Lime Fruit Salad: A refreshing and colorful fruit salad with a light, zesty 3-ingredient dressing. Its sweetness and tanginess harmonizes perfectly with the peach salsa.
• Mandarin Orange Salad: A crisp and refreshing salad featuring mandarin oranges and a bright citrus poppyseed dressing. It adds a delightful crunch and another layer of fruity freshness.
• Roasted Parmesan Brussels Sprouts: These crispy and delicious Brussels sprouts offer a savory, slightly bitter counterpoint that balances the sweetness of the peaches. Their roasted flavor adds depth to the meal.
• Roasted Sweet Potatoes: A reader favorite, roasted sweet potatoes bring a comforting sweetness and earthy flavor that pairs wonderfully with chicken and fruit-based salsas. They’re both nutritious and satisfying.
• Elote (Mexican Street Corn): Simple to make and bursting with flavor, creamy and zesty Elote offers a fantastic textural and flavor contrast, adding a festive touch to your summer dinner.
• Simple Green Salad: A lightly dressed mixed green salad with a vinaigrette can provide a light, crisp balance to the richer flavors of the chicken and salsa.

4.80 out of 5 stars (based on 5 votes)

Peach Salsa Chicken

By Chelsea Lords

Peach Salsa Chicken is a fresh, flavorful dish with juicy grilled chicken topped with a vibrant peach salsa—summer on a plate!

Prep Time:
25 minutes

Cook Time:
10 minutes

Total Time:
35 minutes

Servings:
2 servings

Print Recipe

Equipment

• Grill or grill pan
• Aluminum foil
• Meat mallet (optional but recommended for even thickness)
• Digital meat thermometer (optional but recommended for perfect doneness)

Ingredients

Peach Salsa

• 1-1/2 cups diced fresh peaches (1 large peach or 2 small/medium peaches)
• 1/2 cup diced red bell pepper
• 1 tablespoon finely diced jalapeño (seeds/ribs discarded for less heat)
• 1/3 cup diced red onion
• 1 lime (juice for salsa)
• 1/3 cup coarsely chopped fresh cilantro
• 1/8 teaspoon chili powder (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Chicken and Glaze

• 1 pound boneless, skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup peach preserves
• 1-1/2 tablespoons olive oil (plus more for brushing chicken)
• 1 tablespoon reduced-sodium soy sauce
• 1/2 tablespoon Dijon-style mustard
• 1/2 tablespoon finely chopped garlic
• 1-1/2 tablespoons finely diced jalapeño

Instructions

1. Peach Salsa Preparation: Preheat your grill or grill pan to medium-high heat (about 400–450°F / 200-230°C). Generously oil the grill grates to prevent sticking (see Note 1 below for how to oil the grill). Halve the fresh peaches and carefully remove the pits. Lightly brush olive oil on the cut sides and skins of the peach halves. Grill peaches until they are tender and show light char marks, but still firm enough to chop, approximately 4–5 minutes total, flipping them halfway through. Remove from grill, chop into small, even pieces, and transfer to a medium bowl. To the diced peaches, add the diced red bell pepper, diced jalapeño, diced red onion, juice from 1 tablespoon of lime, coarsely chopped cilantro, chili powder (if using), and salt and pepper to taste. Gently toss all ingredients together and taste. Adjust seasoning to your preference, adding more salt, chili powder, or lime juice if desired. Refrigerate the salsa until ready to serve. Toss again right before spooning over the chicken.
2. Glaze Preparation: In a large bowl, combine the peach preserves, olive oil, soy sauce, Dijon mustard, finely chopped garlic, and finely diced jalapeño. Whisk until well combined. Season the glaze to taste with a pinch of salt and pepper. Set aside about 1/3 cup of this prepared glaze in a separate small bowl; this portion will be used for brushing the finished chicken.
3. Chicken Preparation and Grilling: Take the boneless, skinless chicken breast(s) and, if they are thick, slice them horizontally to create thinner cutlets, or pound them to an even thickness using a meat mallet. The goal is even cooking, not necessarily super-flat pieces. Drizzle each side of the chicken pieces with olive oil and generously season with salt and pepper. Place the seasoned chicken onto the preheated and oiled grill grates. Grill the chicken for 8–10 minutes total, flipping once halfway through. As the chicken cooks, brush it generously with the main batch of peach glaze (do not use the 1/3 cup you set aside). Continue grilling until the chicken juices run clear and the internal temperature reaches 160–165°F (71-74°C) when measured with a meat thermometer. Remember that carryover heat will bring the chicken to a safe 165°F (74°C) after it rests. Once cooked, remove the chicken from the grill, tent it loosely with aluminum foil, and let it rest for 5–10 minutes. This resting period helps the juices redistribute, ensuring a more tender and moist chicken.
4. Finish and Serve: Once the chicken has rested, brush the remaining 1/3 cup of reserved peach glaze over the cooked chicken breasts. Spoon generous amounts of the fresh peach salsa directly on top of each chicken piece. For optimal flavor, give the salsa one last taste before adding it to the chicken and adjust any additional salt or pepper if needed. Serve immediately and savor this delightful summer meal while it’s hot.

Recipe Notes

Note 1: Oiling the Grill: To properly oil your grill grates, take a rolled-up paper towel and drench it in vegetable or canola oil. Using long tongs, firmly hold the oiled paper towel and rub it thoroughly over the hot grill grates. This creates a non-stick surface and is an essential step. If using a grill pan, simply brush about 1 tablespoon of oil evenly over the pan before heating.

Storage: To maintain freshness and quality, store the cooked Peach Salsa Chicken and the peach salsa separately. Refrigerate the cooked chicken in an airtight container for up to 4 days. The peach salsa can be stored in a separate airtight container in the refrigerator for up to 2 days. When reheating, gently warm the chicken (e.g., in a skillet or oven) and serve the salsa chilled or at room temperature on top of the reheated chicken.

Nutrition Information

Calories: 910kcal | Carbohydrates: 136g | Protein: 52g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 868mg | Potassium: 1373mg | Fiber: 5g | Sugar: 96g | Vitamin A: 1993IU | Vitamin C: 101mg | Calcium: 58mg | Iron: 2mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and preparation methods.