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Main Dishes

Peach Salsa Chicken

August 1, 2023
Jump to Recipe·Print Recipe

This peach salsa chicken combines fragrant peaches, crunchy bell peppers, jalapeño, red onion, cilantro and lime juice with a barbecue-spiced grilled chicken. This easy and healthy recipe is great for weeknights or for summer BBQs.

Plate of grilled chicken over farro, topped with a peach salsa made from peaches, yellow bell pepper, red onion, jalapeño and cilantro. Dish is surrounded by ingredients such as cilantro, limes and the salsa.
Chicken with peach salsa over farro.

Chicken With Peach Salsa – Why You Will Love this Recipe (and Why Its Good for You!)

  • In the height of summer, peaches are sweet (and ubiquitous!). While peaches are coveted for their sweet taste and juicy texture, the health benefits of peaches are also noteworthy. Peaches are high in fiber, vitamins A, C and E, potassium and copper.
  • The peach flavor plays well against the more smokey flavors of the chicken.
  • The salsa is light and fresh. In addition to serving over chicken, this recipe would taste great as a topping for grilled fish or tofu.
  • This dish is beautiful! Its perfect for gatherings with friends.
Ingredients for the peach salsa including peaches, cilantro, lime, jalapeno.
Ingredients for peach salsa.

How to Make Grilled Chicken and Peach Salsa

1. First, put the chicken in a plastic bag and pound with the flat side of a meat tenderizer until the chicken breasts are an even thickness (you can also use the flat side of a small frying pan). Brine the chicken (see primer on brining chicken below).

2. Prepare the peach salsa. While the chicken is brining, dice the peaches, bell pepper, jalapeño and red onion. Chop the cilantro. Mix together the salsa ingredients with the lime juice and salt. Set aside.

5. Prepare the chicken seasoning. Mix together the coconut sugar (or brown sugar), chili powder, garlic powder, onion powder, smoked paprika and salt.

6. Prepare the chicken. Drain the chicken and pat completely dry with paper towels. Coat the chicken with the tablespoon of olive oil. Sprinkle the seasoning evenly over the chicken breasts. Let sit for 15 minutes.

7. Heat the grill to 425 degrees Fahrenheit. Grilling time will depend on the thickness of the chicken breasts. I like to use a meat thermometer. I take chicken off the grill at about 155 to 160 as it will cook for a few minutes until it reaches 165. (Mine took about 7 minutes on one side and 6 on the other).

A bowl of peach salsa made with peaches, cilantro, red onion and jalapeño.
Bowl of peach salsa.

Recipe Tips

  1. Brine the chicken! See “Why Brine Chicken” below
  2. Season the salsa with salt. Seasoning the salsa with salt will bring out the natural sweetness.
  3. If you are sensitive to spice, be careful when cutting jalapeños. The capsaicin can burn so don’t touch your face or eyes. If you want less spice, remove the seeds and only use the flesh. Be sure to wash hands, the cutting board and utensils with soap and water!

Why Brine Chicken?

Brining is soaking the meat in salt water before cooking. I don’t do this if I’m cooking with smaller chicken tenders or thin cutlets, but brining thicker chicken breasts is important if you want more tender, flavorful chicken.

How Does Brining Work?

The meat soaks up the salt water. The process adds moisture to the meat which helps to avoid dry, rubbery chicken. The salt also changes the texture of the meat making it more tender. You are essentially seasoning the chicken from the inside.

How Do You Brine Chicken?

  1. Combine 4 cups of cold water in a large ziplock bag, bowl or glass container with a lid.
  2. Add 3 tablespoons of fine table salt or sea salt to the water. Stir until it dissolves.
  3. Place the chicken in the salt water solution and brine in the refrigerator for 30-60 minutes.
  4. Remove chicken from brine and pat dry. Season as desired.
Seasoned grilled chicken breasts for peach salsa chicken recipe

Storage and Reheating

  • Store the salsa separately from the chicken. The salsa will last in the fridge about 3 days
  • Cooked chicken will last in the fridge about 4 days.
  • To reheat in the oven, preheat the oven to 350 degrees F. Allow chicken to come to room temperature. Add water or chicken broth to a baking dish — just enough to barely cover the bottom of the pan. Place the chicken breasts in the baking sheet, cover with aluminum foil, and bake until heated through, at least 10 minutes, until a thermometer inserted at the thickest part registers 165 degrees F.

Additional Recipes You May Like

  • Greek Marinade for Chicken or Fish
  • Green Minestrone with Chicken
  • Thai Chicken Larb
  • Roasted Vegetable Quinoa Bowl
  • Shrimp Burrito Bowl
Print

Peach Salsa Chicken

This peach salsa chicken combines fragrant peaches, crunchy bell peppers, cilantro, lime juice and a barbecue-spiced grilled chicken. Served on a dish with farro.
Print Recipe

This peach salsa chicken combines fragrant peaches, crunchy bell peppers, jalapeño, red onion, cilantro and lime juice with a barbecue-spiced grilled chicken. This easy and healthy recipe is great for weeknights or for summer BBQs. Serve over quinoa or farro.

  • Author: Jeannine
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour + 15 minutes
  • Yield: 3 servings 1x
  • Category: barbecue
  • Method: Grilling
  • Cuisine: N/A

Ingredients

Scale

Peach Salsa

  • 2 ripe white or yellow peaches, diced
  • 1 yellow or orange bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/2 jalapeño pepper, diced, seeds removed
  • 2 tablespoons cilantro, chopped lightly
  • juice from 1 lime or 2 tablespoons lime juice
  • 1/4 teaspoon of salt (add more to taste)

Chicken Seasoning

  • 1 pound of chicken (about 3 chicken breasts)
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 3 tablespoons of fine table salt/sea salt
  • 4 cups of cold filtered tap water

Instructions

1. Brine the chicken. First, put the chicken in a plastic bag and pound with the flat side of a meat tenderizer until the chicken are even thickness (you can also use the flat side of a small frying pan. Combine the 3 tablespoons of salt with 4 cups of cold tap water. Stir salt to dissolve. Place chicken in the salt mixture for at least 30 minutes and up to 1 hour in the refrigerator. 

2. Prepare the peach salsa. While the chicken is brining, dice the peaches, bell pepper, jalapeño and red onion. Chop the cilantro. Mix together the salsa ingredients with the lime juice and salt. Add more salt to taste Set aside.

5. Prepare the chicken seasoning. Mix together the coconut sugar (or brown sugar), chili powder, garlic powder, onion powder, smoked paprika and salt.

6. Prepare the chicken. Drain the chicken and pat completely dry. On a plate or in a shallow baking dish, coat the chicken with the tablespoon of olive oil. Sprinkle the seasoning evenly over the chicken breasts. Let sit for 15 minutes.

7. Heat the grill to 425 degrees Fahrenheit. Grilling time will depend on the thickness. I like to use a meat thermometer. I take chicken off the grill at about 155 to 160 degrees F as it will cook for a few minutes until it reaches 165. (My chicken took about 7 minutes on one side and 6 on the other).

8. Serve chicken over quinoa or farro. Top with 1/2 cup peach salsa.

 

Nutrition

  • Serving Size: 1 5 oz breast + 1/2 cup salsa
  • Calories: 345
  • Fat: 13g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 38g

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Hi, I’m Jeannine
Hi, I’m Jeannine

Hi, I’m Jeannine

I'm a certified health and wellness coach with a passion for cooking and photographing beautiful, colorful, healthy food. I provide healthy plant-forward recipe inspiration for those who want to look and feel their healthiest from the inside out. I'm so glad you stopped by!

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