Peach Salsa Chicken

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Fresh, vibrant, and flavorful peach salsa chicken with glazed and grilled chicken breasts and a simple grilled peach salsa to top it off!

Make the most of peaches this summer with this easy peach salsa chicken, peach lemonade, and this peach pie for dessert! 🙂

Overhead image of the peach salsa chicken on a plate with green beans and a freshly grilled peach on the side

I’m all about pairing fruit with grilled chicken; it’s been a theme the past few summers with this mango chicken, pineapple chicken, cilantro lime chicken, and citrus chicken. And today I’m using one of my favorite summer fruits — peaches to make a peach salsa and top grilled chicken with it!

However, if you aren’t able to find good ripe peaches, don’t click off just yet — the chicken glaze doesn’t require fresh peaches! The glaze is made with peach preserves and a handful of other ingredients. It ensures plenty flavorful chicken, so you don’t have to make the peach salsa topping if peaches aren’t available or you’re short on time. Of course we love it best with the salsa, but it’s great either way!

Process shot-- image of the oil being added to the peaches for this peach salsa chicken

How to make peach salsa chicken

  • Prep chicken: pound chicken breasts to an even thickness so they’ll cook evenly later on. This is best accomplished by a meat mallet. Drizzle the breasts with olive oil and generously season with salt and pepper
  • Prep glaze: this glaze is simple! Stir together peach preserves, Dijon mustard, soy sauce, olive oil garlic, and jalapeno. This glaze will baste the chicken as it cooks and then get brushed on the finished and cooked chicken.
  • Cook: grill, bake, or saute the chicken until it reaches 165 degrees F. (I like to take the guesswork out by using a digital meat thermometer)
    • Cooking times will vary depending on several factors so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit exactly 165 degrees Fahrenheit. (Undercooked = unsafe; Overcooked = dry chicken)
  • Baste: as you cook the chicken, brush it occasionally with the glaze. 
  • Peach salsa: while the chicken is cooking, it’s the perfect time to whip together the salsa. Grill the peaches alongside the chicken and prep all the other ingredients (dicing the cilantro, red onion, pepper, and jalapeno) while it’s cooking.
  • Finish it off: top chicken with a bit more of that glaze and spoon hefty amounts of the salsa right on top.

 

Recipe tips

  • Make sure to slice the chicken in half, or pound them into an even thickness before cooking. This allows the chicken to cook evenly. Remember you don’t want to pound the chicken to be thin, you want to pound it to be EVEN.
  • If grilling, generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in vegetable or canola oil, and using tongs, rub the drenched paper towels along the grill grates. Doing this will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates.
  • For a delicious smoky-flavored salsa, grill the peaches. While this is optional, grilling the peaches brings out the best flavor  — it makes the peaches more juicy, flavorful, and sweet. It’s also simple to do since you’re already grilling the chicken! (More on grilling peaches below).

Overhead image of the peach salsa all mixed together in a bowl for this chicken and peach salsa

How to grill peaches

  • Preheat the grill to about 400 degrees and clean the grates with a grill brush. Oil the grates to ensure the peaches don’t stick to them.
  • Prepare the peaches by halving them and removing the bit. Brush the cut sides with olive oil.
  • Grill the peaches cut-side down for 2-4 minutes. I leave them undisturbed for 2 minutes, and then rotate (to get cross grill marks) and leave peaches (cut side down) for another 2 minutes. Then flip the peaches upside down and cook for another 1-3 minutes or until skins are lightly charred and peaches are soft. Cook time will vary greatly depending on the size of peaches, actual heat of grill, ripeness of peaches, etc. 
  • Remove the grilled peaches and let stand until cool enough to cut.

When grilling peaches for the salsa, I do like them to be a little more firm so they’ll chop easily and remain intact in the salsa. I typically grill them for about 4 minutes total (at 400-450 degrees F) for this salsa.

Peach salsa

The salsa is comprised of those gorgeous grilled peaches, freshly chopped cilantro, diced red onion, diced red pepper, and a diced jalapeno.

  • Make sure to season the salsa to taste with salt and pepper (the salt will enhance flavors and balance the sweet).
  • I also like to add a little chili powder for flavor and heat. If you’re sensitive to heat, reduce the amount of jalapeno, reduce the chili powder, or omit both entirely.
  • If you’re sensitive to red onion you can omit it OR soak the diced red onion in cold water for about 10 minutes and then thoroughly drain. This will take away the “bite” of the onion.

Alternate cooking methods

Cooking times will vary depending on several factors so I always recommend using a thermometer to test your chicken as it cooks. Aim to hit exactly 160-165 degrees Fahrenheit (carryover heat will take chicken from 160 to 165). (Undercooked = unsafe; Overcooked = dry chicken)

  • Baked Peach Chicken: Preheat oven to 425 degrees F.  Place chicken on a baking sheet lined with parchment paper.  Bake for approximately 18 minutes, flipping the chicken and glazing halfway. Remove from the oven, and loosely cover sheet pan with foil.  Let the chicken rest for 5-10 minutes. Add remaining peach glaze over top the chicken and a generous spoonful of peach salsa!
  • Sauteed Peach Chicken: Heat 1 tablespoon oil in a sautĂ© pan over medium-high heat.  Add chicken breast and cook for 4-6 minutes per side until the chicken is cooked through and the juices run clear. As you saute the chicken, brush it generously with the reserved glaze. Transfer the chicken to a clean plate, and loosely cover with foil. Let the chicken rest for 5-10 minutes. Add remaining peach glaze over top the chicken and a generous spoonful of peach salsa!

Recipe variation ideas

  • Serve the chicken and peach salsa over quinoabrown rice, or another similar whole grain.
  • Spicy chicken: if you’re looking to amp up the spice; add some cayenne pepper (1/4 to 1/2 teaspoon) to the glaze. You can also add some red pepper flakes to the finished dish!
  • Use chicken thighs: switch out boneless skinless thighs for breasts in this recipe (adjust cooking times as needed).

Overhead image of the peach salsa chicken with salsa on top and green beans

Peach salsa chicken side dish ideas

Serve this peach chicken over

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Peach Salsa Chicken

0 from 0 votes
Fresh, vibrant, and flavorful peach salsa chicken with glazed and grilled chicken breasts and a simple grilled peach salsa to top it off!
Print Recipe

Peach Salsa Chicken

0 from 0 votes
Fresh, vibrant, and flavorful peach salsa chicken with glazed and grilled chicken breasts and a simple grilled peach salsa to top it off!
Course Dinner
Cuisine American
Keyword peach salsa, peach salsa chicken
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 servings
Calories 455kcal
Cost $7.82

Ingredients

Peach Salsa

  • 1 and 1/2 cups diced fresh peaches (~1 large peach or 2 small/medium peaches)
  • 1/2 cup red pepper, diced
  • 1 tablespoon jalapeno, finely diced (seeds/ribs discarded)
  • 1/3 cup red onion, diced
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup cilantro leaves, coarsely chopped
  • Optional: 1/8 teaspoon chili powder
  • Salt and pepper (1/4 tsp each)

Chicken (and Glaze)

  • 1 pound boneless skinless chicken breasts
  • Olive oil, salt, and pepper
  • 1 cup peach preserves
  • 1 and 1/2 tablespoons olive oil, plus more for brushing
  • 1 tablespoon lite soy sauce
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon finely chopped garlic
  • 1 and 1/2 tablespoons finely diced jalapeno

Instructions

  • PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) (Grill pan: brush 1 tablespoon oil over the pan) Halve the peaches and remove the pits. Lightly brush the cut sides and the skins with oil. Grill peaches until tender and lightly charred, but still firm enough to chop, about 4-5 minutes total, flipping from 1 side to the other halfway in between. Chop the peaches into small and even pieces and add to a medium sized bowl. Add in the diced red pepper, diced jalapeno, diced red onion, lime juice, and coarsely chopped cilantro. Add in the chili powder and salt and pepper to taste (I add in 1/4 teaspoon of each, but add to preference). Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Place in the fridge until ready to eat. Toss again right before adding to plates.
  • GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe.
  • CHICKEN: Halve the chicken breast(s) in half horizontally and pound the pieces to even thickness (don't want the chicken super flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, and pepper. Flip pieces over and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (160 degrees will carry over heat to get to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes.
  • SERVE: Brush remaining 1/3 cup of the peach glaze over cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy while hot.

Nutrition Facts

Calories: 455kcal

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Nutrition facts in peach salsa chicken

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2 Comments

  1. That peach salsa looks to die for! I know summer is over but still… I could eat these kind of meals year round! Excited to try this recipe!

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