Grilled Chicken with Peach Jalapeño Salsa
User Reviews
4.2
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
233 kcal
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Course
Main Course
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Cuisine
American
Grilled Chicken with Peach Jalapeño Salsa
Description
This recipe starts with chicken breasts pounded to an even thickness and marinated in a mixture of olive oil, lime juice, garlic, white balsamic vinegar, salt, and pepper to build flavor and moisture. The chicken is grilled until cooked through, achieving a lightly charred exterior and juicy interior.
The peach jalapeño salsa adds freshness and brightness. Diced peaches bring sweetness and juiciness, prickled up with minced red onion and jalapeño for sharpness and heat, balanced by cilantro and additional lime juice. The salsa complements the savory grilled chicken with varying textures and flavors.
This dish pairs well with grilled vegetables, rice, or as a filling for tacos. It's a good option for warm-weather meals, offering a colorful and flavorful approach to grilled poultry.
The recipe notes that jalapeño seeds can be omitted for milder flavor, and stone fruits like apricots, plums, or cherries can substitute peaches, while chicken thighs are suitable in place of breasts.
Ingredients
- 4 chicken breast boneless skinless
- olive oil for brushing the grill
marinade
- 2 Tbsp olive oil
- lime juice of 1
- 2 garlic cloves, minced
- 2 Tbsp white balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper fresh cracked
salsa
- 2 peach ripe but firm, washed
- 1/2 red onion small
- 1 jalapeno pepper
- 1/2 cup cilantro chopped, fresh
- lime juice of 1
garnish
- lime wedges
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
- Omit jalapeño seeds to reduce heat, making it suitable for children.
- Chicken thighs can be used instead of breasts for variation.
- Seasonal stone fruits like apricots, plums, or cherries can replace peaches in salsa.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 424mg | 18% |
| Potassium | 593mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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