Grilled Chicken with Peach Basil Salsa (Printable version)

Tender grilled chicken with fresh peach basil salsa for a sweet and savory summer meal.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon smoked paprika

→ Peach Basil Salsa

07 - 2 ripe peaches, diced
08 - 0.25 cup red onion, finely chopped
09 - 0.5 red bell pepper, diced
10 - 0.25 cup fresh basil leaves, chopped
11 - 1 small jalapeño, seeded and finely diced
12 - Juice of 1 lime
13 - 1 teaspoon honey
14 - 0.25 teaspoon salt

# Directions:

01 - Preheat grill to medium-high heat, approximately 400°F (204°C).
02 - Pat chicken breasts dry with paper towels. Brush evenly with olive oil, then season both sides generously with kosher salt, black pepper, garlic powder, and smoked paprika.
03 - Place chicken on grill grates and cook for 6 to 7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to cutting board and rest for 5 minutes.
04 - While chicken grills, combine diced peaches, red onion, bell pepper, fresh basil, jalapeño, lime juice, honey, and salt in a medium mixing bowl. Gently toss until evenly combined.
05 - Slice rested chicken breasts and arrange on serving plates. Top each portion with generous spoonful of peach basil salsa and serve immediately.

# Expert Advice:

01 -
  • The salsa tastes like you spent hours on it, but it actually comes together while the chicken cooks.
  • It's naturally gluten-free and dairy-free without any of that overly-careful substitution taste.
  • Grilled chicken finally becomes exciting instead of something you're eating for the protein.
02 -
  • Underripe peaches will taste mealy and bitter—wait for ones that smell like actual peaches before you make this dish.
  • The salsa can be made 2 to 3 hours ahead, but add the basil only right before serving or it will turn dark and lose its fresh taste.
03 -
  • Don't flip the chicken more than once—constant moving prevents those beautiful grill marks and lets heat escape.
  • If your grill isn't smoking hot, use a grill pan indoors and get the same delicious results with better control over temperature.
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