Description

Juicy grilled chicken topped with a vibrant peach salsa and brushed with a sweet and savory glaze. This dish delivers the perfect balance of smoky, sweet, and slightly spicy flavors.

Ingredients

1 1/2 cups diced fresh peaches (1 large or 2 small/medium)

1/2 cup red pepper, diced

1 tablespoon jalapeño, finely diced (seeds removed)

1/3 cup red onion, diced

1 tablespoon fresh lime juice (plus more to taste)

1/3 cup fresh cilantro, coarsely chopped

1/8 teaspoon chili powder (optional)

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound boneless, skinless chicken breasts

1/4 teaspoon salt (for chicken)

1/4 teaspoon pepper (for chicken)

1 cup peach preserves

1 1/2 tablespoons olive oil (plus more for brushing)

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

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Instructions

Preheat a grill or grill pan to medium-high heat (400–450°F) and oil the grates.
Halve the peaches, remove pits, and brush lightly with oil. Grill for 4–5 minutes, flipping ერთხელ, until slightly charred. Chop into small pieces.
In a bowl, combine grilled peaches, red pepper, jalapeño, red onion, lime juice, cilantro, chili powder (if using), salt, and pepper. Toss gently and refrigerate until ready to use.
In another bowl, whisk together peach preserves, olive oil, soy sauce, Dijon mustard, garlic, and jalapeño. Reserve 1/3 cup of the glaze for finishing.
Slice chicken breasts horizontally and pound to even thickness. Drizzle with olive oil and season with salt and pepper.
Grill chicken for 8–10 minutes, flipping once, brushing generously with glaze (not the reserved portion) as it cooks, until internal temperature reaches 165°F.
Remove chicken from grill, tent with foil, and let rest for 5–10 minutes.
Brush with reserved glaze and top with peach salsa before serving.

Notes

Swap peaches with mango or pineapple for a different flavor.

Adjust jalapeño to control heat level.

Add smoked paprika to the glaze for a smoky twist.

Chicken thighs can be used for a juicier result.

Store leftovers in the refrigerator for 3–4 days.

Salsa is best enjoyed fresh within 1–2 days.

Reheat chicken in the oven or skillet to maintain moisture.

Use parsley instead of cilantro if preferred.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 24 g
Sodium: 520 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 85 mg