Grilled Chicken Peach Basil (Print Version)

Tender grilled chicken with a vibrant peach basil salsa, perfect for fresh summer dining.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika

→ Peach Basil Salsa

07 - 2 ripe peaches, diced
08 - ¼ cup red onion, finely chopped
09 - ½ red bell pepper, diced
10 - ¼ cup fresh basil leaves, chopped
11 - 1 small jalapeño, seeded and finely diced
12 - Juice of 1 lime
13 - 1 teaspoon honey
14 - ¼ teaspoon salt

# How to Make It:

01 - Preheat your grill to medium-high heat, approximately 400°F.
02 - Pat the chicken breasts dry with paper towels. Brush both sides evenly with olive oil, then season thoroughly with kosher salt, black pepper, garlic powder, and smoked paprika.
03 - Place chicken breasts on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer to a plate and allow to rest for 5 minutes.
04 - While the chicken is grilling, combine diced peaches, red onion, bell pepper, fresh basil, jalapeño, lime juice, honey, and salt in a medium bowl. Mix gently until ingredients are evenly distributed.
05 - Slice the rested chicken and top each piece with a generous spoonful of peach basil salsa. Serve immediately while the chicken is still warm.

# Expert Tips:

01 -
  • Simple ingredients transform into an elegant meal in just 35 minutes
  • The perfect balance of savory grilled chicken and sweet-tangy peach salsa
  • Naturally gluten-free and dairy-free for inclusive entertaining
  • A versatile dish that works for weeknight dinners or special occasions
  • Makes the most of summer's fresh peaches and fragrant basil
02 -
  • For extra flavor, marinate the chicken in olive oil, lime juice, and herbs for 1 hour before grilling
  • The riper the peaches, the sweeter your salsa will be—look for fruits that yield slightly to gentle pressure
  • Make the salsa up to a few hours ahead, but add the basil just before serving to preserve its bright color and flavor
  • Allow the grilled chicken to rest before slicing to keep all the juices inside
  • If you don't have a grill, a grill pan on the stove works perfectly
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