Ingredients and preparation
To prepare Grilled Chicken with Peach Salsa, start by gathering all the necessary ingredients for both the chicken and the salsa. Using fresh, high-quality ingredients will enhance the flavor and texture of the final dish.
Ingredients for the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Ingredients for the Peach Salsa:
- 2 ripe peaches, peeled, pitted, and diced
- 1/2 small red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon honey (optional, for added sweetness)
- Salt to taste
Preparation:
- In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper to create a marinade.
- Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- While the chicken is marinating, prepare the peach salsa. In a medium bowl, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and honey. Stir gently to mix. Season with salt to taste. Cover and refrigerate until ready to serve to allow the flavors to meld.
Grilling the chicken
Once the chicken has marinated, preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn until they are covered with white ash. For a gas grill, preheat with the lid closed for about 10–15 minutes. Lightly oil the grill grates to prevent sticking.
Remove the chicken breasts from the marinade and let any excess drip off. Place the chicken on the grill and cook for 5 to 6 minutes per side, depending on thickness. Avoid moving the chicken too much to allow for proper searing and grill marks. Use tongs to flip the chicken only once during cooking.
To ensure the chicken is cooked through, use an instant-read thermometer inserted into the thickest part of the breast. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part of the chicken to check that the juices run clear and the meat is no longer pink.
Once cooked, transfer the chicken to a clean plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, resulting in a more tender and flavorful bite. Resting also helps maintain moisture when slicing the chicken before serving with the peach salsa.
Making the peach salsa
To prepare the peach salsa, begin by selecting ripe but firm peaches for the best texture and sweetness. Gently peel the peaches using a paring knife or blanch them briefly in boiling water to loosen the skins. Once peeled, remove the pits and dice the peaches into small, even pieces to ensure a consistent bite.
In a medium mixing bowl, combine the diced peaches with finely chopped red onion. The onion adds a sharp contrast to the sweetness of the fruit, so be sure to mince it finely to avoid overpowering the salsa. Add the minced jalapeño next—adjust the amount based on your preferred level of heat. Removing the seeds and membranes will reduce the spiciness if a milder salsa is desired.
Stir in the chopped fresh cilantro for a burst of herbal brightness. Squeeze in the fresh lime juice to add acidity, which balances the sweetness of the peaches and enhances the overall flavor. If your peaches are not as sweet as desired, a teaspoon of honey can be added to round out the flavor profile.
Season the salsa with a pinch of salt, then gently stir all the ingredients together until well combined. Be careful not to mash the peaches; the goal is to maintain their shape and texture. Cover the bowl and refrigerate the salsa for at least 15 to 30 minutes before serving. This resting time allows the flavors to meld and intensify, making the salsa a vibrant and refreshing topping for the grilled chicken.