Grilled Chicken with Peach Basil Salsa (Printer View)

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

# Components:

→ 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

# Method steps:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. Brush both sides with olive oil, then season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
03 - Place chicken breasts on grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes.
04 - While chicken cooks, combine diced peaches, red onion, bell pepper, fresh basil, jalapeño, lime juice, honey, and salt in a medium bowl. Mix gently to preserve fruit integrity.
05 - Slice rested chicken breasts and top each portion with generous amount of peach basil salsa. Serve immediately.

# Expert Advice:

01 -
  • The peaches bring a subtle sweetness that keeps you from needing heavy sauces or complicated flavors.
  • It comes together in under 40 minutes, which means summer dinner on a weeknight without stress.
  • Fresh basil and lime juice make it feel restaurant-quality but taste like home cooking at its best.
02 -
  • Don't skip the resting period for the chicken—those 5 minutes let the juices redistribute so you don't end up with dry meat the moment you slice it.
  • Make the salsa no more than 15 minutes before serving so the basil stays vibrant and doesn't turn dark and bruised looking.
03 -
  • If your peaches are slightly underripe, they'll hold their shape better in the salsa, but give them a day or two on the counter to develop more flavor.
  • Don't skip patting the chicken dry—that moisture is the enemy of a good sear and golden crust on the grill.
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