Grilled Chicken Peach Basil

Summer dining reaches its peak with this vibrant Grilled Chicken with Peach Basil Salsa. The juicy, perfectly seasoned chicken provides a savory canvas for the star of the show—a colorful medley of ripe peaches, aromatic basil, and zesty lime that creates a symphony of sweet, tangy, and herbaceous notes. This dish captures the essence of seasonal eating, transforming simple ingredients into a meal that's both refreshing and satisfying.

Save

This dish brings together the smoky char of perfectly grilled chicken with the bright, refreshing flavors of summer fruit. The peach salsa adds a beautiful pop of color to the plate, making this meal as visually appealing as it is delicious. It's light enough for hot summer evenings but substantial enough to satisfy hearty appetites.

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika (optional)
• 2 ripe peaches, diced
• ¼ cup red onion, finely chopped
• ½ red bell pepper, diced
• ¼ cup fresh basil leaves, chopped
• 1 small jalapeño, seeded and finely diced (optional)
• Juice of 1 lime
• 1 tsp honey
• ¼ tsp salt

Step 1

Preheat your grill to medium-high heat (about 400°F/200°C).

Step 2

Pat the chicken breasts dry. Brush with olive oil, then season both sides with salt, pepper, garlic powder, and smoked paprika.

Step 3

Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from heat and let rest for 5 minutes.

Step 4

While the chicken is grilling, prepare the salsa: In a medium bowl, combine diced peaches, red onion, bell pepper, basil, jalapeño (if using), lime juice, honey, and salt. Mix gently to combine.

Step 5

Slice the grilled chicken and top each breast with a generous spoonful of peach basil salsa. Serve immediately.

For the juiciest chicken, avoid overcooking it on the grill. Use a meat thermometer to achieve the perfect 165°F internal temperature. The resting period after grilling is crucial—it allows the juices to redistribute throughout the meat before slicing. For the peach salsa, choose peaches that yield slightly to gentle pressure but aren't mushy for the best texture and flavor balance.

This versatile recipe welcomes creative adaptations. Try substituting nectarines for peaches when they're in season. For a tropical twist, add some diced mango to the salsa. If you prefer more heat, leave some of the jalapeño seeds in or add a pinch of red pepper flakes. For an herbaceous variation, incorporate fresh mint or cilantro alongside the basil in the salsa. The chicken can also be cooked in a grill pan or even baked in the oven if outdoor grilling isn't possible.

Serve this colorful dish on a large platter for a beautiful presentation. It pairs wonderfully with simple sides like a light quinoa salad, grilled asparagus, or garlic roasted potatoes. For a complete summer meal, accompany it with grilled corn on the cob and a simple green salad. As suggested in the recipe notes, a crisp Sauvignon Blanc or a light rosé complements the sweet and savory elements beautifully, making this perfect for outdoor entertaining.

Save

This Grilled Chicken with Peach Basil Salsa celebrates the abundance of summer in every bite. The combination of smoky grilled protein and vibrant fruit salsa creates a meal that's nutritionally balanced, visually stunning, and bursting with seasonal flavors. Whether you're hosting friends for an alfresco dinner or simply elevating a weeknight meal, this dish strikes the perfect balance between elegant and effortless.

Recipe Questions & Answers

→ What type of chicken is best for grilling?

Boneless, skinless chicken breasts work well for even cooking and quick grilling, resulting in juicy, tender meat.

→ Can I prepare the salsa in advance?

Yes, preparing the peach basil salsa ahead allows the flavors to meld beautifully but is best served fresh for optimal brightness.

→ Is it necessary to marinate the chicken before grilling?

Marinating adds extra flavor and moisture, but the seasoning alone delivers great taste if you’re short on time.

→ How do I know when the chicken is fully cooked?

Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

→ Can I substitute any ingredients in the salsa?

Nectarines can replace peaches, and adjusting jalapeño amounts lets you control the spice level to suit your preference.