Grilled Chicken with Fresh Peach Salsa
Juicy grilled chicken topped with a bright salsa of ripe peaches, jalapeño, red onion, lime and cilantro.
Equipment: Grill or grill pan
Why it's a summer recipe
Peaches reach their peak in mid to late summer, when they're juicy enough to drip down your wrist. Their sweetness balances smoky grilled chicken and a little chile heat in this quick summer dinner.
Method
- If using chicken breasts, pound to an even ¾-inch thickness. Rub with the oil, paprika, garlic powder, salt and pepper.
- Stir the salsa ingredients together and set aside for at least 10 minutes so the flavors meld.
- Heat a grill or grill pan to medium-high and clean and oil the grates.
- Grill the chicken for 5–6 minutes per side, until nicely marked and cooked to 165°F in the thickest part.
- Rest the chicken for 5 minutes, then slice and top with peach salsa.
Picking the best produce
Choose peaches that smell sweet and give slightly near the stem. Color isn't the best guide — fragrance is. Firm peaches will soften on the counter in a day or two.
Variations
- Use nectarines, mango or pineapple in the salsa.
- Serve over rice or tucked into tortillas.
Storing leftovers
- Store chicken and salsa separately for up to 3 days.
- The salsa is best within a day, before the peaches soften.
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