Grilled Chicken with Peach Jalapeno Salsa
This juicy Grilled Chicken with Peach Jalapeno Salsa is a delicious summer dinner idea perfect for your next backyard BBQ! Served with an easy stonefruit salsa, sliced avocado and baby potatoes, it's going to become your new favourite!
This Grilled Chicken with Peach Jalapeno Salsa is the absolute perfect thing to cook on the BBQ this summer, and it comes together super easily with some fresh seasonal ingredients.
You should be very jealous of our peach game here in Ontario – though I live in downtown Toronto, we're a pretty short drive from wine country and the Niagara region where so many delicious fruits and veggies grow each summer. We've even got a peach festival out in Winona that my mom used to take us kids to each year. Imagine everything from peach ice cream to pies and other kinds of goodies.
I'm even starting to see peach-infused ciders produced by local companies starting to crop up at the liquor store – bring on peach season buys, I'm ready for it!!!
Peaches always signal the start of harvest season when the weather is still fantastic and you just want to enjoy as many lazy days as you can before the rush of September. And they just so happen to be at their finest come August, which is my birthday month! Can you tell I'm a huge fan of peaches because of that?
Well, you're gonna live for this Grilled Chicken with Peach Jalapeno Salsa this summer. It's got just the right amount of heat, and honestly, fresh fruit and vegetable salsas are the BEST way to spice up boring old chicken breasts or salmon (if you like the looks of this recipe you HAVE to try this BBQ Salmon and Avocado Salsa) or bring a little bit more flavour to food you're cooking on the grill.
And if in doubt, just add chips and a cold drink + a patio and you're set!
Soooooo, this chicken.
Guys, it's so simple.
Cut your chicken breasts in half lengthwise to create little cutlets – they'll cook faster this way and you definitely get more char and smokiness which adds so much more flavour. You'll also be able to more easily divide the chicken up so that you're not consuming this big giant chicken breast all in one sitting – take a little bit of chicken (one and a half cutlets seems to be more than enough for me), add some tasty baby potatoes, some sliced avocado and your peach salsa.
Now with this Grilled Chicken with Peach Jalapeno Salsa, you can totally feel free to leave out the jalapeno – I always slice the jalapeno pepper in half lengthwise then slice out the pith and the seeds so the heat level ends up being super low, but if you like it spicy feel free to just chop everything out or leave it out altogether.
You'll whip up the peach salsa while the chicken is cooking on the grill – all I did was season with a little olive oil, some salt and some chili powder. When you're grilling chicken, you can afford to keep the spices super basic, especially if you're pairing with a fresh salsa like this.
And avocado is lifeeeeeee so add that in there too when you're plating everything. PERFECTION!
Now you may be wondering what sides I traditionally serve with this Grilled Chicken with Peach Jalapeno Salsa, and that's usually some sort of potato or extra veggie, like these BBQ veggie packs.
Honestly, whatever you have on hand and can throw on the grill while you're mixing up the salsa and getting the chicken seasoned works. The star of the show will definitely be the chicken so don't fret about the extras!
I'll usually just get lazy and buy one of those packages of baby potatoes that comes with all the seasonings and is just ready to throw on the grill, but it's up to you!
Will you be making this Grilled Chicken with Peach Jalapeno Salsa?
Couldn't you see yourself making this as your weekly meal prep this summer? I'm dying, it's so good!
Get your square glass meal prep bowls here to store your leftovers.
And of course I get all my free-range chicken breasts from Butcher Box!
Grilled Chicken with Jalapeno Peach Salsa
- 3 chicken breasts, sliced in half lengthwise
- 1 tbsp olive oil
- 2 tsp chili powder
- 1/2 tsp salt
- 1 avocado, sliced
- Side dish suggestion: baby potatoes tossed with olive oil, garlic and salt
Peach Jalapeno Salsa
- 2 peaches, diced
- 1/2 red pepper, diced
- 1/2 cup red onion, diced
- 1 jalapeno pepper, finely chopped and de-seeded
- 1/4 cup cilantro, finely chopped
- 1 tbsp lime juice
- 1/2 tsp salt
- Preheat BBQ to high heat. If adding baby potatoes, add to grill and BBQ 30 minutes (I bought a pre-packaged container with seasonings and followed the package directions).
- Slice chicken breasts in half lengthwise, then rub with olive oil, chili powder and salt. Add to BBQ and grill 4-5 minutes per side. Remove and set aside.
- Meanwhile, mix ingredients for peach salsa together. Serve salsa on top of chicken and with baby potatoes and sliced avocado on the side. Serve and enjoy!