Grilled Chicken with Peach Basil Salsa (Printable View)

Tender grilled chicken topped with fresh peach basil salsa for a sweet and savory summer meal ready in 35 minutes.

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 1 teaspoon garlic powder
06 - 0.5 teaspoon smoked paprika

→ Peach Basil Salsa

07 - 2 ripe peaches, diced
08 - 0.25 cup red onion, finely chopped
09 - 0.5 red bell pepper, diced
10 - 0.25 cup fresh basil leaves, chopped
11 - 1 small jalapeño, seeded and finely diced
12 - Juice of 1 lime
13 - 1 teaspoon honey
14 - 0.25 teaspoon salt

# How To Make It:

01 - Preheat grill to medium-high heat, approximately 400°F.
02 - Pat chicken breasts dry with paper towels. Brush both sides with olive oil and season evenly with kosher salt, black pepper, garlic powder, and smoked paprika.
03 - Place chicken on heated grill grates and cook for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow meat to rest for 5 minutes before slicing.
04 - While chicken cooks, combine diced peaches, red onion, bell pepper, fresh basil, jalapeño, lime juice, honey, and salt in a medium bowl. Gently toss until ingredients are evenly distributed.
05 - Slice grilled chicken and arrange on serving plates. Top each portion with generous amount of peach basil salsa. Serve immediately.

# Best Practices:

01 -
  • The sweet peaches play against savory basil in a way that makes plain grilled chicken feel like restaurant food.
  • It comes together in under 40 minutes, which means weeknight dinners suddenly feel effortless and impressive.
  • Everything is naturally gluten-free and dairy-free, so it works for almost any table without feeling like you're making compromises.
02 -
  • Don't skip the resting period—I learned this the hard way by cutting into chicken too quickly and watching all those flavorful juices spill onto the plate instead of staying where they belong.
  • Basil bruises easily and turns black if you chop it too early, so do it right before you assemble the salsa, or even tear the leaves by hand if you have time.
03 -
  • Oil your grill grates with a paper towel dipped in neutral oil right before cooking—it prevents sticking better than any amount of hoping, and it takes 10 seconds.
  • Don't be tempted to flip the chicken more than once or you'll forfeit those beautiful caramelized lines that make it look intentional and delicious.
Go Back