Grilled Chicken with Peach Salsa

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 39g protein
• 18g carbs
• 12g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 ripe fresh peaches
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño
• 2 lime
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

Instructions

1. 1In a shallow dish, whisk together two tablespoons of the olive oil, juice of one lime, honey, cumin, smoked paprika, garlic powder, one teaspoon of the salt, and black pepper. Add the chicken breasts and turn to coat thoroughly; marinate at room temperature 15 minutes or refrigerate up to 2 hours.
2. 2While the chicken marinates, prepare the peach salsa. Dice the peaches into 1/2-inch pieces, finely dice the red onion, mince the jalapeño (remove seeds for milder heat), and chop the cilantro.
3. 3In a medium bowl, gently toss the diced peaches, red onion, jalapeño, and cilantro with the remaining olive oil, juice of the second lime, and remaining salt. Taste and adjust brightness; set aside so flavors meld.
4. 4Preheat a gas or charcoal grill to medium-high heat, about 400°F. Clean and oil the grates well to prevent sticking.
5. 5Remove chicken from the marinade, letting excess drip off. Grill over direct heat for 5 to 7 minutes per side, turning once, until grill marks appear and an instant-read thermometer reaches 165°F in the thickest part.
6. 6Transfer the grilled chicken to a cutting board and rest 5 minutes under loose foil so the juices settle.
7. 7Slice the chicken against the grain into thick strips or leave whole. Spoon a generous mound of the fresh peach salsa over each portion, letting the juices mingle with the chicken.
8. 8Serve immediately while the chicken is still warm and the salsa is cool and bright; extra salsa can be passed at the table.