Grilled Peach & Corn Salsa Chicken Tacos

Peak summer produce meets backyard grilling in these tacos, where juicy peaches and sweet corn salsa brighten smoky spiced chicken thighs. A quick grill and fresh lime finish make them an easy weeknight or Labor Day crowd-pleaser.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 490 cal
• 36g protein
• 38g carbs
• 22g fat
• 7g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 ripe peaches
• 1.5 cups sweet corn kernels (fresh)
• 1/4 cup diced red onion
• 1 jalapeño
• 1/3 cup fresh cilantro
• 2 lime
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3 tbsp olive oil
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese
• 1/3 cup sour cream or Mexican crema

Instructions

1. 1In a bowl, toss the chicken thighs with chili powder, cumin, smoked paprika, salt, lime juice from one lime, and a drizzle of olive oil. Let marinate at room temperature while you prep the salsa and heat the grill.
2. 2Preheat a grill or grill pan to medium-high heat (about 400°F). Oil the grates lightly.
3. 3Grill the chicken thighs 5 to 6 minutes per side until well-marked and cooked to 165°F internal temperature. Transfer to a cutting board and rest 5 minutes before slicing against the grain.
4. 4While the chicken rests, make the salsa: dice the peaches, combine with corn kernels, finely diced red onion, minced jalapeño, chopped cilantro, juice of the remaining lime, salt, and a splash of olive oil.
5. 5Warm the corn tortillas directly on the grill or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted.
6. 6Build the tacos: place sliced chicken in each tortilla, top generously with the peach-corn salsa, a crumble of cotija, and a drizzle of crema.
7. 7Serve immediately with extra lime wedges on the side so everyone can brighten their taco to taste.
8. 8Any leftover salsa keeps well for next-day lunches, making this a smart back-to-school dinner that works double duty.