Grilled Chicken Breast with Grilled Peach Salsa

Grilled Chicken Breast with Grilled Peach Salsa

Last summer my husband’s friend, Rob (, built me an outdoor bamboo kitchen- rather a house for my grill and grilling accoutrements. I call my new tiki hut “home” and if a food can be grilled, it’s grilled. Perhaps your grill has been getting a workout too, but maybe your family is growing fatigued with the same old burgers and chicken. Think outside the tortilla chip bag and add some salsa to your grilling recipe repertoire. Even the most basic grilled item tastes deliciously fresh when paired with a salsa

Salsa is the Mexican word for “sauce”. Most of my summer salsas are actually “salsa cruda”, as they are uncooked. I deviate occasionally by grilling fruit, though the salsa would be delicious if the fruit you use is simply washed. All you need to make a salsa cruda are chopped, in-season fruits and/or vegetables, something acidic (lime juice), something spicy (cumin), and something hot (any variety of hot pepper, cayenne or hot sauce). These easy combos will add flavor, nutrition, and eye-appeal to your plate.

Peaches are especially easy to grill. Nothing beats this fresh, sweet and tart salsa when peaches are at their ripest. A grilled peach would also make a wonderful dessert with a scoop of sorbet or ice-cream on top! Get a bunch cause they’re on sale at Buschs for $.99#. I served this with my Corn & Barley salad, the August 2nd dinnerFeed. For another easy Grilled Chicken and Plum Salsa recipe see my August 4th dinnerFeed.


Recipe: Grilled Chicken Breast with Grilled Peach Salsa

Ingredients (Chicken Rub)

  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander or cumin
  • 1/4 teaspoon cayenne
  • 4 skinless, boneless chicken breast halves


Ingredients (salsa)

  • 2 ripe peaches, washed, halved and pitted
  • 2 tablespoons chopped fresh mint
  • 1 tablespoons chopped red onion
  • 1-2 teaspoons lime juice
  • 1-2 teaspoons brown sugar
  • 1 tablespoon chopped jalapeno pepper



  1. Combine sugar, salt, coriander or cumin and cayenne and rub into both sides of chicken.
  2. Prepare gas or charcoal grill to medium heat.
  3. Grill chicken for 13 to 16 minutes or until chicken is no longer pink (170˚), turning once. Grill peaches next to the chicken until just tender, about 6-8 minutes.
  4. While chicken is grilling, combine mint, onion, 1 teaspoon of lime juice, 1 teaspoon brown sugar and chopped jalapeno. Taste and add additional sugar and lime juice if desired. Add kosher salt to taste.
  5. Serve salsa over chicken.

Time: 45 minutes

Number of servings (yield): 4 chicken breast halves

Copyright © Peggy Lampman’s dinnerFeed.

More Recipes Filed Under "Gluten Free"

3 Responses to Grilled Chicken Breast with Grilled Peach Salsa

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *