Food Fridays: Peach Salsa Chicken

Peach season is in full swing! Take advantage and try out this Peach Salsa Chicken!

Summer is all about using fresh produce – we love to include as many fruits and vegetables as we can in all of our meals! We also know chicken can get boring sometimes, so finding ways to change it up (like a glaze or fruit salsa!) is a great way to make sure you still get that protein in.

Using a grill brings amazing flavour to this recipe – but if you don’t have access to a barbeque this recipe works equally as well in the oven or stovetop. Serve alongside your favourite veggies or salad recipe (check out this Kale and Avocado Salad with Blueberries and Edamame) for a complete summer night dinner!

Try it out today!


For the Peach Salsa: 

  • 1 and 1/2 cups diced fresh peaches (~1 large peach or 2 small/medium peaches)
  • 1/2 cup red pepper diced
  • 1 tablespoon jalapeño pepper finely diced (seeds/ribs discarded)
  • 1/3 cup red onion diced
  • 1 tablespoon freshly squeezed lime juice
  • 1/3 cup cilantro leaves coarsely chopped
  • Optional: 1/8 teaspoon chili powder
  • Salt and pepper (1/4 tsp each)

For the Chicken and Glaze:

  • 1 pound boneless skinless chicken breasts
  • Olive oil, salt, and pepper
  • 1 cup peach preserves
  • 1 and 1/2 tablespoons olive oil plus more for brushing
  • 1 tablespoon lite soy sauce
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon finely chopped garlic
  • 1 and 1/2 tablespoons finely diced jalapeño pepper


  1. PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill–don’t skip this step. (See Note 1) Halve the peaches and remove the pits. Lightly brush the sides and the skins with oil. Grill peaches until tender and lightly charred, but still firm enough to chop, about 4-5 minutes total, flipping halfway through. Chop the peaches into small, even pieces and add to a medium-sized bowl. Add in the diced red pepper, diced jalapeño, diced red onion, lime juice and coarsely chopped cilantro. Add in the chili powder, salt and pepper to taste (I add in 1/4 teaspoon of each, but add to your preference). Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Refrigerate until ready to eat. Toss again right before adding to plates.
  2. GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeño. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe.
  3. CHICKEN: Halve the chicken breast(s) horizontally and pound the pieces to even thickness (don’t want the chicken super-flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, and pepper. Flip pieces and repeat — oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (carryover heat will take the chicken to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes.
  4. SERVE: Brush the remaining 1/3 cup of the peach glaze over the cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy while hot.


  • Note 1: To oil the grill, I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.  For a grill pan, brush 1 tablespoon oil over the pan.
  • Baked Peach Chicken: Preheat oven to 425 degrees F.  Place chicken on a baking sheet lined with parchment paper.  Bake for approximately 18 minutes, flipping the chicken and glazing halfway. Remove from the oven, and loosely cover the sheet pan with foil.  Let the chicken rest for 5-10 minutes. Add remaining peach glaze over top the chicken and a generous spoonful of peach salsa!
  • Sauteed Peach Chicken: Heat 1 tablespoon oil in a sauté pan over medium-high heat.  Add chicken breast and cook for 4-6 minutes per side, until the chicken is cooked through and the juices run clear. As you sauté the chicken, brush it generously with the reserved glaze. Transfer the chicken to a clean plate, loosely cover with foil and let the chicken rest for 5-10 minutes. Add remaining peach glaze over top the chicken and a generous spoonful of peach salsa!
  • Make sure to slice the chicken breasts in half, or pound them into an even thickness before cooking. This allows the chicken to cook evenly. Remember, you don’t want to pound the chicken to be thin, you want to pound it to be EVEN.

Recipe by Chelsea’s Messy Apron.