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Grilled Chicken with Peach Salsa is a delightful dish that perfectly captures the essence of summer dining. The succulent, smoky flavor of marinated grilled chicken pairs beautifully with the fresh, vibrant notes of peach salsa, creating a harmonious blend that excites the palate. This recipe not only showcases the best seasonal ingredients but also highlights a medley of flavors that are both refreshing and satisfying. Whether you’re hosting a backyard barbecue or looking for a quick weeknight dinner, this dish promises to impress with its colorful presentation and explosive taste.

Grilled Chicken with Peach Salsa

Discover the vibrant flavors of summer with this Grilled Chicken with Peach Salsa recipe! Perfectly marinated chicken is grilled to smoky perfection and topped with a refreshing peach salsa that combines sweet, spicy, and zesty notes. This dish not only showcases seasonal ingredients but also delivers a nutritious meal packed with protein and antioxidants. Ideal for barbecues or a quick weeknight dinner, it promises to impress with its colorful presentation and taste. Fire up the grill and enjoy this delightful combination!
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Ingredients
  

For the Grilled Chicken:

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Juice of 1 lemon (about 2 tablespoons)

For the Peach Salsa:

2 ripe peaches, diced into small cubes

1/2 medium red onion, finely chopped

1/4 cup fresh cilantro, chopped (or substitute with parsley if preferred)

1 jalapeño pepper, seeded and finely minced (adjust quantity for desired heat level)

Juice of 1 lime (about 2 tablespoons)

Sea salt and black pepper to taste

Instructions
 

Marinate the Chicken: In a medium bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, sea salt, black pepper, and lemon juice until well combined. Add the chicken breasts to the bowl, ensuring each piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably up to 2 hours, to allow the flavors to penetrate the chicken.

    Prepare the Salsa: In a separate mixing bowl, combine the diced peaches, finely chopped red onion, chopped cilantro, and minced jalapeño. Squeeze the lime juice over the mixture and season with sea salt and black pepper to taste. Gently toss the ingredients to combine, and set aside for the flavors to meld.

      Preheat the Grill: Preheat your grill to medium-high heat (approximately 400°F or 200°C). Make sure the grill grates are clean and lightly brushed with oil to prevent the chicken from sticking during grilling.

        Grill the Chicken: Remove the marinated chicken breasts from the refrigerator and allow any excess marinade to drip off. Place the chicken on the hot grill. Grill the chicken for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is marked with beautiful grill lines.

          Rest the Chicken: After grilling, carefully remove the chicken from the grill and transfer it to a cutting board. Let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the chicken, resulting in juicy and tender meat.

            Serve: Slice the grilled chicken into strips and serve topped with a generous amount of the vibrant peach salsa. For a complete meal, consider presenting the chicken on a bed of fluffy rice or alongside a colorful medley of grilled vegetables.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4.