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Fresh Grilled Chicken with Peach Salsa

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A vibrant and fresh grilled chicken recipe topped with a sweet and tangy Georgia peach salsa, served alongside creamy coconut jasmine rice. Perfect for a quick, easy, and flavorful summer dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (preferably extra virgin)
  • 1 tablespoon fresh lime juice
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 3 ripe Georgia peaches, peeled and diced (about 1.5 cups / 225 g)
  • 1 small red bell pepper, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 teaspoon honey or agave syrup (optional)
  • Salt to taste
  • 1 cup jasmine rice (about 190 g)
  • 1 cup coconut milk (full fat, about 240 ml)
  • 1 cup water (240 ml)
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened shredded coconut (optional)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lime juice, minced garlic, smoked paprika, oregano, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 15 minutes, up to 2 hours.
  2. Prepare the Georgia Peach Salsa: Combine diced peaches, red bell pepper, jalapeño, red onion, and cilantro in a bowl. Drizzle with lime juice and honey, then gently toss. Season with salt to taste. Let sit at room temperature while cooking.
  3. Cook the Coconut Jasmine Rice: Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and shredded coconut if using. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.
  4. Grill the Chicken: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and shake off excess. Grill chicken for 5-6 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes after grilling.
  5. Assemble and Serve: Spoon coconut jasmine rice onto plates. Top with grilled chicken breasts and a generous scoop of Georgia peach salsa. Garnish with extra cilantro if desired and serve.

Notes

Marinate chicken for up to 2 hours for deeper flavor. Use ripe but firm peaches for best salsa texture. Rinse rice to prevent clumping. Let chicken rest after grilling to keep it juicy. Use a meat thermometer for perfect doneness. Salsa flavors deepen after a day. Store components separately for leftovers.

Nutrition

Keywords: grilled chicken, peach salsa, coconut jasmine rice, summer recipe, easy dinner, fresh salsa, healthy meal, gluten-free

Find it online: https://twirltaste.com/fresh-grilled-chicken-with-peach-salsa-recipe-easy-homemade-dinner-idea/