Grilled chicken breast with peach salsa, lime and fresh coriander
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Grilled chicken with peach salsa

Chicken breast is evenly flattened, briefly seasoned with paprika and cumin and grilled hot. Peach salsa remains raw and only comes onto the meat after rest.

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Total time 42 min
Calories 395 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Grill the chicken evenly and let it rest juicy

Chicken breasts of varying thicknesses cook too fast at the thin end. Therefore, knock them to about 2 cm thickness and grill them over a direct medium to high heat. A core temperature of 72 to 74 ° C and a five-minute rest period provide juicy meat without uncertainty at cooking point.

Quick Dinners Summer Recipes Dinner Meat

Recipe

Grilled chicken with peach salsa

Juicy grilled chicken gets a sweet and sour summer contrast with peach salsa. Lime, red onion and coriander keep the ripe fruit fresh.

Ingredients

4 servings

Method

  1. 1

    Chicken match

    Pat the fillets between the baking paper to a thickness of about 2 cm. Rub with 1 tbsp. olive oil, paprika, cumin, salt and pepper all around.

  2. 2

    Peach salsa mix

    Carefully mix the peach cubes, onion, lime grated and juice, chilli, coriander, honey and 1 tbsp olive oil. Season with a pinch of salt and set aside.

  3. 3

    Preheat the grill

    Bring the grill or grill pan to medium to high direct heat. Clean the grate and oil it lightly to prevent the lean meat sticking.

  4. 4

    Grilling chicken

    Grill the fillets for 5 to 6 minutes per side, depending on the thickness, without turning them constantly. Remove core temperature from the grill at 72 to 74 ° C.

  5. 5

    Rest and arrange

    Let the chicken rest, loosely covered, for 5 minutes. Cut diagonally and add the peach salsa with its juice.

Kitchen know-how

Tips for Grilled chicken with peach salsa

Choose peaches with structure

The fruits should be aromatic but not mushy, very soft peaches break down when mixed and make a sauce rather than salsa.

Measuring core temperature

Miss in the thickest place without piercing the thermometer to the grill. So you avoid both raw and dry chicken.

Variations

How to adapt this recipe

Solid nectarines can replace peaches one to one and do not need to be peeled. Their slight acidity goes particularly well with grilled meat.

Cook the fillets in an oven-proof pan for two minutes on each side and ferment at 180 ° C for another 8 to 10 minutes until the core temperature is right.

Nutrition per serving

395kcal
22.0 gCarbohydrates
43.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Grilled chicken with peach salsa

Uniform thickness, short direct heat and a core temperature of 72 to 74 ° C. Let the meat rest for five minutes.

Cut all ingredients up to four hours in advance, but mix in salt and lime juice about 20 minutes before serving to keep the fruit firm.

Couscous, grilled flatbread, green salad or corn cob absorb the juice of the salsa well and keep the dish summery.

Fresh fruit is much better for raw salsa. Thawed peaches become soft and watery, but are suitable as a glaze.

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