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

Grilled chicken with peach salsa

Chicken breast is evenly knocked flat, briefly seasoned with paprika and cumin and hot grilled. The peach salsa remains raw and comes to the meat only after rest.

5.0 out of 5 from 2 ratings
Jump to recipe View ingredients
Share
Total time 42 min
Calories 395 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Grill chicken evenly and leave to rest juicy

Differently thick chicken breasts cook too fast at the thin end. Knock them on about 2 cm thick and gril them at direct medium to high heat. A core temperature of 72 to 74 °C and five minutes of rest provide juicy meat without uncertainty at the 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 fruits fresh.

Ingredients

4 servings

Method

  1. 1

    Matching chickens

    Knock fillets between baking paper on about 2 cm thick. Rub in with 1 tbsp olive oil, pepper, cumin, salt and pepper all around.

  2. 2

    Mix peach salsa

    Mix peach cubes, onion, lime and juice, chilli, coriander, honey and 1 tbsp olive oil carefully. Season with a pinch of salt and put aside.

  3. 3

    Preheat grill

    Bring grill or grill pan to medium to high direct heat. Clean the grill grate and oil slightly so that the lean meat does not stick to it.

  4. 4

    Grilling chicken

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

  5. 5

    Rest and dressing

    Leave the chicken loosely covered to rest for 5 minutes. Cut open 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 muddy. Very soft peaches disintegrate while mixing and produce a sauce rather than salsa.

Measuring Core Temperature

Miss in the thickest place, without stabbing the thermometer to the grilled rust. 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 light acidity is particularly suitable for grilled meat.

Fry the fillets in a oven-resistant pan for two minutes per side and cook them at 180 °C for another 8 to 10 minutes to the appropriate core temperature.

Nutrition per serving

395kcal
22.0 gCarbohydrates
43.0 gProtein
14.0 gFat

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

Frequently asked questions

FAQ about Grilled chicken with peach salsa

Even thickness, short direct heat and a core temperature of 72 to 74 °C are crucial. Leave the meat to rest for five minutes.

Cut all ingredients up to four hours in advance, but mix salt and lime juice only about 20 minutes before serving, so that the fruits remain firm.

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

Fresh fruits are much better for raw salsa. Chewed peaches become soft and watery, but they are pureed as glaze.

Keep cooking

Related recipes and topics

Similar recipes

32 min · Mediterranean Chicken pita with Tzatziki Lemon-cooked chicken breast is fried and filled with tomatoes and a tzatziki of yoghurt and squeezed dry cucumber in warm pita breads. squeeze dry the cucumber thoroughly and let the chicken rest briefly after roasting, so that neither Tzatziki nor meat soak the pita. 33 min · Summer Shrimp tacos with mango salsa Shrimps are briefly seasoned with lime and paprika, hot fried and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook shrimps only to the very opaque middle and fill the moist components at the table to keep the tortillas stable. 15 min · Summer Melon prosciutto salad Melon wedges are served with prosciutto, rucola and basil and drizzled with lime-honey dressing. Cool melon well and cut just before serving; do not leave prosciutto and dressing lying on it for long. 15 min · Summer Mango avocado salad with lime Mango avocado salad with lime is a fruity summer salad without stove. Mature mango, creamy avocado, cucumber, red onion, mint and lime dressing are freshly mixed. 40 min · Autumn Chicken breast with apple mustard sauce Fry the chicken breast and finish in a sauce of apple, onion, mustard, cream and thyme. Remove the meat from the pan before the sauce and put it back for a gentle cooking, so that it remains juicy. 1 hr 2 min · Summer Grilled chicken skewers with lemon Chicken pieces are marinated with lemon, garlic, paprika and olive oil, sprinkled and grilled all around in direct heat. Cook equally large pieces of meat at the same time; the marinade must not hang drip-wet on the meat before grilling.