Grilled ginger chicken with peach salsa

Total Time
58 min
20 min
8 min
Turn fresh peaches into a zesty, spicy salsa that makes a flavorful topping for grilled chicken. A simple rub of ginger, garlic and oil can be made ahead and makes an excellent tenderizer for the chicken. Double the salsa recipe to use it later with chips or as a topping for tacos. To peel the peaches, drop them into a saucepan of boiling water for 30 seconds, then use a slotted spoon to transfer them to a bowl of ice water to cool for a few seconds. The skins will then slip off easily. Serve this dish with a spinach salad.


Uncooked boneless skinless chicken breast(s)

1 pound(s), 4( 1/4-pound) breasts

Minced ginger

1 Tbsp, peeled fresh


2 medium clove(s), minced

Canola oil

2 tsp


3 medium, peeled, pitted, and diced

Fresh tomato(es)

1 medium, diced

Uncooked red onion(s)

½ small, diced

Jalapeño pepper(s)

1 medium, seeded and minced


¼ cup(s), fresh, chopped

Fresh lime juice

1 Tbsp

Table salt

1 tsp

Cooking spray

1 spray(s)

Fresh lime(s)

½ item(s), cut into 4 wedges


  1. Combine chicken, ginger, garlic, and oil in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate at least 30 minutes or up to overnight.
  2. Meanwhile, to make salsa, toss together peaches, tomato, onion, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt in serving bowl.
  3. Spray ridged grill pan with nonstick spray and set over medium-high heat. Remove chicken from marinade and discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with salsa and lime wedges.
  4. Per serving (1 chicken breast and about 1 cup salsa)