Grilled Herb-Marinated Chicken with Peach Salsa

Serves: 4

Prep Time: 20 minutes

Marinate Time: 2-4 hours (or overnight)

Cook Time: 12-16 minutes

Juicy herb-marinated chicken meets fresh peach salsa in this perfect summer dish! Easy, flavorful, and ideal for outdoor dining.

Ingredients

For the Herb-Marinated Chicken:

·         4 boneless, skinless chicken breasts (or thighs)

·         ¼ cup olive oil

·         2 tablespoons lemon juice (freshly squeezed)

·         3 cloves garlic, minced

·         2 tablespoons fresh rosemary, chopped (or 1 tsp dried)

·         2 tablespoons fresh thyme leaves (or 1 tsp dried)

·         1 tablespoon Dijon mustard

·         1 teaspoon salt

·         ½ teaspoon freshly ground black pepper

·         Zest of 1 lemon (optional for added brightness)

For the Fresh Peach Salsa:

·         2 ripe peaches, diced (peeled if preferred)

·         ½ cup cherry tomatoes, halved or diced

·         ¼ cup red onion, finely chopped

·         1 small jalapeño, seeded and finely chopped (optional, for heat)

·         ¼ cup fresh cilantro, chopped

·         Juice of 1 lime

·         Salt and pepper to taste

Instructions

Prepare the Herb Marinade:

In a bowl or large zip-top bag, whisk together olive oil, lemon juice, garlic, rosemary, thyme, mustard, salt, pepper, and lemon zest. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.

Make the Peach Salsa:

While the chicken marinates (or up to a few hours ahead), combine the diced peaches, tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and pepper to taste. Refrigerate until ready to use, allowing the flavors to meld.

Grill the Chicken:

Preheat the grill to medium-high heat. Remove chicken from marinade and let excess drip off. Grill the chicken for 6–8 minutes per side (depending on thickness), or until the internal temperature reaches 165°F (74°C) and grill marks form.

Serve:

Let the chicken rest for 5 minutes after grilling. Plate and top each portion with a generous spoonful of the peach salsa. Garnish with extra herbs or a wedge of lime, if desired.

Serving Suggestions

·         Pair with grilled corn, a simple arugula salad, or roasted baby potatoes.

·         For a lighter option, serve over a bed of mixed greens with a drizzle of balsamic glaze.