If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.
I’m always looking for recipes that fit the season. Rainy, cold weather needs warm comfort foods like soups and crockpot meals. Summers need grilling recipes and recipes that use fresh fruits that are ripe in the summer months.
This recipe has both; grilling and fresh fruit! The flavors in this dish are so amazing! You get a little heat from the chipotle and jalapeno pepper, but it is balanced with a cool, refreshing peach salsa that is bursting with summery flavors! I am confident this will be a hit in your home.
For this recipe, I always start with grilling the peaches. That way, they can cool as you prepare the other ingredients. Preheat the grill to medium-high heat (the temperature will vary based on your grill). Start by cutting the peaches in half and removing the pits. Brush a little oil on the cut side of the peaches. Put the cut side down on the grill. Grill the peaches for 4 to 5 minutes or longer (again, it will depend on your grill). Rotate the peaches a quarter turn halfway through the grilling. You want the peaches to begin to char (blacken slightly). Remove them from the grill and set them aside to cool.
While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine. Chop the cooled peaches and gently stir them into the salsa. Place the salsa in the refrigerator until you are ready to serve it with the chicken.
When grilling chicken, I always use thighs. Thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. The chicken is seasoned on both sides with a mixture of salt, chipotle seasoning, and garlic powder. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165°F.
This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions below so no one misses out on this amazing recipe.
On the stovetop, season the same way you would for grilling. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken you are using.
To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.
Some of the tools and equipment that I love to use are listed below:
Grilled Chipotle Chicken with Peach Salsa
- 2 pounds boneless, skinless chicken thighs
- 4 tablespoons olive oil
- 2 – 4 teaspoons chipotle powder, (amount depends on how much spice you want)
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 2 peaches, halved and pitted
- ⅓ cup fresh cilantro, coarsely chopped
- ½ heaping cup red onion, chopped
- 1-2 jalapeno peppers, seeded and finely chopped, (optional)
- ¼ teaspoon salt
- 1 tablespoon freshly squeezed lime juice
- 4 lime wedges
- 1 avocado, sliced (optional)
- Preheat the grill on medium-high or high heat (it will depend on your grill).
- Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
- Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
- While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
- Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
- Mix together the chipotle powder, garlic powder, and salt.
- Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
- To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.