Juicy grilled chicken marinated in lime, white wine, and herbs—topped with a zesty, summery peach and apple salsa bursting with sweet heat.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those evenings where everything feels chaotic—like you’re this close to just ordering pizza again—but instead you throw some chicken on the grill, improvise a fruit salsa, and end up surprising yourself? That was me last July, barefoot, hair a mess, kids running wild in the sprinkler, when I first made this grilled chicken with peach and apple salsa.
We’d just come back from a little road trip downstate—nothing fancy, but we hit a farmers market in a sleepy town with peaches so ripe they practically fell apart in your hand. I brought home a bag like I had some kind of plan. Spoiler: I didn’t. And yet, when dinnertime came, this weirdly fresh, sweet-and-savory magic happened. My husband took one bite and said, “Wait… what is this?” And the rest is history. (Well, in our house anyway.)
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Grilled Chicken with Peach and Apple Salsa Recipe?
It’s simple, right? Just marinate some chicken, toss a salsa together, grill, done. But something about this combo hits different. The chicken is tangy and tender—thanks to a quick soak in wine and lime juice—and the salsa? It’s a flavor bomb. You’ve got the sweetness of ripe peaches, the crisp bite of Granny Smith apples, the warmth of cinnamon and allspice, and this little herby kiss of cilantro. It’s like late summer on a plate.
And the kicker? It looks way more impressive than it is. Guests think you’ve slaved over it. Meanwhile, you were sipping wine on the porch while the grill did all the work. Win-win.
Ingredient Notes:
Before you dive in, let me just walk you through a few ingredient notes. These aren’t just grocery items—they’re the characters in the story.
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Chicken Breasts: Go for boneless, skinless. And if they’re thick, give ’em a light pounding so they cook evenly. No one wants charred outside and raw middle.
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Olive Oil: Use the good stuff if you’ve got it. It adds this subtle richness to the marinade.
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Dry White Wine: I use whatever’s open—Chardonnay, Pinot Grigio, Sauvignon Blanc. If you wouldn’t drink it, don’t marinate with it.
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Lime Juice: Fresh-squeezed. Always. The bottle kind works in a pinch, but it’s not the same.
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White Wine Worcestershire: This is your secret weapon. It’s got that umami depth without overpowering anything.
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Dried Basil: If you’ve got fresh, even better—but dried works beautifully in the marinade.
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Peaches: Go for firm ripe. If they’re mushy, the salsa turns sad fast.
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Granny Smith Apple: Adds crunch and tang. Kinda like a wake-up call in every bite.
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Cilantro: I know it’s polarizing. If you’re Team Soap, swap it for mint or flat-leaf parsley.
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Honey: Don’t skip it. It pulls the fruit and spice together like a hug.
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Cinnamon & Allspice: Just a whisper—they’re not front and center, but they give the salsa this warm complexity that sneaks up on you.
How To Make Grilled Chicken with Peach and Apple Salsa?
Step 1: Marinate the Chicken
Grab a bowl. Dump in the olive oil, wine, lime juice, Worcestershire, and basil. Give it a quick stir—no need to overthink it. Drop in your chicken breasts and make sure they’re coated. Cover and pop it in the fridge. An hour is good. Two is great. Overnight? Even better. But no judgment if you forget and only manage 45 minutes.
Step 2: Make the Salsa
Boil a small pot of water. Gently lower your peaches in for about 30 seconds. That’s it. Then toss them into ice water. This makes peeling a breeze. Roughly chop them (nobody’s judging your knife skills), toss them in a bowl with the apple, cilantro, honey, lime juice, cinnamon, and allspice. Stir. Taste. Adjust if needed. Then cover and chill. It gets even better after an hour or two.
Step 3: Fire Up That Grill
Heat your grill to medium-high. Take the chicken out of the marinade and let the excess drip off. Toss it on the grill—5–6 minutes per side or until it hits 160°F inside. If your grill is moody like mine, just keep an eye on it and go by feel. Rest the chicken for 5 minutes before slicing. (I never used to let it rest, but it really does make a difference.)
Step 4: Plate and Serve
Want To Save This Recipe?
Slice the chicken if you want to be fancy. Or just plop it on a plate, spoon that salsa right over the top, and call it a day. Bonus points if you’ve got a cold drink in hand.
Storage Options:
Leftover chicken? Store it in an airtight container in the fridge for up to 4 days. Reheat gently or serve cold over greens. That salsa though? Try to eat it within 2 days—it starts to go a little soft after that. But spooned over cottage cheese, yogurt, or even pancakes? Chef’s kiss.
Variations and Substitutions:
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No grill? Use a grill pan or just bake the chicken at 400°F for 25 minutes. Works great.
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No peaches? Try nectarines, mangos, or even pineapple.
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No cilantro? Mint or parsley still keeps it fresh.
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Want heat? Add a finely diced jalapeño or a pinch of chili flakes to the salsa.
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Need dairy-free? You’re good—this recipe is naturally dairy-free as is.
And if you mess something up? That’s okay. I’ve burned the chicken more than once. Still tasted awesome.
What to Serve with Grilled Chicken with Peach and Apple Salsa?
Need sides? I got you.
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Grilled corn with butter and lime
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Cilantro-lime rice or couscous
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A big green salad with avocado and crunchy nuts
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Iced peach tea or crisp white wine (or both, no judgment)
Make it a picnic. Make it dinner on the couch. It fits either way.
Frequently Asked Questions:
Can I make the salsa the day before?
Totally! Just keep it chilled and give it a good stir before serving.
Do I have to peel the peaches?
I mean… technically no. But peeling gives it a smoother texture. If the skins don’t bug you, leave ’em.
What kind of wine should I use in the marinade?
Whatever you like to drink. I’ve used $8 Pinot Grigio and it worked beautifully.
So there you have it—Grilled Chicken with Peach and Apple Salsa. It’s summery, it’s easy, it’s a little sweet, a little tangy, and way more impressive than it has any right to be.
Try it, tweak it, make it yours. And if you end up licking the plate, hey, no judgment here. Can’t wait to hear what you think.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Grilled Chicken with Peach and Apple Salsa
Ingredients
For the Chicken Marinade:
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon white wine Worcestershire sauce
- 1½ teaspoons dried basil
- 4 boneless skinless chicken breast halves
For the Peach and Apple Salsa:
- 2 large ripe but firm peaches
- 1 small Granny Smith apple peeled, cored, and chopped
- ½ cup chopped fresh cilantro
- 3½ tablespoons honey
- 2 tablespoons freshly squeezed lime juice
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
Instructions
Marinate the Chicken:
- In a large mixing bowl, whisk together the olive oil, dry white wine, lime juice, Worcestershire sauce, and dried basil. Place the chicken breasts in the marinade and turn them to coat evenly. Cover the bowl and refrigerate for at least one hour to allow the flavors to infuse.
Prepare the Salsa:
- Bring a medium saucepan of water to a boil. Gently lower the peaches into the boiling water and blanch them for 30 seconds. Transfer the peaches immediately to a bowl of cold water using a slotted spoon to halt the cooking process. Once cooled, peel and coarsely chop the peaches, then transfer them to a large bowl. Add the chopped apple, cilantro, honey, lime juice, allspice, and cinnamon. Stir gently to combine. Cover and refrigerate until ready to serve.
Grill the Chicken:
- Preheat an outdoor grill or stovetop grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken breasts for approximately 5 minutes per side, or until the internal temperature reaches 160°F (71°C) when measured with a meat thermometer. Transfer the cooked chicken to serving plates and allow it to rest for 5 minutes.
Serve:
- Spoon the prepared peach and apple salsa over the grilled chicken. Serve immediately while the chicken is warm and the salsa is chilled for a refreshing contrast in flavors.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
