Grilled Chicken with Sweet Tart Salsa


  • 4 (6 oz) boneless, skinless, chicken breasts
  • 2 limes, juiced, divided
  • 2-3 tbs fresh basil, chopped
  • 1 tsp garlic powder
  • 2-4 medium peaches, peeled pitted and diced
  • 1 medium granny smith apple, peeled cored and diced
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cinnamon
  • 2 tsp honey
  • dash of kosher salt and ground black pepper to taste
  • Place chicken in a large resealable bag.
  • In a small bowl combine half the lime juice, garlic powder and pour over the chicken, seal bag and coat. Refrigerate for 1 hour.
  • For the salsa, in a medium bowl combine peaches, apple, allspice, cinnamon, honey and remaining juice. Season with a dash of salt and black pepper. Cover and refrigerate until ready to serve.
  • Coat grill rack with nonstick cooking spray, then preheat the grill to high (350-400) degrees.
  • Remove the chicken from marinade and discard marinade.
  • Season chicken with salt and pepper to taste.
  • Place chicken on the grill and cook for 7-10 minutes per side or until internal temperature reaches 165 degrees.
  • Transfer chicken to a large platter and top with salsa and sprinkle with fresh basil.

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