Juicy grilled chicken recipe bursting with fresh basil and lime flavours, drizzled with honey, and topped with a fresh and tangy peach salsa is a delectable late summer meal!
Fresh and ripe juicy peaches are a late summer delight and perfect in desserts. But, this summer I wanted to try something a little different with a savoury recipe. This grilled chicken recipe perfectly highlights the fresh flavours of my favourite stone fruit!
I use fresh basil in this peach salsa rather than a more traditional cilantro. It really brings out the basil flavour in the marinade. Fresh jalapeño pepper and red onion add a spicy bite, and red bell pepper creates a gorgeous colour contrast in this flavourful salsa.
Ingredient Notes
Chicken Breasts: I use boneless, skinless chicken breasts in this recipe. Boneless, skinless thighs would also work great!
Basil: Be sure to use fresh basil and lots of it!
Limes: The basil lime chicken marinade uses both the zest and juice of fresh limes. A squeeze of fresh lime in the peach salsa adds a hit of acid to brighten the flavours. You could substitute lime juice but you will be missing out on the punch of flavour that the zest adds.
Light olive oil: I like to use a light olive oil in this marinade but you could use any neutral oil you prefer.
Peaches: The sweetness of ripe peaches is what really makes this salsa stand out. I like to peel the peaches and then finely chop them. Try to look for freestone peaches, and avoid any that say clingstone. It can be difficult to take the pit out of clingstone peaches. If you’re having trouble splitting the peach, simply slice the flesh off in slices around the pit in the middle.
Jalapeño pepper: I like using a jalapeño pepper in this recipe since they aren’t overly spicy. However, you can substitute with your own favourite chili pepper instead. Use half of the jalapeño and dice finely after removing the ribs and seeds. Be careful when cutting up the chili pepper – the oils inside can cause your skin to burn. Avoid touching your face after cutting chili peppers. If possible, wear gloves while cutting the pepper. Another easy, albeit messy, technique is to lightly rub oil on your hands before handling the pepper. The oil acts as a barrier against the chili pepper oils. Of course, it also makes a mess of your knife and cutting board!
How to Make Basil Lime Grilled Chicken with Peach Salsa
Marinate the Chicken
Begin by preparing the basil lime chicken marinade. In a small blender or food processor, combine the lime juice and zest, minced garlic, chopped fresh basil, chili flakes, light olive oil, kosher salt and pepper. Blend until well combined and smooth. Measure out and set aside 2 tablespoons of the marinade for the honey drizzle.
Place the chicken breasts in a large Ziploc bag or container. Add the marinade and turn the chicken to coat. Cover the chicken and refrigerate for at least 1 hour, or up to 4 hours.
Prepare the Peach Salsa
To prepare the salsa, peel and chop the peaches and bell pepper. Finely dice the red onion and jalapeño pepper and add to the peaches. Add the chopped fresh basil and juice of 1 lime. Season with a sprinkle of kosher salt, then mix. You can cover and store the peach salsa in the fridge until service. Given the delicate nature of the peaches, it’s best to eat this salsa on the day it is made.
Grill the Chicken Breasts
To grill the chicken, remove the breasts from the marinade, scraping off any excess. Heat the grill or barbecue to medium hot. Spray the grill grates with non-stick spray. Cook the chicken breasts on the grill, turning occasionally until the chicken reaches an internal temperature of 165 deg F / 74 deg C. Remove the chicken to a platter and tent with foil.
Basil Lime Honey Drizzle
To serve the chicken, add 1 tablespoon of honey to the reserved marinade and mix together. Drizzle the honey mixture over the chicken breasts. Serve with the peach salsa on the side and enjoy!
Serving & Pairing Suggestions
- Viognier
- Riesling
- Sauvignon Blanc
The delicate and sweet flavours of the fresh basil and peaches pairs exceptionally well with a Viognier which can have fruity and floral notes. I recently paired this dish with a Viognier from Lariana Cellars in Osoyoos, BC.
The bright acidity of a Riesling or Sauvignon Blanc would also make an excellent pairing.
More Chicken Recipes
If you’re looking for more delicious ways to enjoy chicken, try out these recipes:
