Peachee Grilled Chicken

Linda Griffith


This is a wonderful dish to grill and serve with fresh broccoli, fresh tomato slices and steamed rice. The perfect meal for a hot and humid summer evening. You can make the salsa ahead of time, if you like and it gives it time for the flavors to blend. I usually make mine the night before.

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★★★★★ 1 vote
4 servings
10 Min
30 Min


1/2 c
cucumber, chopped
1/3 c
peach preserves
1 tsp
dried mint flakes or parsley flakes
1/4 tsp
2 Tbsp
red onion, chopped
1 large
peach about 3/4 cup, peeled and chopped
boneless, skinless chicken breast


1Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint or parsley, salt, onion and peach; set aside.
2 Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.

About this Recipe

Course/Dish: Chicken