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Herb-Balsamic Grilled Chicken with Peach-Pepper Salsa

Love grilled chicken? Try this Herb-Balsamic Grilled Chicken with Peach-Pepper Salsa recipe for an easy, healthy dinner your family will rush to the table for. You can use chicken thighs or chicken breast tenderloins to make this meal fit your family’s preference.
Author: Laura Marzen, RD

Ingredients

Chicken

  • 6 bone-in thicken thighs (about 2 ½ pounds total)
  • 2 tablespoons chopped fresh herbs, such as sage, thyme, rosemary, oregano, and/or chives*
  • 3 tablespoons olive oil
  • 1 tablespoon coarse ground mustard or spicy brown mustard
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar

Peach-Pepper Salsa

  • 1 large or 2 small fresh peaches, halved, pitted and chopped
  • ½ cup chopped red sweet pepper
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • Freshly ground black pepper (optional)

Instructions

  • Remove skin from chicken thighs. Cut off any visible fat. Place chicken thighs in a large bowl. Add herbs, oil, mustard, salt and pepper. Stir and turn the chicken thighs until they are well coated with the marinade ingredients. Cover; marinate chicken in the refrigerator for at least 2 hours or up to 12 hours.
  • Remove chicken from refrigerator 15 minutes before you put it on the grill. Add 2 tablespoons vinegar to the chicken; turn and stir chicken until all is well coated with the vinegar. Cover; let stand until you put it on the grill (no more than 15 minutes!).
  • For a charcoal or gas grill, grill chicken thighs directly over medium coals or heat for 18 to 22 minutes or until chicken is no longer pink and an instant-read thermometer inserted into sides of chicken thighs registers at least 165°F (I prefer to cook thighs to between 170°F and 175°F so they are more tender), flipping once halfway through grilling. (Avoid trying to flip chicken too early or it will stick.)
  • Meanwhile, in a medium bowl combine peaches sweet pepper basil, and 1 tablespoon balsamic vinegar. Serve salsa with chicken. If desired, sprinkle all with freshly ground black pepper.

Notes

* Use a combination of 2 or 3 herbs to get a more complex, full flavor!
Chicken Breast Tenderloins: If you prefer chicken breast over chicken thighs, you can use 1 ½ to 2 pounds chicken breast tenderloins instead of the chicken thighs. (NOTE: the packages I get at the grocery store are 14 ounces each, so I use 2 packages of tenderloins, for 1 ¾ pounds total). For grilling, grill the tenderloins for 10 to 12 minutes or until tenderloins are no longer pink (165°F when tested with an instant-read thermometer – insert thermometer into side of tenderloins or into a stack of 2 or 3 tenderloins to get an accurate reading).
Yield:
6 servings (1 chicken thigh with about 1/3 cup salsa per serving)