- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 350 kcal
Quick summary
“This light dish combines grilled chicken breasts with golden marks with a fresh and colorful salsa of ripe peach, sweet corn, and tomatoes. A summer meal rich in vibrant contrasts.”
What you need to know
- Uniform grilling of the chicken: cooking over medium-high heat for 4 to 6 minutes on each side keeps the meat moist.
- Fresh peach and corn salsa: combining sweet fruit with cooked corn and tomatoes brings crunch and natural juiciness.
- Touch of lime and cilantro: The acidity of the citrus juice and the herbs cut through the sweetness of the fruit, balancing the chicken.
Ingredients
Main
- units (approx. 180g each) Chicken breasts
- tablespoons Olive oil
- Salt
- Black pepper
- large, chopped into small cubes Ripe, firm peaches
- cup, grains Fresh corn (or frozen, thawed)
- cup, halved Tomate cereja
- unit, finely chopped Small red onion
- cup, chopped Fresh cilantro (or parsley)
- tablespoon Lemon (or lime) juice
- unit, seedless and finely chopped Jalapeño pepper (optional)
Instructions
Principal
- Season the chicken breasts with salt, black pepper, and 1 tablespoon of olive oil. Massage well so that the seasoning covers all the meat.
- Preheat a grill or grill pan over medium-high heat. Lightly grease with the remaining olive oil to prevent the chicken from sticking to the hot surface.
- Grill the chicken for 4-6 minutes on each side, or until cooked through and with attractive grill marks. The exact time may vary according to the thickness. Remove from the grill and set aside, covering with aluminum foil.
- While the chicken grills, prepare the salsa. In a medium bowl, combine the chopped peaches, corn kernels, cherry tomatoes, red onion, cilantro (or parsley), and lemon juice.
- If you want a spicy touch, add the chopped jalapeño pepper to the salsa mixture. Stir well to combine all ingredients, ensuring the flavors blend harmoniously.
- Season the salsa with salt and pepper to taste, adjusting according to your personal preference. Taste and add more lemon juice if you desire additional freshness.
- Slice the grilled chicken into strips or cubes. Serve immediately, generously arranging the peach and fresh corn salsa over the chicken or on the side. Enjoy this explosion of summer flavors.
Chef's tips
- Level the thickness of the chicken breasts by beating gently with a rolling pin before grilling for simultaneous cooking.
- Let the grilled chicken rest on a board for 3 minutes before cutting to preserve the juices in the crumb.
- Chop the firm-fleshed peaches into small cubes so they maintain their structure when mixed into the salsa.
Variations
- Spicy salsa with jalapeño: add half a chopped jalapeño pepper with seeds for an accentuated spicy contrast.
- Corn toasted on the grill: grill the whole ears on the embers before cutting the toasted grains for the salsa.
- Avocado addition: incorporate cubes of ripe avocado seasoned with lemon to the fresh salsa at the time of serving.
Substitutions
- Chicken breasts: use grilled boneless skinless chicken thighs, lean pork loin fillets, or tilapia fillets.
- Ripe peaches: replace with chopped firm nectarines, cubes of ripe Palmer mango, or fresh pearl pineapple.
- Fresh cilantro: use finely chopped parsley or fresh mint leaves if you prefer a milder aroma.
How to store
Store the chicken fillets and the fruit salsa in separate containers in the refrigerator for up to 3 days. Reheat the chicken in the skillet and spoon the cold salsa on top when serving.
Can it be frozen?
Freeze exclusively the grilled chicken breasts for up to 2 months in a sealed container. Fresh salsa with peaches, tomatoes, and corn does not accept freezing, as it loses all texture upon thawing.
What to serve with
Serve with white rice with lemon zest, black beans seasoned with cumin, warm quinoa salad, or slices of whole wheat pita bread heated in the skillet with drops of olive oil.
Frequently asked questions
Can I use canned drained corn in the salsa?
Yes, rinse well under running water and drain in a sieve before adding to the peaches, although fresh cooked corn offers superior crunch.
Can peach salsa be prepared in advance?
Yes, the salsa can be prepared up to 2 hours in advance and kept in the refrigerator so that the juices and seasonings blend harmoniously.
Should the peach be peeled to make the salsa?
It is not necessary to peel if the fruit is clean and has thin, velvety skin; the peel preserves the firmness of the cubes and provides a vivid color.
How do I prevent chicken breast from drying out on the grill?
Keep the grill on medium-high heat, grease lightly with olive oil, and respect the time of 5 minutes per side, letting it rest before slicing.
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