Honey Garlic Chicken with Peach Salsa Recipe
This Honey Garlic Chicken with Peach Salsa recipe combines juicy, marinated chicken breasts with a vibrant, fresh salsa made from ripe peaches, jalapeños, and herbs. The chicken is marinated in a flavorful honey garlic mixture, seared to perfection, then baked to tender finish. The sweet and tangy peach salsa adds a refreshing contrast, making this dish perfect for a wholesome weeknight dinner or a special occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Chicken and Marinade
- 4 Boneless Skinless Chicken breasts
- 2 tbsp Fresh Thyme
- 5 cloves Garlic, diced
- 2 tsp Smoked paprika
- 1/2 cup Olive oil
- 3 tbsp Honey
- 1 Lemon, juiced
- Salt and pepper, to taste
For the Peach Salsa
- 2 (15 oz) cans California cling peaches, sliced
- 1 jalapeño, diced
- 1/4 cup cilantro, chopped
- 2 tbsp fresh mint, chopped
- 1/2 red onion, diced
- 1 cup grape tomatoes, quartered
- 2 tsp Chili powder
- 2 limes, juiced
- 3 tbsp Extra Virgin Olive oil
- Salt, as desired
Instructions
- Prepare the marinade and chicken: In a large bowl, whisk together fresh thyme, diced garlic, smoked paprika, olive oil, honey, and lemon juice until well combined. Season the chicken breasts with salt and pepper, then place them in the marinade ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to allow flavors to develop.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the chicken later.
- Sear the chicken: Heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, sear the marinated chicken breasts on both sides until they develop a golden-brown crust. This step locks in juices and enhances flavor.
- Bake the chicken: Transfer the seared chicken breasts to a baking sheet. Pour the remaining marinade over the chicken, then cover with aluminum foil. Bake in the preheated oven for 25 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Make the peach salsa: While the chicken bakes, prepare the salsa by combining sliced canned peaches, diced jalapeño, chopped cilantro, fresh mint, diced red onion, and quartered grape tomatoes in a mixing bowl. Season with chili powder, lime juice, extra virgin olive oil, and salt. Mix gently to combine all ingredients.
- Serve: Remove the chicken from the oven and let it rest briefly. Top each chicken breast generously with the fresh peach salsa and serve immediately to enjoy the delicious combination of sweet, savory, and spicy flavors.
Notes
- For a fresher taste, substitute canned peaches with fresh ripe peaches if available.
- Adjust the amount of jalapeño in the salsa to control the heat level.
- Ensure chicken is cooked to the safe internal temperature of 165°F (74°C).
- Leftover peach salsa can be stored in the refrigerator for up to 2 days.
- This dish pairs well with steamed rice or a light green salad.
