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Homemade Grilled Cilantro Lime Chicken with Peach Pico de Gallo. recipe photo
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Grilled Cilantro Lime Chicken with Peach Pico de Gallo.

Juicy cilantro-lime marinated grilled chicken topped with a bright peach pico de gallo.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/4 cup fresh cilantro for marinade
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 2 cloves garlic minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil
  • 1 cup cherry tomatoes chopped
  • 1 peach diced
  • 1 shallot diced
  • 1 jalapeño pepper seeded and diced
  • 3 tablespoons chopped fresh cilantro for pico de gallo
  • 1 lime freshly juiced (for pico de gallo)
  • pinch salt and pepper

Instructions

  • Place the chicken breasts in a bowl, baking dish, or a resealable bag for marinating.
  • Combine 1/4 cup cilantro, 3 tablespoons lime juice, 1 1/2 tablespoons honey, 2 minced garlic cloves, 1/4 teaspoon salt, 1/4 teaspoon pepper, a pinch of crushed red pepper flakes, and 1/3 cup olive oil in a blender and blend until smooth.
  • Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes and up to 2 hours.
  • While the chicken marinates, make the peach pico de gallo: in a bowl combine 1 cup chopped cherry tomatoes, 1 diced peach, 1 diced shallot, 1 seeded and diced jalapeño, 3 tablespoons chopped cilantro, juice of 1 lime, and a pinch of salt and pepper; stir to combine. Chill or let sit 10–15 minutes to meld flavors.
  • Preheat a grill (or grill pan) to high heat for at least 10 minutes until about 500–550°F if using a thermometer.
  • Remove chicken from the marinade and let excess drip off. Grill the chicken 5–6 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F.
  • Transfer the chicken to a cutting board and let rest 5 minutes, then slice and serve topped with the peach pico de gallo.

Equipment

  • bowl or resealable bag
  • Blender or food processor
  • Measuring Cups and Spoons
  • Grill or Grill Pan
  • Tongs
  • Knife and cutting board
  • Mixing Bowl

Notes

  • Marinate the chicken at least 30 minutes for best flavor.
  • Do not overcrowd the grill to ensure even cooking.
  • Let the chicken rest 5 minutes before slicing.
  • Pico can be made 10–15 minutes ahead to let flavors meld.