Is it even Summer if you don’t have a peach? Not around my house. I think that if you take a look around this blog, you’ll find that my love for fresh Georgia peaches is pretty apparent. Among all of the peach desserts that I baked and consumed this Summer, I also started incorporating peaches into dinner recipes.
My family is a big fan of anything grilled, especially chicken. So Peach BBQ chicken was a total drop-kick for us! I fancied it up a little by adding Avocado-Peach Salsa and it was fantastic! You could use any BBQ sauce to go with this recipe, but I’d highly recommend hopping over to my Peach BBQ Sauce recipe and using that one- it’s the perfect combo of smoky and sweet and pairs so nicely with the fresh salsa.
You could also swap proteins for this recipe, obviously the cooking times will differ depending on what you decide. In my opinion, pork, shrimp or fish would be great with both the BBQ sauce and the Avocado-Peach Salsa. You could do Peach BBQ grilled shrimp, make the salsa and throw them all in a corn tortilla and you would have some excellent tacos! Mmmm… I digress.
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 1 Hour |
| Servings |
Servings
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- 6 6 oz Boneless, Skinless Chicken Breasts
- 2 1/2 Cups Peach BBQ Sauce, divided
- 3 Medium Peaches, diced
- 1 Avocado, diced
- 1-2 Jalapenos, diced
- 1 Red Bell Pepper, diced
- 1/2 Cup Red Onion, diced
- 1 Lime, juiced
- 1/4 Cup Cilantro, roughly chopped
- 1 Tsp Salt
Ingredients
Avocado-Peach Salsa
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- Using about 2 cups of the peach bbq sauce, toss with the uncooked chicken breasts in a bowl, cover and let marinate for one hour.
- While the chicken is marinating, make the avocado-peach salsa. Add all ingredients EXCEPT for the avocado in a medium bowl and stir to combine. Add avocado last and stir gently, making sure to not smash the avocado.
- After an hour, pull the chicken from the refrigerator and preheat your grill to a medium-high heat. Shake off excess bbq sauce, spray your grill with a grill cooking spray and cook chicken about 6-8 minutes a side (will depend on thickness of breast). Cook until chicken has reaches an internal temp of 165 and is no longer pink inside.
- Feel free to heat up some extra peach bbq sauce and brush it over top of the cooked chicken. Top with avocado-peach salsa . Enjoy!
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.