18 Grilled Chicken and Peach Recipes

Mmm, summer’s here and nothing says warm-weather cooking like grilled chicken paired with sweet, juicy peaches. These 18 recipes turn simple ingredients into quick, crowd-pleasing dinners that celebrate the season’s best flavors. Ready to fire up the grill?

Grilled Chicken and Peach Skewers

One bite of these smoky-sweet skewers and you'll be hooked. Juicy chicken and ripe peaches char beautifully on the grill, coated in a sticky honey glaze. Perfect for summer cookouts or quick weeknight dinners.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the skewers

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 2 ripe peaches, pitted and cut into 1-inch wedges
• 8 wooden skewers, soaked in water 30 minutes

For the glaze

• 1/4 cup honey
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 tsp black pepper

Instructions

1. Whisk honey, olive oil, soy sauce, garlic, and pepper in a small bowl. Set aside half the glaze for serving.
2. Thread chicken and peach wedges alternately onto soaked skewers, dividing evenly.
3. Preheat grill to medium-high (about 400°F). Brush grill grates with oil.
4. Brush skewers with remaining glaze on all sides.
5. Grill skewers 4 minutes per side for chicken to reach 165°F internal temperature, turning once. Basting with fresh glaze each minute helps build a caramelized crust.
6. Remove from grill and let rest 2 minutes. Brush with reserved glaze.
7. Tip: To keep peaches from sticking, oil the grill grates well and avoid moving skewers too early.
8. Tip: For smokier flavor, add soaked wood chips to the grill.
9. Tip: If using metal skewers, no need to soak; just oil them lightly.

How the sweet glaze caramelizes on the juicy chicken and tender peaches is pure summer magic. Serve over rice or with a side of grilled vegetables for a complete meal. They're also fantastic chopped into salads the next day.

Honey Balsamic Grilled Chicken with Peach Salsa

Upgrade your weeknight dinner with this simple yet impressive grilled chicken. The balsamic honey glaze caramelizes on the grill, while the peach salsa adds a fresh, fruity kick.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

Chicken and Glaze

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 boneless skinless chicken breasts (about 6 oz each)

Peach Salsa

• 2 ripe peaches, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat grill to medium-high heat (about 400°F). Tip: Clean grates with oil to prevent sticking.
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, salt, and pepper.
3. Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness for uniform cooking.
4. Brush half of the balsamic glaze over both sides of chicken.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Resist flipping too early to get good grill marks.
6. During last minute of grilling, brush remaining glaze onto chicken.
7. While chicken grills, combine diced peaches, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently.
8. Let chicken rest 5 minutes before slicing.
9. Serve chicken topped with peach salsa.

A fork-tender chicken with sweet-tangy glaze pairs perfectly with the bright salsa. The peaches soften slightly against the warm chicken, creating a burst of summer flavor. Serve with rice or a simple green salad for a complete meal.

Spicy Grilled Chicken and Peach Tacos

Looking for a bold summer taco? These spicy grilled chicken and peach tacos deliver a smoky-sweet kick with cilantro lime freshness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe peaches, diced
• 1/4 cup diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 8 small corn tortillas
• Lime wedges for serving

Instructions

1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Pat chicken thighs dry, then coat evenly with the spice rub. Let rest 10 minutes at room temperature.
2. Meanwhile, make peach salsa: combine diced peaches, red onion, jalapeño, cilantro, and lime juice in a bowl. Set aside. Tip: Use firm but ripe peaches so they hold up in the salsa.
3. Preheat grill to medium-high heat (about 400°F). Clean and oil grates. Place chicken thighs on grill; cook 5-6 minutes per side until internal temperature reaches 165°F and char marks appear.
4. Remove chicken to a cutting board and let rest 5 minutes before slicing into strips. Tip: Resting keeps the chicken juicy.
5. While chicken rests, place tortillas on grill for 30-45 seconds per side until warmed and lightly charred. Tip: Watch closely to avoid burning.
6. Slice chicken into bite-sized strips. To assemble, place a few strips on each tortilla, top with peach salsa, and garnish with extra cilantro. Serve with lime wedges.

The charred chicken meets juicy peach salsa for a contrast of heat and sweet. Serve with extra lime wedges for brightness.

Grilled Chicken Peach Salad with Goat Cheese

Bring summer to your plate with this quick grilled chicken and peach salad. Juicy peaches and tangy goat cheese balance perfectly with smoky chicken and balsamic vinaigrette. Ready in 20 minutes, it's a weeknight winner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Salad

• 4 cups mixed greens
• 2 boneless skinless chicken breasts (about 6 oz each)
• 2 ripe peaches, halved and pitted
• 4 oz crumbled goat cheese
• 1/4 cup sliced almonds

Balsamic Vinaigrette

• 3 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat (400°F). Pound chicken breasts to 1/2-inch thickness for even cooking. Season generously with salt and pepper.
2. Brush peach halves with a little olive oil. Grill chicken 5–6 minutes per side until internal temperature reaches 165°F. Grill peaches 2–3 minutes per side until char marks appear. Let chicken rest 5 minutes, then slice.
3. Meanwhile, make vinaigrette: In a small bowl, whisk balsamic vinegar, Dijon mustard, and minced garlic. Slowly drizzle in olive oil while whisking until emulsified. Season with salt and pepper.
4. In a large bowl, toss mixed greens with half the vinaigrette. Divide among plates.
5. Top with sliced chicken, grilled peaches (cut into wedges), crumbled goat cheese, and sliced almonds. Drizzle remaining vinaigrette. Serve immediately.

Roasted peaches add a smoky-sweet depth, while creamy goat cheese balances the tangy vinaigrette. Serve immediately, or pack for a next-day lunch—just keep dressing separate.

Peach Glazed Grilled Chicken Thighs

Zest up your grill game with these peach glazed chicken thighs. Sweet, sticky, and perfectly caramelized, they're a summer standout.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup peach preserves
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1 tbsp olive oil

Instructions

1. Preheat grill to medium-high heat (about 400°F). Brush grates with olive oil to prevent sticking.
2. Season chicken thighs with salt and pepper on both sides.
3. In a small bowl, whisk together peach preserves, soy sauce, rice vinegar, garlic, and ginger. Set aside half for basting; reserve the other half for serving.
4. Place chicken on grill. Cook 5–7 minutes per side, until internal temperature reaches 165°F (use a meat thermometer for accuracy).
5. During the last 2 minutes of cooking, brush both sides of chicken with the basting glaze. Flip and brush again for a sticky caramelized finish.
6. Remove chicken from grill and let rest 5 minutes before serving. Serve with reserved glaze as a dipping sauce.

Sticky, smoky, and sweet – these thighs deliver bold flavor in every bite. Pair with grilled peaches and a side of coleslaw for a complete summer meal.

Grilled Chicken and Peach Quinoa Bowl

Here's a summer bowl that hits all the right notes. Grilled chicken meets sweet peaches and creamy avocado atop fluffy quinoa, all tied together with a zesty lime dressing.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the quinoa

• 1 cup quinoa
• 2 cups water
• 1/2 tsp salt

For the chicken

• 2 boneless skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the dressing

• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp cumin

For the bowl

• 2 ripe peaches
• 1 avocado
• 1/4 cup fresh cilantro
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Rinse quinoa in a fine-mesh sieve to remove bitterness. In a small saucepan, combine quinoa, water, and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. While quinoa cooks, preheat grill or grill pan to medium-high heat (about 400°F). Season chicken breasts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes for juicier meat, then slice against the grain.
4. Halve and pit peaches. Grill cut side down for 2-3 minutes until grill marks appear but peaches remain firm. Remove and slice.
5. In a small bowl, whisk together lime juice, 2 tbsp olive oil, honey, 1/2 tsp salt, and cumin for dressing.
6. Dice avocado and chop cilantro.
7. To assemble: Divide quinoa among bowls. Top with sliced chicken, grilled peaches, avocado, and cilantro. Drizzle with dressing. Sprinkle feta if using.

Bowl up this vibrant meal for a satisfying balance of smoky, sweet, and creamy. The lime dressing brightens every bite. Serve warm or at room temperature for an easy dinner or meal prep.

Chipotle Grilled Chicken with Peach Avocado Salsa

Zesty chipotle marinade meets sweet peach salsa for a summer grilling favorite. This dish is quick enough for a weekday dinner but impressive for guests.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 2 chipotle peppers in adobo, minced
• 1 tablespoon adobo sauce
• 3 tablespoons olive oil
• 4 tablespoons lime juice, divided
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 4 boneless skinless chicken breasts (about 6 oz each)
• 2 ripe peaches, diced
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a small bowl, combine chipotle peppers, adobo sauce, olive oil, 2 tablespoons lime juice, garlic, cumin, 1 teaspoon salt, and black pepper. (Tip: For less heat, use only 1 pepper.)
2. Place chicken in a resealable bag, pour marinade over, seal, and massage to coat. Refrigerate at least 30 minutes or up to 8 hours for deeper flavor.
3. Meanwhile, in a medium bowl, combine peaches, avocado, red onion, jalapeno, cilantro, remaining 2 tablespoons lime juice, and remaining 1/4 teaspoon salt. Set aside.
4. Preheat grill to medium-high heat (400°F). Lightly oil grates to prevent sticking.
5. Remove chicken from marinade, letting excess drip off. Grill for 5-6 minutes per side, until internal temperature reaches 165°F. (Tip: Use an instant-read thermometer for accuracy.)
6. Transfer chicken to a cutting board, let rest 5 minutes. Slice against the grain.
7. Serve chicken topped with peach avocado salsa.

Bold smoky chicken pairs beautifully with the bright salsa. The sweetness of peach and creaminess of avocado balance the heat wonderfully. Serve over cilantro lime rice or with warm tortillas for a complete meal.

Grilled Chicken Peach Flatbread

Looking for a summer dinner that’s fast and flavorful? This grilled chicken peach flatbread hits all the right notes. Juicy peaches and smoky chicken top a crispy crust with melted mozzarella and fresh basil.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Flatbread

• 4 pieces naan or flatbread
• 2 ripe peaches
• 1 cup shredded mozzarella
• 1/4 cup fresh basil leaves
• 1 tbsp balsamic glaze (optional)

Instructions

1. Preheat grill to medium-high (400°F).
2. Brush chicken breasts with olive oil and season with salt and pepper.
3. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. (Tip: Use a meat thermometer for accuracy.)
4. Transfer chicken to a cutting board and let rest for 5 minutes. Slice into thin strips.
5. Halve peaches and remove pits. Brush cut sides lightly with oil.
6. Grill peaches cut-side down for 2-3 minutes until grill marks appear. (Tip: Don’t move them too early or they’ll stick.)
7. Remove peaches and slice into wedges.
8. Lightly brush flatbreads with oil on both sides.
9. Grill flatbreads for 2 minutes per side until lightly charred.
10. Top each flatbread with mozzarella, sliced chicken, and peach wedges.
11. Return flatbreads to grill (indirect heat) and cook for 3-4 minutes until cheese melts and edges are crisp. (Tip: Close the lid to melt cheese faster.)
12. Remove, sprinkle with fresh basil, and drizzle with balsamic glaze if using.

Melty mozzarella binds the sweet peaches and savory chicken. The basil adds a fresh finish. Serve as a main with a side salad or cut into pieces for a party appetizer.

Peach Bourbon Grilled Chicken

Mixing sweet peaches with smoky bourbon creates a killer glaze for grilled chicken. This recipe delivers juicy, caramelized chicken with a boozy kick in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup peach preserves
• 2 tablespoons bourbon
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil (for grill grates)

Instructions

1. Preheat your grill to medium-high heat (400°F). Brush the grates with olive oil to prevent sticking.
2. Pat chicken breasts dry and season both sides evenly with salt and pepper.
3. In a small bowl, whisk together peach preserves, bourbon, soy sauce, Dijon mustard, and garlic powder until smooth. Set aside half of the glaze for basting; reserve the rest for serving.
4. Place chicken on the grill. Cook for 5 minutes without moving. Flip and grill for 3 minutes.
5. Brush the cooked side generously with the basting glaze. Flip again and brush the other side. Continue grilling for 2 more minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. Tip: Baste only during the last few minutes to prevent the sugar in the glaze from burning.
6. Transfer chicken to a cutting board and let rest for 3 minutes. Tip: Resting redistributes juices, keeping the meat moist.
7. Serve with the reserved glaze on the side. Tip: For extra flavor, marinate chicken in half the glaze for 30 minutes before grilling, but be careful—longer marination can make the texture mushy. Watch for flare-ups from the glaze dripping; move chicken to a cooler zone if needed.

Serve this chicken sliced over a bed of peppery arugula or alongside grilled corn on the cob. The smoky, sweet, and tangy notes will make it your go-to summer dinner.

Grilled Chicken Peach Wrap with Mint

Wraps are the ultimate lunch upgrade. This grilled chicken peach wrap with mint yogurt brings sweet and savory together. Ready in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Mint Yogurt

• 1/2 cup plain Greek yogurt
• 2 tbsp fresh chopped mint
• 1 tsp lemon juice
• 1/4 tsp salt

For the Chicken and Peaches

• 1 lb boneless skinless chicken breast
• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For Assembly

• 4 large whole wheat wraps
• 2 cups chopped romaine lettuce

Instructions

1. In a small bowl, combine Greek yogurt, chopped mint, lemon juice, and 1/4 tsp salt. Stir well and set aside in the fridge to chill.
2. Preheat your grill to medium-high heat, around 400°F. Make sure the grates are clean and lightly oiled to prevent sticking.
3. Brush the chicken breasts and peach halves with olive oil. Season the chicken evenly with 1/2 tsp salt and 1/4 tsp black pepper.
4. Place chicken on the grill and cook for 5-6 minutes per side until the internal temperature reaches 165°F. At the same time, grill peaches for 3-4 minutes per side until they have visible grill marks. Avoid flipping too early to ensure good sear.
5. Transfer chicken to a cutting board and let it rest for 5 minutes. Then slice into thin strips. Slice the grilled peaches into wedges.
6. Lay out the whole wheat wraps on a clean surface. If they are stiff, warm them briefly in the microwave for 10 seconds to make rolling easier.
7. Spread 2 tablespoons of the mint yogurt down the center of each wrap. Top with chopped romaine lettuce, then layer the sliced chicken and peach wedges.
8. Fold in the sides of the wrap, then roll tightly from the bottom up, tucking the filling as you go. Cut each wrap in half diagonally and serve immediately. For a packed lunch, wrap tightly in foil.

Light and satisfying, this wrap balances savory chicken with sweet peaches and cool mint. Serve immediately for best texture. You can also pack it for a picnic.

Thai Peanut Grilled Chicken with Peach Slaw

Versatile and vibrant, this Thai Peanut Grilled Chicken with Peach Slaw is a summer weeknight winner. Ready in under 30 minutes, it packs bold flavor with minimal effort.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 4 boneless skinless chicken breasts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 ripe peaches, thinly sliced
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp water (for thinning sauce)

Instructions

1. Whisk peanut butter, soy sauce, lime juice, honey, garlic, ginger, and sesame oil in a bowl until smooth. Add water 1 tbsp at a time to thin to drizzling consistency. Set aside 2 tablespoons of sauce for the slaw.
2. Season chicken breasts evenly with salt and pepper.
3. Grill chicken over medium-high heat (about 400°F) for 5-6 minutes per side, or until internal temperature reaches 165°F. During the last 2 minutes, brush chicken generously with the remaining peanut sauce.
4. Tip: Let chicken rest 5 minutes after grilling to lock in juices.
5. While chicken rests, combine sliced peaches, shredded cabbage, and cilantro in a large bowl. Drizzle with the reserved 2 tablespoons of sauce and toss gently.
6. Tip: Use ripe but firm peaches for best texture in the slaw.
7. Tip: For extra crunch, add a handful of chopped peanuts or sliced almonds to the slaw.
8. Slice chicken against the grain and serve alongside the peach slaw.

Each bite balances sweet, savory, and tangy. The juicy chicken paired with crunchy slaw makes this a complete meal. Try it with grilled corn on the side for a full summer spread.

Grilled Chicken Peach Pizza with Arugula

Everything you love about summer on a pizza crust. Grilled chicken, sweet peaches, and peppery arugula top a gooey mozzarella base. Finish with a balsamic drizzle for a tangy kick.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Pizza Crust

• 1 lb pizza dough
• 1 tbsp cornmeal

For the Toppings

• 2 boneless skinless chicken breasts
• 2 ripe peaches, sliced
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 475°F. If using a pizza stone, place it in the oven while preheating. Tip: A hot stone ensures a crispy crust.
2. Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Drizzle with 2 tbsp olive oil and toss to coat. Grill over medium-high heat for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice against the grain. Tip: Resting keeps the chicken juicy.
3. On a floured surface, roll dough into a 12-inch round. Sprinkle cornmeal on a baking sheet or pizza peel and transfer dough. Brush edges with remaining 1 tbsp olive oil.
4. Arrange mozzarella slices over dough. Top with sliced chicken and peach slices. Tip: Slice peaches thinly to ensure they soften in the oven.
5. Bake for 12–15 minutes until crust is golden and cheese is bubbly.
6. Remove from oven. Top immediately with fresh arugula and drizzle with balsamic vinegar. Serve hot.

One bite delivers a perfect balance of savory, sweet, and tangy. The juicy peaches and balsamic complement the smoky chicken and creamy mozzarella. Serve immediately for the best texture, or enjoy cold the next day — it's that versatile.

Peach Jalapeno Grilled Chicken

Looking for a summer grilling recipe that's anything but plain? This Peach Jalapeno Grilled Chicken delivers sweet heat with a sticky-sweet glaze that caramelizes on the grill.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup peach preserves
• 1 jalapeno, seeded and minced
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Oil for grill grates

Instructions

1. In a small bowl, whisk together peach preserves, minced jalapeno, lime juice, soy sauce, garlic, salt, and pepper. Set aside 1/4 cup for basting; reserve remainder for serving.
2. Pound chicken breasts to even thickness (about 1/2 inch) for uniform cooking. Brush both sides with olive oil and season with a pinch of salt and pepper.
3. Preheat grill to medium-high heat (about 400°F). Clean and oil grates well to prevent sticking.
4. Grill chicken for 4-5 minutes per side, brushing with the reserved basting glaze during the last 2 minutes of each side. (Tip: Brush glaze late to prevent burning from sugar.)
5. Check doneness: internal temperature should reach 165°F. Remove from grill and let rest 5 minutes. (Tip: Resting allows juices to redistribute for juicier meat.)
6. Serve chicken with the reserved peach jalapeno glaze drizzled on top. (Tip: For extra heat, leave some jalapeno seeds in the glaze.)

You'll love how the sweet peach caramelizes against the spicy jalapeno, creating a crust that locks in moisture. Serve it over a bed of cilantro lime rice or slice it atop a fresh summer salad for a complete meal.

Grilled Chicken and Peach Couscous

During peak summer, this grilled chicken and peach couscous is a perfect one-dish meal. Juicy chicken and sweet charred peaches pair with fluffy couscous for a quick, satisfying dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 ripe peaches, halved and pitted
• 1 cup dry couscous
• 1 ¼ cups chicken broth
• ¼ cup sliced almonds
• 2 tbsp fresh mint, chopped
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. In a small bowl, combine 1 tbsp olive oil, lemon juice, salt, and pepper. Brush mixture over chicken breasts.
3. Grill chicken for 6-8 minutes per side, until internal temp reaches 165°F. Let rest 5 minutes before slicing. Tip: Resting locks in juices.
4. While chicken rests, grill peach halves cut-side down for 2-3 minutes until grill marks appear. Remove and slice into wedges.
5. In a medium saucepan, bring chicken broth and remaining 1 tbsp olive oil to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Tip: Fluffing prevents clumps.
6. Toast almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Tip: Watch closely to avoid burning.
7. Slice chicken into strips. In a large bowl, combine couscous, chicken, peaches, almonds, and mint. Toss gently to mix.
8. Serve warm or at room temperature. Adjust salt and pepper if needed.

Perfectly charred peaches add a sweet counterpoint to savory chicken, while almonds provide crunch. Pair this with a crisp white wine for a complete meal.

Lemon Herb Grilled Chicken with Peach Compote

Craving a summer dinner that feels special but isn’t fussy? This lemon herb grilled chicken with warm peach compote is your answer. It’s bright, savory, and sweet all at once.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 ripe peaches, peeled and diced
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1/2 tsp cinnamon
• 1 tbsp butter

Instructions

1. In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper until combined.
2. Add chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor).
3. Meanwhile, in a small saucepan over medium heat, melt butter. Add diced peaches, honey, balsamic vinegar, and cinnamon.
4. Cook the peach compote, stirring occasionally, for 8–10 minutes until peaches soften and the mixture thickens slightly. Remove from heat and keep warm.
5. Preheat the grill to medium-high heat (about 400°F). Clean and oil the grates.
6. Remove chicken from marinade, letting excess drip off. Grill chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F. Tip: Avoid pressing down on the chicken to keep juices in.
7. Transfer grilled chicken to a cutting board and let rest for 3 minutes. This ensures juicy meat.
8. Slice chicken against the grain. Spoon warm peach compote over the top before serving.

Nothing beats the burst of citrusy herb chicken against the sweet-tart peaches. Serve with crusty bread to soak up the compote or over a bed of arugula for a fresh summer salad.

Grilled Chicken Peach Panini

Ditch the boring lunch. This grilled chicken panini brings juicy peaches and smoky chicken together with melted provolone. Pesto adds a fresh kick.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 slices sourdough bread
• 1/4 cup pesto
• 8 slices provolone cheese
• 2 ripe peaches, sliced
• 2 tbsp butter, softened

Instructions

1. Preheat grill or grill pan to medium-high heat (about 400°F).
2. Season chicken breasts with salt, pepper, and olive oil.
3. Grill chicken for 6-7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice thinly. Tip: Resting keeps juices locked in.
4. Lay 4 slices of bread on a cutting board. Spread each with 1 tbsp pesto.
5. Top with provolone, sliced chicken, peach slices, then another slice of cheese. Cover with remaining bread. Tip: Place cheese on both sides to seal fillings.
6. Butter the outside of each sandwich.
7. Heat a panini press or large skillet over medium heat. Cook sandwiches for 3-4 minutes per side until golden and cheese melts. Tip: Press down with a heavy pan if using skillet for even browning.
8. Slice diagonally and serve.

Oozing provolone and sweet peaches balance the savory chicken. The crispy bread gives a satisfying crunch. Serve with a side salad for a complete meal.

Peach Barbecue Grilled Chicken

Mouthwatering peach barbecue chicken is a summer must-make. This recipe combines sweet peach preserves with smoky spices for a tangy, caramelized glaze that grills to perfection.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Peach Barbecue Sauce

• 1 cup peach preserves
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Chicken and Grilling

• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 2 ripe peaches, pitted and sliced into 1/2-inch wedges
• 1 tbsp vegetable oil (for grill grates)
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Make the sauce: In a small saucepan, combine peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer over medium heat, then reduce to low and cook for 5 minutes, stirring occasionally. Remove from heat and set aside. (Tip: For a smoother sauce, use all-fruit preserves with no added sugar.)
2. Preheat your grill to medium-high heat (about 400°F). While the grill heats, season both sides of the chicken breasts with the remaining 1/2 tsp salt and 1/2 tsp black pepper.
3. Brush the grill grates with vegetable oil to prevent sticking. Place the chicken on the grill and cook for 6 minutes without moving, to get grill marks. (Tip: Keep the lid closed to maintain even heat.)
4. Flip the chicken and cook for another 6 minutes. Brush the top side generously with the peach barbecue sauce. Continue grilling for 2 minutes, then flip, brush the other side with sauce, and grill for 2 more minutes, until the internal temperature reaches 165°F. (Tip: Reserve about 1/4 cup of sauce for serving; brush only during the last 4 minutes to avoid burning.)
5. During the last 4 minutes of grilling, place the peach wedges on the grill, turning once, until lightly charred and softened, about 3-4 minutes total.
6. Remove the chicken and peaches from the grill. Let the chicken rest for 5 minutes before slicing. Serve the chicken with the grilled peaches and drizzle with the reserved sauce.

Rustic and bold, this chicken pairs perfectly with coleslaw or cornbread. The caramelized peaches add a juicy sweetness that cuts through the smoke, making every bite a balanced blend of tangy and savory.

Mediterranean Grilled Chicken with Peach and Feta

Try this Mediterranean grilled chicken salad with juicy peaches and creamy feta. It's a perfect balance of sweet and savory, ideal for a quick weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Salad

• 4 cups mixed greens
• 2 ripe peaches
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted kalamata olives
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh oregano leaves

Instructions

1. Preheat the grill to medium-high heat (about 400°F). For best results, preheat at least 10 minutes.
2. In a small bowl, combine 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush the oil mixture over both sides of the chicken breasts.
4. Grill the chicken for 6-7 minutes per side, until internal temperature reaches 165°F. Use an instant-read thermometer for accuracy.
5. Transfer chicken to a cutting board and let rest for 5 minutes. This keeps the meat juicy.
6. While the chicken rests, slice peaches into wedges, crumble feta, and halve the olives.
7. In a large bowl, toss mixed greens with 2 tbsp olive oil and 1 tbsp lemon juice until coated.
8. Arrange the dressed greens on plates. Slice the rested chicken and place on top. Add peaches, feta, olives, and a sprinkle of fresh oregano.

Versatile and vibrant, this salad works as a main dish or a side. The juicy peaches and creamy feta complement the smoky chicken perfectly, making every bite a refreshing treat.

Conclusion

Keep these juicy grilled chicken and peach recipes handy for your summer cookouts! They’re perfect for sweet, smoky flavor. Try one tonight, then comment with your favorite and share this roundup on Pinterest. Happy grilling!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.