Balsamic Marinated Chicken with Peach Salsa

ByMadison Thurman
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I am so conflicted right now on if I am ready for summer to be over, or if I still want to hang on to these warm days! This recipe is convincing me to hang on to these last few weeks of summer because man is this a delicious summer recipe!

This is an ideal summer weeknight meal. Grilled balsamic marinated chicken, topped with a fresh and tangy peach salsa? So delicious! Not to mention the creamy burrata that melts onto the chicken. My chicken marinade for this recipe is so simple and easy, but yields such flavorful and juicy chicken thighs. The perfect side dish for this recipe in my opinion is roasted potatoes, and I am showing you how to make those as well! Roast a few zucchinis with salt and pepper and you have the perfect summer dinner.

If you are skeptical about the combination of peach and chicken just trust me and give it a try! The balsamic glaze brings that sweet and savory combination together perfectly. I would love to hear how this turned out for you in the comments below. Enjoy!

Balsamic glazed chicken with fresh peach salsa. Roasted potatoes and sliced zucchini on a green plate.

Why You Should Balsamic Marinated Chicken with Fresh Peach Salsa

  • Healthy. This is a healthy dinner meal that tastes amazing!
  • Grilled. Grilled chicken just tastes better!
  • Impressive. This recipe looks like you ordered it at a restaurant, but it is so simple to make!

Here’s what you’ll need:

  • Chicken thighs – grilled to perfection
  • Balsamic vinegar – for the marinade
  • Honey – to balance out the flavors in the marinade
  • Potatoes – for yummy roasted potatoes on the side
  • Burrata – to add a creamy element to the recipe
  • Peaches – for the peach salsa! Link to my recipe in the recipe card below
  • Jalapeño – for the salsa
  • Cilantro and Lime – for the salsa
  • Red onion – also for the salsa!
  • Balsamic glaze – I opt for store bought, any brand will do!
Fresh peaches and a red onion and a half of a lime with a jalapeno for peach salsa.
Balsamic glazed chicken with fresh peach salsa. Roasted potatoes and sliced zucchini on a green plate.

Balsamic Marinated Chicken and Peach Salsa Tips

  • Marinate! The marinade for this makes the recipe. Marinate the chicken for at least an hour, up to 12 hours.
  • Make the salsa ahead of time. If the salsa can sit for an hour or so beforehand it tastes much better. It allows time for the flavors to mingle!

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How To Make Balsamic Marinated Chicken with Peach Salsa

  1. Marinate. A few hours before grilling, marinate the chicken. In a small bowl whisk together the marinade ingredients. Put chicken thighs into a ziplock bag and pour in the marinade. Seal it up and shake the bag to make sure all of the chicken is coated. Put in the fridge until ready to grill.
  2. Salsa. You can also prep the salsa ahead of time, and I would recommend that so it has time to get cold and flavorful! For the peach salsa, check out my recipe here: Fresh Peach Salsa
  3. Potatoes. The potatoes take a bit of time, so make sure to time out the chicken grilling while the potatoes are cooking. Preheat the oven to 425 degrees F. We need to parboil the potatoes first. Cut the potatoes in half and add to a pot of boiling water. Boil the cut potatoes for 10-12 minutes until a knife goes in but there is still some resistance. Drain the potatoes and put them in a large baking dish. Melt 3 tablespoons of butter and drizzle over. Season with salt and pepper, I always use Tony Chachere’s cajun seasoning but it is up to you!
  4. Bake. Bake the potatoes for 45-50 minutes until golden brown and tender stirring occasionally. I broiled mine for about 2 minutes at the end because I like mine crispy, this is optional.
  5. Grill. While the potatoes are baking, grill your chicken! My husband grills in our house so here is a rough guide to grilling chicken thighs. After the chicken has marinated remove from the bag and place on a plate. Grill for 8-10 minutes on direct high heat (450-550 F) until internal temperature reaches 165 degrees farenheit.
  6. Serve! To serve add a piece of grilled chicken on the plate. Top with burrata. Spoon a healthy portion of peach salsa right on top of the chicken. Drizzle with balsamic glaze. Add some potatoes to your plate and try not to eat too many of them right out the pan (they are so good!). Serve and enjoy!
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Recipe Variations

  • Tomatoes. Obviously tomato and balsamic is a classic pairing. If you aren’t a fan of peaches try adding some diced tomato, onion, and basil served over the chicken and burrata!

More recipes like this:

Balsamic glazed chicken with fresh peach salsa. Roasted potatoes and sliced zucchini on a green plate.

Balsamic Marinated Chicken with Peach Salsa

Balsamic chicken with fresh peach salsa is the best weeknight dinner for those summer nights. The fresh peaches and creamy burrata on top of the chicken are insanely good. This is a summer staple!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 4
Course: Dinner
Ingredients Method

Ingredients
  

  • 2 lbs chicken thighs or chicken breast
  • 8 oz burrata 2 oz per serving
  • balsamic glaze for drizzling
Balsamic Marinade
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tbsp honey or brown sugar
  • 2 tsp dijon mustard
  • ¾ tsp salt
  • 1 tsp italian seasoning
Easy Roasted Potatoes
  • 1 lb Yellow Mini Potatoes
  • 3 tbsp salted butter melted
  • Cajun seasoning to taste I use Tony Chacheres, could also use salt
  • pepper to taste

Method
 

  1. A few hours before grilling, marinate the chicken. In a small bowl whisk together the marinade ingredients. Put chicken thighs into a ziplock bag and pour in the marinade. Seal it up and shake the bag to make sure all of the chicken is coated. Put in the fridge until ready to grill and marinated for 4 hours, you can marinate for up to 12 hours.
  2. You can also prep the salsa ahead of time, and I would recommend that so it has time to get cold and flavorful! For the peach salsa, check out my recipe here: Fresh Peach Salsa
  3. The potatoes take a bit of time, so make sure to time out the chicken grilling while the potatoes are cooking. Preheat the oven to 425 degrees F. We need to parboil the potatoes first. Cut the potatoes in half and add to a pot of boiling water. Boil the cut potatoes for 10-12 minutes until a knife goes in but there is still some resistance. Drain the potatoes and put them in a large baking dish. Melt 3 tablespoons of butter and drizzle over. Season with salt and pepper, I always use Tony Chachere's cajun seasoning but it is up to you!
  4. Bake the potatoes for 45-50 minutes until golden brown and tender stirring occasionally. I broiled mine for about 2 minutes at the end because I like mine crispy, this is optional.
  5. While the potatoes are baking, grill your chicken! My husband grills in our house so here is a rough guide to grilling chicken thighs. After the chicken has marinated remove from the bag and place on a plate. Grill for 8-10 minutes on direct high heat (450-550 F) until internal temperature reaches 165 degrees farenheit.
  6. To serve add a piece of grilled chicken on the plate. Top with burrata. Spoon a healthy portion of peach salsa right on top of the chicken. Drizzle with balsamic glaze. Add some potatoes to your plate and try not to eat too many of them right out the pan (they are so good!). Serve and enjoy!

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