Grilled Spicy Peach & Corn Salsa Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 ripe peaches, diced
• 1 cup fresh corn kernels (about 2 ears)
• 1 small red bell pepper, finely diced
• 1 jalapeño, seeded and minced (optional for milder salsa, omit seeds or halve the amount)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tablespoon honey

Instructions

1. In a bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper to create a marinade.
2. Place the chicken breasts in a shallow dish and coat evenly with the marinade. Cover and refrigerate for at least 15 minutes (up to 2 hours for more flavor).
3. While the chicken marinates, prepare the salsa: In a medium bowl, combine diced peaches, fresh corn kernels, red bell pepper, jalapeño, red onion, and cilantro.
4. Add lime juice and honey to the salsa mixture. Toss gently to combine. Adjust seasoning with salt and pepper as needed. Refrigerate until ready to serve.
5. Preheat the grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
6. Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before serving.
7. Serve the grilled chicken topped generously with the spicy peach and corn salsa. Garnish with extra cilantro if desired.

Chef tips

• If fresh peaches are not in season, substitute with 1 cup of frozen diced peaches, thawed.
• To make it milder for children, remove jalapeño seeds completely or swap jalapeño for finely chopped sweet red pepper.
• You can prepare the salsa a few hours in advance to allow flavors to meld but avoid making it too early to keep the peaches fresh and vibrant.
• For a smoky flavor boost, lightly char the corn kernels on the grill before mixing into the salsa.