Chicken with Peach-Avocado Salsa

5/26/2021 – This dish was inspired by the recipe here. We liked it although it needed more peaches.


1 medium peach from our tree, peeled and chopped
1 medium ripe avocado, peeled and cubed
1/2 cup chopped sweet red pepper
3 tablespoons finely chopped red onion
1 tablespoon minced fresh basil from our garden
1 tablespoon lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon grated lime zest
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 boneless large chicken thighs


  1. For the salsa, combined peaches, avocado, red pepper, onion, basil [try cilantro], lime juice, hot sauce, lime zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  2. Sprinkled chicken lightly with salt then Creole Poultry Seasoning. Let it dry brine for about two hours. Grilled on the hot gas grill turning regularly and piercing with the tongs.
  3. Served after the chicken rested about 5 minutes in aluminum foil.

Next Time

  • Need “enough” peach as on 5/26 Mary added just one of ours and the salsa had little peach flavor.
  • Could benefit from more hot pepper sauce with the additional peach to create a sweet-and-sour tone.
  • Cilantro would be a good substitute for the basil or add more basil.
  • The avocado above was very ripe and a bit mushy. One not so ripe could be better.
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