Grilled Chicken with Strawberry Salsa is a 30 minute dinner recipe that practically screams summer! Tender, juicy grilled chicken is all dressed up with a sweet and slightly spicy strawberry salsa. I love firing up the grill for this easy recipe!
It’s summertime, and the living’s easy – especially with my tried and true grilled chicken recipe! What elevates this chicken recipe a step above the rest is the strawberry salsa it’s served with. When I say I’m obsessed with this stuff, I really mean it! Sweet strawberries are tossed with spicy jalapeños, crisp onions, fresh cilantro and more. A friend of mine recently described it as an “explosion of flavor” and I couldn’t agree more! The best part? It all comes together with minimal effort in just half an hour.
What’s in grilled chicken with strawberry salsa?
This summery grilled chicken recipe is a must make! Here’s what makes it (and that amazing strawberry salsa) so highly requested at my house:
- Chicken Breasts: When grilling, I prefer to use chicken breasts as they are much easier to cook. But, you absolutely can use thighs if that’s what you have. They will take a few minutes longer to cook.
- Strawberries: Use the freshest and ripest strawberries you can for the most flavorful salsa.
- Jalapeños: The seeds is where most of the heat is in these peppers. I remove the seeds, but you can leave them in for more spice!
Can you make this recipe in the oven?
I love cooking on the grill! But if you prefer, you can also bake the seasoned chicken in the oven. Follow the recipe as is, and preheat the oven to 375°F. Bake the chicken for about 25 to 30 minutes until cooked through.
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How to Store and Reheat
You can store your leftovers in the fridge for up to 3 days. If possible, store the strawberry salsa and grilled chicken in two separate airtight containers. When you’re ready to serve, simply reheat the grilled chicken in the air fryer, oven, or microwave if you’re in a time crunch and serve with chilled salsa.
How to Freeze
You can freeze grilled chicken breasts WITHOUT the strawberry salsa for up to 3 months. Let the frozen chicken defrost in the fridge for a few hours prior to reheating.
Notes and Tips
- Let the chicken come to room temperature before placing on the grill. I like to take it out about 30 minutes before I’m ready to cook.
- Be sure to preheat your grill! This will help the breasts cook more evenly.
- I always recommend letting the chicken rest for 10 minutes before slicing and serving. This lets the juices redistribute so you have perfectly juicy chicken.
Grilled Chicken with Strawberry Salsa
Ingredients
For the Salsa
- 1 pound fresh strawberries chopped
- 2 jalapeno peppers ribs and seeds removed, if desired, finely chopped
- ¼ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- ½ tablespoon honey or maple syrup or granulated sugar
- 2 tablespoons fresh lime juice from 1 lime
- 1 pinch kosher salt and freshly ground black pepper or to taste
For the Chicken
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil
- 2-3 pounds thin-sliced boneless, skinless chicken breasts
Instructions
- In a bowl, mix the salsa ingredients together.1 pound fresh strawberries, 2 jalapeno peppers, ¼ cup finely chopped onion, ¼ cup chopped fresh cilantro, ½ tablespoon honey, 2 tablespoons fresh lime juice, 1 pinch kosher salt and freshly ground black pepper
- Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil over the chicken breasts and rub the seasoning over the chicken, coating entirely.½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ½ teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon onion powder, ¼ teaspoon garlic powder, 2 tablespoons olive oil, 2-3 pounds thin-sliced boneless, skinless chicken breasts
- Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
- Serve the grilled chicken topped with strawberry salsa.
Notes
- Using thin chicken breasts will help them cook more evenly and the flavor will be more evenly distributed. Slice large or thick chicken breasts in half or pound them with a meat mallet.
- Use the freshest and ripest strawberries you can for the most flavorful salsa.
- Let the chicken come to room temperature before placing on the grill. We like to take it out about 30 minutes before we’re ready to cook.
- Be sure to preheat the grill. This will help the breasts cook more evenly.
- Let the chicken rest for 10 minutes before serving. This lets the juices redistribute.
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