Go Back Email Link
–+ servings
grilled chicken breast with strawberry salsa on platter
Print Recipe
5 from 1 vote

Grilled Chicken with Strawberry Salsa

Grilled chicken breasts with strawberry jalapeño salsa is a 30-minute dinner recipe that practically screams summer. So fresh, light, and fruity!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 4 people
Calories: 377kcal
Author: Becky Hardin

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
  • 1 pinch ground black pepper

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 boneless, skinless chicken breasts sliced thin*

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, 1 pinch ground black pepper
    Strawberry salsa ingredients in a glass bowl: chopped strawberries, jalapeños, red onion, and cilantro.
  • 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 boneless, skinless chicken breasts
    Boneless chicken breasts marinating in spice rub.
  • 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.
    A platter of grilled chicken topped with strawberry jalapeño salsa and lime wedges.

Notes

*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.
Tips:
  • 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.
  • Let the chicken come to room temperature before placing on the grill. I 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.
Oven Instructions: Follow the recipe as is, and preheat the oven to 375°F. Bake the chicken for about 25 to 30 minutes until cooked through, then top with salsa.
Storage: Store grilled chicken with strawberry salsa in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 14g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 638mg | Potassium: 1054mg | Fiber: 3g | Sugar: 9g | Vitamin A: 373IU | Vitamin C: 81mg | Calcium: 29mg | Iron: 2mg