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Balsamic Marinated Chicken
with peach salsa and corn on the cob

Active: 35 min Total: 1 hr 5 min
Grilled balsamic chicken is loaded with sweet and tart flavors just like the peach salsa served over top. And don't miss the quick and easy compound butter with the corn in this meal - it gives the corn a great savory, citrus kick!


Balsamic Marinated Chicken:
  • Garlic - 2 cloves , chopped
  • Lemons - 1 , zest of
  • Oil, olive - 3 Tbsp
  • Vinegar, balsamic - 1 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Chicken breast tenders (or boneless skinless chicken breasts, sliced) - 1 lb
  • Oil, cooking - 1 Tbsp
Peach Salsa:
  • Bell peppers, red - 1/2 , finely chopped
  • Jalapeños, chopped (opt) - 1/2 , chopped
  • Green onions - 1 , chopped green parts, white parts discarded
  • Peaches - 3 , chopped
  • Lemon juice - 1 tsp
  • Oil, olive - 1 tsp
Corn on the Cob with Citrus Butter:
  • Butter - 4 Tbsp
  • Limes - 1 , zest of
  • Coriander, ground - 1/4 tsp
  • Paprika, smoked - 1/4 tsp
  • Corn, fresh - 4 ears


  1. Marinate chicken - Peel garlic and crush cloves with the palm of your hand. Combine garlic with lemon zest, olive oil, balsamic vinegar, honey and mustard. Tenderize chicken with a fork and pour marinade over top. Let chicken marinate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
  2. Bell peppers / Jalapenos / Green onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Make citrus butter - Heat butter in the microwave just until softened, ~10 seconds. Combine with lime zest, ground coriander and paprika. (Can be done up to 5 days ahead)
  4. Corn - Shuck corn. (Can be done up to 2 days ahead)
  5. Peaches - Chop peaches.
  6. Make salsa - Combine bell peppers, jalapenos, peaches, green parts of green onions, lemon juice and olive oil.

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  1. If cooking on grill: Heat grill so that burners or coals are at high heat on one half of grill, leaving the other half for cooking with indirect heat. When grill is hot, clean grates and brush with cooking oil. Place corn over indirect heat and cook, turning occasionally, until tender, 10 to 12 minutes. After corn has cooked for a few minutes, remove chicken from marinade (discard marinade) and sear on both sides over hottest part of grill. Transfer chicken to indirect heat until cooked through, 2 to 3 minutes more.
  2. If cooking on stovetop: Boil a large stockpot of water. When water boils, add corn and boil until tender, 8 to 10 minutes.
  3. If cooking on stovetop: While corn cooks, heat a grill pan or frying pan with cooking oil over medium-high heat. Remove chicken from marinade (discard marinade) and transfer to heated oil. Sear on both sides for 3 to 4 minutes each, until cooked through.
  4. Serve chicken with peach salsa on top. Just before serving, rub corn with citrus butter. Enjoy!



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