Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)

Are you looking for a special occasion dish or a new way to serve chicken for the family? This Grilled Chicken with Peach Chimichurri Sauce is the recipe for you! I’ve got a fabulous chunky sauce made with fresh peaches and tons of herbs in a light vinaigrette that adds incredible flavor and brightness to your dinnertime creation!

Today the Food Network is saluting glorious peaches! Ripe and sweet, take a bite and the juice runs down your chin peaches. With summer coming to a close and the farmers’ markets overflowing, it is a treat to use them in new and creative ways. And just like you, I am constantly on the lookout for new ways to prepare chicken and today’s recipe does both!

Have you heard of chimichurri sauce? It is often seen in South American and Mexican cooking, and is thought to have originated in Argentina. It is traditionally served over grilled meats, adding tremendous intensity to the infamous Argentinian meals.

The ingredients of chimichurri can change, but it typically contains parsley, garlic, vinegar, olive oil, and chili flakes. How fun would it be to take this concept in a totally different direction!

What herbs and aromatics would taste best with ripe peaches? I used cilantro, parsley, red pepper flakes, and garlic. I also included fresh mint to enhance the sweetness of the fruit and freshly squeezed lime juice to brighten the sauce. Serving this combination over grilled meats is incredible. Sweet, savory, and bold all in the same bite.

Grilled chicken breasts surrounded by the peach chimichurri sauce and mint sprigs.

Here in California I barbecue all year long, but especially in the hot summer months when I don’t want to heat my kitchen up. Chicken, turkey, steak, pork chops, sausage, seafood, ribs, you name it and I grill it. You don’t need a lot of fancy seasonings – let the smoke enhance the meat’s natural flavors with a simple sprinkling of salt and pepper. If you want to get fancy, you can use a BBQ dry rub blend.  

The simply seasoned grilled chicken was the perfect accompaniment to this fruit and herb sauce. It sounds funny because a sauce is usually the accompaniment to the meat, but in this case it is the sauce that really shines!

This peach chimichurri would be wonderful with duck, turkey, or pork too. And if you really want to add interest and complexity to your fish tacos, use this instead of the typical salsa. It is so good that it would make a great fruit salad – just cut the peaches in slightly bigger pieces and add plums, cherries, pluots, apples, etc.

Put this Grilled Chicken with Peach Chimichurri Sauce on your must make list – you will thank me! Make sure you check out all the other wonderful peach recipes from the talented bloggers listed below! They are always so creative and inspiring!

Have a fabulous weekend!!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

Ingredients needed for Grilled Chicken with Peach Chimichurri Sauce:

• Chicken: chicken breasts, oil, salt, pepper, BBQ dry rub blend
• Peach Sauce: peaches, mint, green onions, parsley, cilantro, oil
• Vinegar, honey, lime zest, lime juice, garlic, red pepper flakes

PRO Tip:

Leaving the peel on the peaches adds beautiful color. But if you have kids who don’t like the fuzzy skin, try using nectarines instead. Peaches and nectarines are essentially the same fruit with one difference – peaches have fuzzy skin and nectarines are smooth. If that doesn’t work, you can always peel the fruit.

How to make Grilled Chicken with Peach Chimichurri Sauce:

1. Build a medium-hot charcoal fire with most of the coals banked on one side of the grill to create a 2-tiered fire, giving you more control. If you are using a gas grill, preheat on High for about 15 minutes, then turn half the burners to Low and the rest to Medium heat.
2. Cook the Chicken: Cook the oiled and seasoned chicken breasts skin-side down on the hotter side of the grill until it releases easily then flip it and cook on the cooler side until it is about 162°F (72°C) on an instant-read thermometer. Transfer to a baking sheet and cover loosely with foil. The chicken will finish cooking as it rests.
3. Make the Sauce: Remove the pits from the peaches and cut into 1/4-inch pieces for a chunky sauce. Place in a bowl and add the green onions, mint, parsley, and cilantro. Toss to combine.
4. In another bowl or jar with a tight-fitting lid, whisk together the oil, vinegar, honey, lime zest, lime juice, garlic, and chile flakes. Whisk or shake vigorously until smooth and the oil is emulsified. Taste and adjust seasonings, adding more honey if needed and salt and pepper to taste.
5. Pour the dressing over the peaches and herbs, tossing until everything is evenly coated. Taste again to be sure you have the flavors balanced.
6. To Serve: Place the chicken on a serving platter. Drizzle the peach sauce over the chicken and pile some in front of them. Sprinkle the tops with parsley. Garnish the platter with peach wedges and tuck a few sprigs of mint around. Serve immediately.

PRO Tip:

When working with peaches or nectarines, look for freestone varieties. They have been designed to have pits that nearly fall out when the fruit is cut in half. It makes them so much easier to work with!

PRO Tip:

If you want more sauce for the chicken itself, you can increase the liquid portions of the sauce recipe, just let it soak with the herbs and peaches for a bit to absorb some of the flavors before using.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Cutting board
• Grater/zester
• Citrus reamer
• Gas grill or charcoal BBQ
• Instant read thermometer
• Tongs
• Baking sheet
• Mixing bowls
• Whisk

Gluten-Free Tips:

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

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Yield: 4 to 6 servings

Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)

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Are you looking for a special occasion dish or a new way to serve chicken for the family? Today’s Grilled Chicken with Peach Chimichurri Sauce is the recipe for you! I've got a fabulous chunky sauce made with fresh peaches and tons of herbs in a light vinaigrette that adds incredible flavor and brightness to your dinnertime creation!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

Grilled Chicken

• 4 bone-in, skin-on chicken breasts
• Olive or vegetable oil
• Kosher or fine sea salt and freshly grated black pepper
• BBQ dry rub blend, optional

Chimichurri Sauce

• 5 large peaches or nectarines
• 3/4 cup (177 ml) chopped fresh mint leaves, lightly packed in the cup
• 2 green onions, trimmed and finely sliced
• 3 tbsp chopped parsley
• 1/4 cup (59 ml) cilantro, or as desired (use more parsley if you don’t like cilantro)
• 3/4 cup (177 ml) organic olive oil
• 1/4 cup (59 ml) champagne vinegar, or to taste
• 2 tsp honey or agave syrup
• Zest of 2 limes
• 1 tbsp freshly squeezed lime juice
• 1 tsp minced garlic
• 2 pinches red pepper flakes
• Kosher or fine sea salt and freshly ground black pepper, to taste

Garnishing

• Fresh peach wedges, brushed lightly with lime juice to keep them from turning brown
• Finely chopped parsley
• Fresh mint sprigs

Instructions

1. Set up your BBQ: If you are working with charcoal, build a medium-hot fire until coals are partly covered with ash, then bank most of the coals on one side of and about 1/3 scattered over the rest of the surface. This creates a 2-tiered fire that gives you more control when cooking. If you are working with a gas grill, preheat on High for about 15 minutes, then turn half the burners to Low and the rest to Medium.
2. Grill the Chicken: Brush the chicken breasts lightly with oil and sprinkle with salt and pepper. If you want you can also rub it with your favorite dry rub, but you don't really need it. Set the chicken, skin side down, on the hotter side of the grill and cook until you have grill marks and the chicken releases easily, about 5 minutes. Flip over, move the breasts to the cooler side of the grill, and cook until the chicken reaches about 162°F (72°C) on an instant read thermometer inserted in the center (without touching a bone), another 5 to
   8 minutes.
3. Transfer the chicken to a baking sheet and cover loosely with foil. The chicken will finish cooking as it rests and the juices will migrate back to the center.
4. Make the Peach Sauce: Cut the peaches in half and remove the pits, peel if you want, and chop into 1/4-inch (6 mm) pieces. Do not use a blender or food processor - you want the sauce to be chunky. Place in a medium mixing bowl and add the green onions, mint, parsley, and cilantro. Toss to combine.
5. In another bowl, combine the olive oil, vinegar, honey, lime zest, lime juice, garlic, and pepper flakes. Whisk or shake vigorously until smooth and the oil is emulsified. Taste and adjust the seasonings, adding salt and pepper to taste. If needed, add a little more honey to balance the sourness of the vinegar and lime juice.
6. Pour the dressing over the peaches, tossing until all the pieces are evenly coated. Taste again with a piece of peach in the bite to be sure you have the flavors balanced.
7. To Serve: Transfer the chicken breasts to a serving platter. Drizzle the peach chimichurri sauce over the chicken and pile some in front of them, and sprinkle the top with parsley. Garnish the platter with the peach wedges and tuck a few sprigs of mint around. Serve immediately.

Recipe found at www.theheritagecook.com

Notes

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 432mgCarbohydrates: 35gFiber: 5gSugar: 26gProtein: 8g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

This recipe is part of Food Network’s Summer Soiree celebration. See the links below for inspiration and great recipes!

Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free) (You are here)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie

In Jennie’s Kitchen: Six Ways to Savor Peaches

Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic

Create a New Tradition Today!

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