This recipe is a perfect blend of bold flavors and healthy ingredients. The ginger-infused chicken is full of warmth and depth, while the confetti peach salsa adds brightness, sweetness, and crunch. It’s quick enough for a weeknight dinner but impressive enough to serve to guests. Whether you’re looking for a summer dinner idea or a fresh twist on chicken, this dish delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the ginger chicken: boneless, skinless chicken breasts or thighs fresh ginger, grated garlic, minced soy sauce honey or maple syrup lime juice olive oil salt and pepper
For the confetti peach salsa: ripe peaches, diced red bell pepper, diced yellow bell pepper, diced red onion, finely chopped fresh cilantro or parsley, chopped lime juice jalapeño, finely chopped (optional for heat) salt to taste
Directions
In a bowl, whisk together grated ginger, garlic, soy sauce, honey, lime juice, olive oil, salt, and pepper.
Place chicken in the marinade and refrigerate for at least 30 minutes (or up to 4 hours).
While chicken marinates, prepare the salsa: combine peaches, bell peppers, red onion, cilantro, lime juice, and jalapeño in a bowl. Season with salt and mix well. Refrigerate until ready to serve.
Heat a grill, grill pan, or skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until cooked through and golden brown.
Let the chicken rest for a few minutes, then slice.
Serve warm chicken topped with a generous spoonful of confetti peach salsa.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes (plus marinating time) Cook time: 15 minutes Total time: 35–60 minutes
Variations
Spicy Mango Salsa: Swap peaches with mango or combine both for a tropical twist.
Add Avocado: Mix diced avocado into the salsa for a creamy texture.
Vegetarian Version: Substitute chicken with grilled tofu or tempeh.
Rice Bowl Style: Serve the dish over rice or quinoa for a complete meal.
Wrap It Up: Slice the chicken and serve in tortillas with salsa for a flavorful wrap.
Storage/Reheating
Store leftover chicken and salsa separately in airtight containers. Chicken can be refrigerated for up to 4 days and reheated in a skillet or microwave until hot. Peach salsa is best eaten fresh but can be stored for up to 2 days in the fridge. Stir before serving.
FAQs
Can I use canned or frozen peaches?
Fresh peaches give the best flavor and texture, but you can use canned (drained) or thawed frozen peaches in a pinch.
Is this recipe good for meal prep?
Yes, just store the chicken and salsa separately and assemble when ready to eat.
Can I grill the chicken instead of using a pan?
Absolutely. Grilling adds extra flavor and works perfectly with this marinade.
How spicy is the salsa?
It’s mild without jalapeño, but you can adjust the heat to your liking by adding more or less.
What can I serve with this dish?
It pairs well with rice, quinoa, grilled veggies, or a fresh salad.
Can I make the salsa ahead of time?
Yes, but it’s best served within a few hours of making to keep the peaches fresh.
Can I bake the chicken?
Yes, bake at 400°F (200°C) for 20–25 minutes or until fully cooked.
What kind of chicken should I use?
Boneless, skinless breasts or thighs both work well depending on your preference.
How long should I marinate the chicken?
At least 30 minutes, but up to 4 hours for deeper flavor.
Can I make this dish dairy-free and gluten-free?
Yes, it’s naturally dairy-free. Use gluten-free soy sauce or tamari for a gluten-free option.
Conclusion
Ginger chicken with confetti peach salsa is a fresh, colorful, and delicious way to elevate your dinner routine. With its juicy, flavorful chicken and sweet, zesty salsa, it’s a dish that feels both light and satisfying. Quick to prepare and full of nutrients, it’s sure to become a favorite for family meals or entertaining guests.
Ginger chicken with confetti peach salsa is a fresh and colorful dish that pairs marinated, ginger-infused chicken with a sweet and zesty peach salsa. This vibrant meal balances savory, sweet, and spicy flavors and is perfect for summer dinners or casual entertaining.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey or maple syrup
1 tbsp lime juice
1 tbsp olive oil
Salt and pepper, to taste
2 ripe peaches, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/4 cup red onion, finely chopped
2 tbsp fresh cilantro or parsley, chopped
1 tbsp lime juice (for salsa)
1 small jalapeño, finely chopped (optional)
Salt to taste (for salsa)
Instructions
In a bowl, whisk together grated ginger, garlic, soy sauce, honey, lime juice, olive oil, salt, and pepper.
Add chicken to the marinade and refrigerate for at least 30 minutes or up to 4 hours.
While marinating, prepare the salsa by combining peaches, bell peppers, red onion, cilantro, lime juice, and jalapeño (if using) in a bowl. Season with salt and mix well. Refrigerate until serving.
Heat a grill, grill pan, or skillet over medium-high heat.
Cook chicken for 5–7 minutes per side, or until golden brown and fully cooked (internal temp 165°F / 74°C).
Let chicken rest for a few minutes, then slice.
Serve warm chicken topped with a generous spoonful of confetti peach salsa.
Notes
Use tamari instead of soy sauce for a gluten-free option.Peach salsa is best fresh—stir before serving if made ahead.For a tropical twist, substitute or combine peaches with mango.To make a full meal, serve over rice or quinoa.Chicken can also be baked at 400°F (200°C) for 20–25 minutes.
