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Spicy Chicken Breasts with Pepper Peach Relish Recipe

Spicy Chicken Breasts with Pepper Peach Relish Recipe

This summery chicken recipe is simply packed with the good-for-your-eyes vitamins found in both peaches and peppers. —Roxanne Chan, Albany, California
TOTAL TIME: Prep: 20 min. Grill: 15 min. YIELD:4 servings


  • 1/2 teaspoon salt
  • 1/4 teaspoon each ground cinnamon, cloves and nutmeg
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • GLAZE:
  • 1/4 cup peach preserves
  • 2 tablespoons lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 medium peaches, peeled and finely chopped
  • 1/3 cup finely chopped sweet red pepper
  • 1/3 cup finely chopped green pepper
  • 1 green onion, finely chopped
  • 2 tablespoons minced fresh mint


  • 1. Combine the salt, cinnamon, cloves and nutmeg; rub over chicken. In a small bowl, combine the glaze ingredients; set aside. In another bowl, combine the peaches, peppers, onion, mint and 2 tablespoons glaze; set aside.
  • 2. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with reserved glaze. Serve with reserved relish. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1/2 cup relish: 263 calories, 4g fat (1g saturated fat), 94mg cholesterol, 379mg sodium, 20g carbohydrate (17g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fruit.

Reviews for Spicy Chicken Breasts with Pepper Peach Relish

Sort By :
mkaskela User ID: 6061564 231023
Reviewed Aug. 10, 2015

"Loved it. We used a little more chicken than it called for, so maybe the flavors were more diluted. But it turned out wonderfully. We served it on a bed of brown rice with the peach salsa on top."

lpeters86 User ID: 3481982 228107
Reviewed Jun. 17, 2015

"The flavors did not blend well together at all. I think there was too much nutmeg/cinnamon mix. The relish could have used fresh jalapeno or something. Will not be making again."

gnats1222 User ID: 3754874 183121
Reviewed May. 18, 2014

"I was excited to try this recipe after reading all the great reviews. I made it exactly as the recipe stated, and I didn't care for it at all. I don't think the flavors blended well. My husband said it tasted like a Christmas cookie. I will not be making this again."

7vanepps User ID: 5938367 165887
Reviewed Jul. 25, 2012

"Very good, my family loves this!"

jmeyers User ID: 2031204 184059
Reviewed Jul. 24, 2012

"I loved this recipe!"

bjsilve0 User ID: 172187 125780
Reviewed Jul. 15, 2012

"I used my homemade brandied peach conserve instead of the peach preserves. It has slivered almonds and raisons. I skipped the mint in the relish and it was still very good."

MaikoEmi User ID: 4616610 115099
Reviewed Jul. 10, 2012

"This was so good, even broiled indoors. I tripled the glaze and could have halved the salsa (relish). Very fresh, very healthy!"

TeresaWitt User ID: 4117537 182566
Reviewed Jun. 24, 2012

"Nice blend of different flavors. Needs a little more of the glaze. Very good!"

TeresaWitt User ID: 4117537 100898
Reviewed Jun. 24, 2012

"Nice blend of different flavors. Needs a little more of the basting sauce."

cloreep User ID: 668273 184535
Reviewed Mar. 5, 2012

"WOW!!! This was fantastic! I served it with grilled asparagus and it was a fantastic meal!"

ahill2786 User ID: 6047238 167531
Reviewed Jun. 16, 2011


thatgengirl User ID: 4407201 144878
Reviewed May. 9, 2011

"I broiled the chicken, due to a lack of friendly BBQ weather, but it was just as delicious."

Lesliegrace83 User ID: 5258735 100897
Reviewed Aug. 24, 2010

"This was surprisingly delicious! So happy I made this. Very healthy, very good."

jlee6300 User ID: 4203186 184057
Reviewed Jul. 19, 2010

"So good and absolutely perfect for summer. The only thing I would change next time is making more of the glaze. It was so good but I didn't have enough to really baste the chicken throughout grilling process."

niteshrd User ID: 3891885 106459
Reviewed Apr. 7, 2010


aroseharmon User ID: 4518047 183120
Reviewed Apr. 6, 2010


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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.