Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)

Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)

This entry is part of 22 in the series Gourmet Garden

Today the Food Network’s #SummerSoiree 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 grilled beef. The ingredients 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!


  • Grilled Chicken
  • 4 bone-in, skin-on chicken breast halves
  • Olive or vegetable oil
  • Kosher or fine sea salt and freshly grated black pepper
  • BBQ dry rub blend, optional
  • Chimichurri Sauce
  • 5 large Freestone peaches or nectarines (or any stone fruit you like)
  • 3/4 cup chopped fresh mint leaves, lightly packed in the cup
  • 2 green onions, trimmed and finely sliced
  • 3 tbsp Gourmet Garden Lightly Dried Parsley
  • 1/4 cup Gourmet Garden Lightly Dried Cilantro, or as desired
  • 3/4 cup organic olive oil
  • 1/4 cup champagne vinegar, or to taste
  • 2 tsp honey or agave syrup
  • Zest of 2 limes
  • 1 tbsp freshly squeezed lime juice
  • 1 tsp Gourmet Garden Garlic Paste
  • 2 pinches Gourmet Garden Lightly Dried Chile 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)
  • Gourmet Garden Lightly Dried Parsley
  • Fresh mint sprigs
Read the whole recipe on The Heritage Cook