Name: Grilled Citrus-Brined Chicken with Stone Fruit Salsa (Dairy-Free, Gluten-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 3 cups cold water; 3 tbsp kosher salt; 1 tbsp sugar; 1 orange, zested and juiced; 1 lemon, zested and juiced; 2 garlic cloves, smashed; 1 tbsp olive oil; 1/2 tsp black pepper; 1 cup diced ripe peaches (about 2 small); 1 cup diced ripe nectarines (about 2 small); 1/2 cup diced cucumber; 1/4 cup finely chopped red onion; 1 jalapeño, seeded and minced; 2 tbsp chopped fresh cilantro; 1 tbsp fresh lime juice; 1/2 tsp salt (for salsa); Mixed greens or baby arugula, for serving (optional)

Grilled Citrus-Brined Chicken with Stone Fruit Salsa (Dairy-Free, Gluten-Free)

CrushedLemon1034

This dish is inspired by the sparks (and complications!) that can happen when the unexpected meets the spotlight—like a viral concert 'kiss cam' moment. Juicy, brined grilled chicken stays ultra-moist thanks to a zesty citrus brine, while a playful salsa of ripe California stone fruit brings pops of sweetness and heat. It’s a summery, visually vibrant dish with balanced flavors and textures—perfect for a lively dinner that’s as memorable as a headline-making night out. Serve over greens for a light, satisfying meal that’s naturally gluten- and dairy-free.

Ingredients

Instructions

In a medium bowl, combine cold water, kosher salt, sugar, orange zest, orange juice, lemon zest, lemon juice, and smashed garlic. Stir until salt and sugar dissolve to create a 6% brine.
Add chicken breasts to the brine. Cover and refrigerate for 30-45 minutes. Do not over-brine, or the chicken will become too salty.
While the chicken brines, prepare the salsa: In a bowl, combine diced peaches, nectarines, cucumber, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt. Mix gently and refrigerate until serving.
Remove chicken from brine, pat dry with paper towels. Drizzle with olive oil and season with black pepper.
Heat a grill or grill pan over medium-high heat. Grill chicken for 4-5 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is golden and has grill marks. Let rest 5 minutes before slicing.
Serve chicken on a bed of mixed greens, topped generously with the chilled stone fruit salsa. Drizzle with any juices from the salsa bowl.