Grilled Chicken with Strawberry Balsamic Salsa -Easy to Make, Easy to Change
Grilled chicken with strawberry balsamic salsa is an easy summer dinner with a fresh finish. Chicken is marinated, grilled, and topped with a salsa that’s bright enough to make the whole plate pop. Swap the fruit based on the season, and you’ve got a completely different dinner without changing the method.
Updated June 2026: Refreshed with easier instructions, practical tips, and flexible ingredient ideas.
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Recipe Highlights
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Serves: 4 – easy to adjust,
Home kitchen tested
- Flavor Note: The salsa is bright and a little tangy, a nice contrast to the savory balsamic chicken.
Ingredient Notes:
- Strawberries – Fresh is best for the salsa texture. Frozen and thawed will work in a pinch, but will be softer.
Olive oil – Any neutral oil works if you don’t have olive oil.
Garlic – Fresh is best, but if you need a substitute, ¼ teaspoon garlic powder per clove will work
Onion – Red onion is best for the salsa for their milder and slightly sweet flavor. White or shallot works too.
Basil or mint – Fresh only. Dried won’t give you the same brightness. Fresh cilantro is another option if you have it.
Balsamic vinegar – Red wine vinegar works as a swap, just add a little extra maple syrup to balance the tartness.
Honey or maple syrup – Either is fine for a straight swap
How To Make Grilled Balsamic Chicken Breasts with Strawberry Salsa
- Prepare the Marinade: In a small bowl, whisk together the marinade ingredients: balsamic vinegar, olive oil, garlic, and maple syrup. Reserve half and set it aside to use in the salsa.
- Marinate the Chicken. Place the chicken in a glass or ceramic dish, pour the remaining half of the marinade over it, and turn to coat. Cover and refrigerate for at least an hour.
- Grill the Chicken: Preheat the grill to medium-high (about 400°F), then reduce to medium once it’s hot. Lightly oil the grill grates, and grill the chicken 7 to 8 minutes per side until it hits an internal temperature of 165°F.
- Make the Salsa and Serve. While the chicken cooks, combine the strawberries, minced garlic cloves, red onion, and basil in a bowl and stir in the reserved marinade. When the chicken comes off the grill, let it rest a few minutes before topping with the salsa. Resting the meat makes a difference in how juicy it stays.
Build it Your Way
This dish is built around the balsamic marinade and a fresh strawberry finish. Change the protein, the fruit, or the herbs, and you’ve got a completely different dinner without changing the method.
Protein
- Pork chops or pork tenderloin work beautifully with the balsamic marinade.
- Grilled Tuna, shrimp or salmon if you want something lighter.
Sauce/Marinade
- Add a teaspoon of Dijon mustard to the marinade for a little depth.
- Red wine vinegar works in place of balsamic; add a touch more maple syrup to balance it.
The Salsa
- Peaches or nectarines in late summer, or add more fruit to the mix, such as pineapple, mango, and melon.
- I usually make the salsa first and let it sit while the chicken marinates so that the flavors come together more, and it’s one less thing to do at dinnertime.
- Fresh mint instead of basil gives it a brighter, cooler finish. Cilantro takes it in a more savory direction. Try a combination of herbs!
- A little crumbled feta cheese or goat cheese on top before serving adds a salty contrast that works really well.
If you like building dinners this way — same method, different flavors — my Dinner Builder is worth a look.
Tips for Juicy Chicken and Flavorful Strawberry Salsa
- Use ripe, sweet strawberries for the best salsa flavor.
- Add a spritz of fresh lime juice for a refreshing flavor.
- Rest the chicken for a few minutes after grilling to keep it juicy.
- Make it ahead of time: I like to marinate the chicken and prep the salsa the night before. Then I take both out while the grill preheats, and dinner comes together fast.
What to Serve with Grilled Chicken and Strawberry Salsa
This goes well with just about any simple side, such as roasted potatoes, pasta salad a nice green salad. Keep the sides simple so the salsa stays the star.
How to Store and Use Up Leftovers
Store leftover chicken and salsa in an airtight container in the fridge for up to 2 days together or separate, both work. Freezing isn’t recommended.
Leftovers are good reheated, but also try slicing the chicken cold over spinach or arugula and topping it with the salsa for a quick lunch salad.
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Grilled Chicken Breasts with Strawberry Balsamic Salsa
Equipment
- Oblong pyrex or ceramic dish
Ingredients
- 1 pound boneless chicken breasts
SALSA INGREDIENTS
- 1 pint fresh strawberries
- 1/4 cup onion chopped
- 1 clove garlic crushed
- 1/4 cup basil leaves
DRESSING/MARINADE
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon maple syrup
- 1 clove crushed garlic
Instructions
- Clean, hull and chop the strawberries into bite sized pieces, dice the onions and chop the basil1 pint fresh strawberries, 1/4 cup onion, 1/4 cup basil leaves
- Mix the marinade ingredients together and pour half of the marinade over the chicken breasts. Set the remainder aside to use in the salsa. Allow the chicken to marinate for at least 1 hour in the refrigerator.1 clove garlic, 1/4 cup balsamic vinegar, 1/2 cup olive oil, 1 tablespoon maple syrup
- While the chicken is marinating, make the salsa: place the chopped strawberries, onions and basil into a bowl and mix them together. Stir in the remainder of the balsamic dressing and mix it in. Set the salsa aside or place it in the refrigerator.
- Preheat the grill at medium-high heat. Once the grill is hot, add the chicken breasts, reduce the heat to medium, and cook the chicken for approximately 7 to 8 minutes on each side or until the internal temperature reaches at least 165 degrees.1 pound boneless chicken breasts
- Remove the cooked chicken from the grill and top it with the strawberry salsa.
Notes
Substitutes
- 1/2 teaspoon can replace fresh basil, but will compromise the fresh flavor of this dish.
- Swap fresh basil for fresh mint.
- Boneless chicken thighs are a good subsitute for boneless chicken breasts.
Leftover Suggestions & Storage
Store leftover grilled strawberry balsamic chicken breasts in an airtight container for up to 2 days. You can store the cooked chicken breasts already topped with the berries or you can store them in separate containers. Freezing is not recommended. Add slices of the cooked chicken breasts to a bed of field greens, arugula or spinach and top it with the strawberry balsamic salsa and sprinkle with parmesan cheese. See the article above for recipe tips, suggestions and more.Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Grilled Chicken with Strawberry Salsa Frequently Asked Questions
A grill pan or cast-iron skillet works well here. Sear the chicken on the stovetop, then finish it in the oven if needed until the internal temperature reaches 165°F. That keeps the recipe simple even without outdoor grilling.
It’s best to use fresh strawberries. They have the best texture and flavor for salsa, but you can use frozen and thawed strawberries in a pinch.
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