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Grilled Chicken with Peach Jalapeno Salsa

by on August 29, 2012 in Main Courses, Poultry August 29, 2012 Main CoursesPoultry
See post on Kim (SunflowerSupperClub)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A delicious use for those fresh summertime peaches.

Ingredients

  • FOR THE CHICKEN:
  • ¼ cups Vegetable Or Olive Oil
  • 2 Tablespoons Lime Juice
  • 2 cloves Garlic, Minced
  • 1 Tablespoon Brown Sugar
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • 1-½ pound Boneless Skinless Chicken Breast, Fat Trimmed Off
  • FOR THE PEACH SALSA
  • 3 whole Large Peaches, Peeled, Pitted And Chopped Into Bite Sized Pieces
  • 2 whole Jalapenos, Stem, Seeds And Membranes Removed, Finely Chopped
  • ¼ cups Red Onion, Finely Chopped
  • 1 Tablespoon Lime Juice
  • 2 teaspoons Sugar Or Honey
  • 1 clove Garlic, Minced
  • 2 Tablespoons Minced Cilantro

Preparation

FOR THE CHICKEN
Whisk together all of the chicken ingredients, except the chicken, in a small bowl. Place the chicken breasts in a Ziplock bag and add the marinade. Seal bag and place it in the refrigerator to marinate for 1 to 2 hours.

FOR THE PEACH JALAPENO SALSA
Combine all of the salsa ingredients in a bowl and place in the fridge for a few hours to let the flavors blend.

When ready to prepare the dish, preheat your grill to medium heat. Grill the chicken breasts for 5-6 minutes per side or until juices are no longer pink. Remove from grill and top with the peach salsa.

Cook’s note: To easily peel peaches, cut a big X in the bottom of the peach. Immerse in a pot of boiling water for about 45 seconds. Immediately remove the peaches from the boiling water and place in a bowl filled with ice water to stop the peach from cooking. Starting at the bottom where the X is, take a paring knife and gently peel the skin away. For the most part it should come right off.

Enjoy!

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jessswan on 9.24.2012

This recipe took a bit longer than the prep and cook time listed, so be sure to allow plenty of time. This being said, it is totally worth the time and effort involved. I grilled the chicken on my cast iron griddle, and because of the thickness of the chicken breasts, it took several minutes longer per side (12 per side), so the outsides burned quite a bit and we ended up scraping a lot off. I would suggest pounding thin the breasts first if you choose to cook them this way so they will cook faster. We found the salsa needed a little sea salt and pepper to keep from being too sweet, but paired with the chicken, it was almost perfect as-is. I left the skin on the peaches and blended all the salsa ingredients in my food processor, and it created a nice, uniform consistency. Also, the chicken and salsa flavors both get better with age as the spices mix. Thanks for sharing this great recipe! We both loved it!

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