Tuesday, July 10, 2012

Grilled Chicken with peach salsa

For Wythe's 4th birthday party I served grilled chicken with a peach salsa. This is a great dish for these hot summer days, very refreshing.  The chicken can be grilled ahead of time and served cold. In my previous post I included the recipe for coconut rice, the rice made a fantastic side dish to this chicken.

Grilled Chicken with peach salsa
6 small boneless, skinless chicken breasts, cut into strips
1 TBSP grapeseed oil
2 TBSP lime juice
1 clove garlic, minced
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients and let marinate 30 minutes. 

Cook chicken on charcoal grill, set aside.

Peach salsa:
3 peaches, peeled and diced
1/4 cup red onion, diced
1/3 cup sweet pepper (red, orange or yellow), diced
1 small jalapeno pepper, seeds and ribs removed, minced
1/4 cup cilantro, chopped
1 TBSP fresh mint leaves, chopped (optional)
1 TBSP fresh lemon-lime basil leaves, chopped (optional)
1 TBSP fresh pineapple sage leaves, chopped (optional)
2 cloves garlic, minced
1 tsp brown sugar
1 TBSP lime juice
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients, let sit at least 30 minutes. Can be made up to 1 day ahead of time and kept refrigerated. 
Spoon salsa over grilled chicken and serve. 
Serves 6. 

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