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Grilled Baja Chicken with Peach and Chile Salsa

Grilled Baja Chicken with peaches

Grilled Baja Chicken with Peach and Chile Salsa

Grilled Baja Chicken with peaches
Photo by The Matter of Food on Unsplash

 

Peaches are in season! One delicious and healthy way to enjoy them is to incorporate freshly chopped peaches into a salsa. Here, chopped peaches are combined with green chiles, a hint of honey, chicken broth, chili powder, and garlic. The combo is simmered until it becomes a slightly thickened salsa that is then used as to top the cooked chicken. Orange juice is used in the marinade to bring out fresh flavors of summer while green chiles give this dish the Grilled Baja Chicken panache.

Alternatives to Peaches

  • Nectarines can be easily interchanged for peaches
  • Fresh pears!
  • Blueberries > Recipe here: Wild Blueberry and Tomato Salsa
  • Fresh figs (which are also in season late summer)
  • Fresh pitted cherries
  • Other serving suggestions… add a few chopped pistachios, pecans, walnuts or almonds just before serving
  • Optional add: Freshly sliced grape or cherry tomatoes
Grilled Baja Chicken
Photo courtesy of BrittanyBreaksBread.com

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Recipe

Grilled Baja Chicken with Peach and Chile Salsa
Entree
Grilled Baja Chicken with Peach and Chile Salsa is a combination of marinated chicken, green chiles, citrus and freshly chopped peaches

Ingredients

1 tablespoon ground cumin
1 1/4 cups fresh orange juice
1/4 cup grape seed oil
3 teaspoons hot chili powder
8 boneless, skinless chicken breast halves
1 4-ounce can diced green chiles
1 cup honey
1 cup chicken broth
2 fresh peaches, peeled, pitted and chopped
1 teaspoon minced garlic

Instructions

In a small bowl, whisk together the cumin, orange juice, grape seed oil, and 1 teaspoon of the chili powder.
Arrange chicken in a shallow baking dish and pour marinade over the chicken, turning the chicken to coat well.
Let the chicken marinate in refrigerator, covered, for at least 1 hour but preferably overnight.
In a saucepan, combine the remaining 2 teaspoons chili powder, green chiles, honey, broth, peaches, and garlic, bring the liquid to a boil and simmer for about 30 minutes, stirring occasionally until mixture is slightly thickened (may be made 1 day ahead).
Place chicken on a hot grill and baste with marinade occasionally until chicken is cooked through, about 25 minutes.
Serve with the salsa.

Serves

8

Preparation Time (hrs/min)

1, 30

Cooking Time (hrs/min)

, 30

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