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  • Writer's pictureLisa Jarvis

Grilled Chicken with Peach Salsa

Peaches are in season right now and they are so good! I bought some fresh peaches from Paducah's Downtown Farmer's Market and decided to make some peach salsa! Man, was it good on this grilled chicken! I love the combination of a sweet fruit and a little heat from a jalapeno , some red onion, cilantro, and lime juice! It's just perfect on grilled chicken or fish. In fact, I had a little mango that I threw into this mix, but that is optional. This is an easy, and colorful, delicious summer supper! Hope you will take advantage of the fresh peaches that are available right now!

Here's what you need:

4-6 boneless, skinless chicken breasts

1/2 t ancho chili powder

1 T olive oil

Juice of 2 limes, divided

salt and pepper ( 1/2 t each, divided)

2 medium fresh peaches, peeled and chopped

1/2 mango peeled and chopped (optional)

1/2 jalapeno pepper seeded and minced

3 T red onion finely chopped

1/4 cup chopped fresh cilantro

1/2 cup chopped sweet red pepper

Place uncooked chicken breasts in a shallow dish. Mix the olive oil and juice of one lime and half the salt and pepper in a bowl. Pour this over the chicken to coat. Cover and refrigerate while you make the salsa. To make the salsa. mix all of the rest of the ingredients, including the other half of the salt and pepper and the juice of the other lime. Preheat the grill to medium-high heat. Sprinkle half the ancho chili powder on one side of the chicken. Place the chicken on hot grill and leave it undisturbed for about 5 minutes, to get good grill marks. Turn, sprinkle the rest of the ancho chili powder on the other side and cook another 7-9 minutes or until it reaches an internal temperature of 165. Serve with the salsa. I served this with sliced avocado. Another easy taste of summer!!


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