PEACH SALSA CHICKEN
Fresh, vibrant, and flavorful Peach Salsa Chicken with glazed and grilled chicken breasts and a simple grilled peach salsa to top it off!
Provided by Chelsea Lords
Categories Dinner Main Course
Time 35m
Number Of Ingredients 16
Steps:
- PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill--don't skip this step. (See Note 1) Halve the peaches and remove the pits. Lightly brush the sides and the skins with oil. Grill peaches until tender and lightly charred, but still firm enough to chop, about 4-5 minutes total, flipping halfway through. Chop the peaches into small, even pieces and add to a medium-sized bowl. Add in the diced red pepper, diced jalapeño, diced red onion, lime juice and coarsely chopped cilantro. Add in the chili powder, salt and pepper to taste (I add in 1/4 teaspoon of each, but add to your preference). Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Refrigerate until ready to eat. Toss again right before adding to plates.
- GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeño. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe.
- CHICKEN: Halve the chicken breast(s) horizontally and pound the pieces to even thickness (don't want the chicken super-flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, and pepper. Flip pieces and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (carryover heat will take the chicken to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes.
- SERVE: Brush the remaining 1/3 cup of the peach glaze over the cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy while hot.
Nutrition Facts : Calories 910 kcal, Carbohydrate 136 g, Protein 52 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 868 mg, Fiber 5 g, Sugar 96 g, ServingSize 1 serving
SAVORY PEACH CHICKEN
Steps:
- Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
- Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
- In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
- Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
PEACH SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 3 gallons
Number Of Ingredients 10
Steps:
- Divide the ingredients (except for the peaches and cilantro) into 3 batches so they will fit into a food processor. For each batch, halve or quarter 4 cloves garlic, 2 onions, 2 jalapenos and 2 bell peppers and throw into a food processor. Add 1 teaspoon each chili powder, salt and pepper. Squeeze in the juice from 4 limes and pulse. Pour the salsa into a very large container and repeat with the remaining 2 batches.
- Cut the peaches into small chunks, add to the salsa and mix. Mix in the cilantro. If your salsa is a little thick, loosen it with some of the syrup from the peaches.
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
CHICKEN WITH PEACH-AVOCADO SALSA
This super fresh dinner is pure summer-juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. -Shannon Roum, Cudahy, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges
CHICKEN BREASTS WITH MELON RELISH
This tropical-tasting melon relish is sweet and very flavorful. It tastes so good with the tender chicken breasts and is perfect for summer. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the salt, ginger, nutmeg and pepper. Rub over both sides of chicken. In a large skillet, cook chicken in oil over medium heat 6-8 minutes on each side, until a thermometer inserted in chicken reads 165°. Meanwhile, in a small bowl, combine the relish ingredients. Serve with chicken.
Nutrition Facts : Calories 260 calories, Fat 8g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 243mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN WITH MANGO-PEACH SALSA
Steps:
- Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
- Rinse and pat dry chicken breast; set aside.
- In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
- For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
- Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
- Serve chicken hot with salsa.
- Combine all ingredients. Store in air-tight container in cool dry place or freezer.
SPICED CHICKEN WITH MELON SALSA
Both sweet and spicy, this summery entree from Roxanne Chan of Albany, California can be grilled or broiled. "It's nutritious and delicious, " says Roxanne. "To speed up preparation, I buy a container of mixed melon pieces at the supermarket."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken. , Lightly oil the grill rack. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken.
Nutrition Facts : Calories 225 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CHICKEN WITH PEACH-CUCUMBER SALSA
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Nutrition Facts : Calories 261 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
- Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
- Dice the cooked chicken and serve on top of the salsa.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
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