I crave something seasonal; I need a quick fix... a perfect peach is so easy to grill. Nothing beats this fresh, sweet and tart salsa when peaches are at their ripest.

Grilled halved and pitted plums or pineapple slices make make a fine substitute for the peaches. Or combine all three!

A halved and pitted grilled peach or plum would also make a wonderful dessert with a scoop of sorbet or ice-cream served in the pitted area. Rub a bit of brown sugar into the flesh after it's grilled. Mmmmm.

Yield: 4 servings Active Time: 30 minutes Grill Time: Appx. 15 minutes

Ingredients for Chicken Rub

1 tablespoon brown sugar 1 teaspoon kosher salt 1 teaspoon ground coriander or cumin 1/4 teaspoon cayenne 4  skinless, boneless chicken breast halves

Ingredients for Salsa

2 ripe peaches, washed, halved and pitted 2  tablespoons  chopped fresh mint 1 tablespoon chopped red onion 1-2 teaspoons lime juice 1-2 teaspoons brown sugar 1 tablespoon chopped jalapeno pepper

Directions

1. Combine sugar, salt, coriander or cumin and cayenne and rub into both sides of chicken. 2. Prepare gas or charcoal grill to medium heat. 3.Grill chicken for 13 to 16 minutes or until chicken is no longer pink (170 degrees), turning once. Grill peaches next to the chicken until just tender, about 6-8 minutes. 4. While chicken is grilling, combine mint, onion, 1 teaspoon of lime juice, 1 teaspoon brown sugar and chopped jalapeno. Taste and add additional sugar and lime juice if desired. Add kosher salt to taste. 5. Serve salsa over chicken.