Peggy Lampman's Wednesday dinnerFeed: Grilled chicken breasts with grilled peach salsa

Posted on Wed, Aug 19, 2009 : 5:03 a.m.

Peggy Lampman's Wednesday dinnerFeed: Grilled chicken breasts with grilled peach salsa

By Peggy Lampman

Last summer my husband's friend, Rob (rfowler17@comcast.net), built me an outdoor bamboo kitchen- rather a house for my grill and grilling accoutrements. I call my new tiki hut "home" and if a food can be grilled, it's grilled. Perhaps your grill has been getting a workout too, but maybe your family is growing fatigued with the same old burgers and chicken. Think outside the tortilla chip bag and add some salsa to your grilling recipe repertoire. Even the most basic grilled item tastes deliciously fresh when paired with a salsa.

Salsa is the Mexican word for "sauce". Most of my summer salsas are actually "salsa cruda", as they are uncooked. I deviate occasionally by grilling fruit, though the salsa would be delicious if the fruit you use is simply washed. All you need to make a salsa cruda are chopped, in-season fruits and/or vegetables, something acidic (lime juice), something spicy (cumin), and something hot (any variety of hot pepper, cayenne or hot sauce). These easy combos will add flavor, nutrition, and eye-appeal to your plate.

Peaches are especially easy to grill. Nothing beats this fresh, sweet and tart salsa when peaches are at their ripest. A grilled peach would also make a wonderful dessert with a scoop of sorbet or ice-cream on top! Get a bunch cause they're on sale at Buschs for $.99#. I served this with my Corn & Barley salad, the August 2nd dinnerFeed. For another easy Grilled Chicken and Plum Salsa recipe see my August 4th dinnerFeed.

Ingredients

Chicken Rub

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

Salsa

2 ripe peaches, washed, halved and pitted 2Â tablespoonsÂ chopped fresh mint 1 tablespoonsÂ chopped red onion 1-2Â teaspoonsÂ 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 (170Ëš), 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.

Visit me on dinnerFeed for more seasonal recipes and local value.

Comments

Peggy Lampman

Wed, Aug 19, 2009 : 4:59 p.m.

Jennifer-you can see my outdoor bamboo kitchen "live" on my web site "Dinnerfeed.com". Go to the "DinnerSeed" blog: "Travel the World on Your Backyard Grill": It's the third video blog down on "Grilled Margarita Pizza". Rob did a great job for us! Peggy

Jennifer Shikes Haines

Wed, Aug 19, 2009 : 12:53 p.m.

Would you ever put up a picture of your outdoor kitchen? I'd love to see it.

Peggy Lampman

Wed, Aug 19, 2009 : 12:02 p.m.

thanks, mary. i've been known to eat this kind of food for breakfast, too!

Mary Bilyeu

Wed, Aug 19, 2009 : 9:42 a.m.

That looks amazing! You're making me hungry, Peggy, and I've even had breakfast already!

Peggy Lampman

Wed, Aug 19, 2009 : 8:21 a.m.

thanks vicki and ff-please let me know if there is something you would like me to feature in a dinnerFeed! Peggy

Foodfan

Wed, Aug 19, 2009 : 4:42 a.m.

Having an outdoor kitchen is a great way to grill such a delicious sounding recipe all yeargood idea.

vicki

Wed, Aug 19, 2009 : 4:14 a.m.

I am looking forward to trying this recipe. Sounds like a great combination of fruit and chicken.