Grilled Chicken with Peach Jalapeño Salsa
For the chicken:
  • ¼ cup vegetable or olive oil
  • 2 tablespoon lime juice
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 tablespoon brown sugar
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 - ½ pounds boneless skinless chicken breasts, trimmed
For the Peach Jalapeño Salsa
  • 3 large peaches, peeled and chopped into bite size pieces
  • 2 jalapeños, seeded and finely chopped
  • ¼ cup red onion, finely chopped
  • 1 tablespoon lime juice
  • 2 teaspoons sugar or honey
  • 1 clove garlic, minced (1/2 teaspoon)
  • 2 tablespoons minced cilantro
  1. For the chicken:
  2. Whisk all of the ingredients above, except the chicken, in a small bowl.
  3. Place the chicken breasts in a ziplock bag and add the marinade.
  4. Seal and place in the refrigerator to marinate for 1 to 2 hours.
  5. Grill the chicken breasts and top with the peach salsa.
  6. For the salsa:
  7. Combine all of the salsa ingredients in a bowl and place in the fridge for a few hours to let the flavors blend.
Cook's notes:
  1. To easily peel peaches, cut a big X in the bottom of the peach. Immerse in boiling water for about 45 seconds.
  2. Immediately remove the peaches and place in a bowl filled with ice water, to stop the peach from cooking.
  3. Starting at the bottom where the X is, take a paring knife and gently peel the skin away.
  4. For the most part it should come right off.
Recipe by Sunflower Supper Club at