I absolutely love a fresh peach in the summer. I remember as a child playing outside, eating fresh peaches that were so juicy that your face was sticky, down your arm was sticky…well, you get the point. Actually, not much has changed!
Today’s recipe is just fantastic if you are a peach lover. However, you must use the fresh peaches that are in season right now. This is not a dish I would make at any other time of the year. If you are scared of the “heat” in the jalapeños, just use one, and bee sure to remove the membrane where most of the “heat” is. I’ve noticed that the level of “heat” seems to vary in supermarket jalapeños. Maybe start with one jalapeno and check the salsa after a couple of hours and see if it is too hot for you. You can always add more! I think the contrast of the sweet peaches and spicy jalapeño is what makes this so delicious.
For some other ideas of things to do with peaches, check out Julie’s peach post from last summer.<
- 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
- 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
- For the chicken:
- Whisk all of the ingredients above, except the chicken, in a small bowl.
- Place the chicken breasts in a ziplock bag and add the marinade.
- Seal and place in the refrigerator to marinate for 1 to 2 hours.
- Grill the chicken breasts and top with the peach salsa.
- For the salsa:
- Combine all of the salsa ingredients in a bowl and place in the fridge for a few hours to let the flavors blend.
- To easily peel peaches, cut a big X in the bottom of the peach. Immerse in boiling water for about 45 seconds.
- Immediately remove the peaches and place in a bowl filled with ice water, to stop the peach from cooking.
- Starting at the bottom where the X is, take a paring knife and gently peel the skin away.
- For the most part it should come right off.
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