Peggy Lampman's Wednesday dinnerFeed: Grilled chicken breasts with grilled peach salsa
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.
1 tablespoon brown sugar 1Â teaspoon kosherÂ salt 1 teaspoonÂ ground coriander or cumin 1/4 teaspoon cayenne 4Â skinless, boneless chicken breast halves
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
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.