Grilled Chicken Breasts With Georgia Peach Salsa

In minutes, create a fresh and sassy salsa to top a deliciously grilled chicken breast.

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Servings 4

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( 23 ) Ratings

23 Ratings

5 Stars 26%

4 Stars 17%

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2 Stars 22%

1 Stars 35%

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

Salsa

1: cup chopped peeled ripe peaches

1: tablespoon fresh lime juice

2: teaspoons brown sugar

1/2: cup diced red bell pepper

2: tablespoons thinly sliced green onions

1: tablespoon minced jalapeño chile pepper

: Dash salt

Chicken

4: boneless, skinless chicken breast halves

1/8: teaspoon salt

1/8: teaspoon pepper

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Directions

1 Heat grill. In medium bowl, combine peaches, lime juice and brown sugar; mix well. Stir in bell pepper, green onions, chile pepper and dash of salt.
2 Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
3 When ready to grill, oil grill rack. Lightly sprinkle chicken with 1/8 teaspoon salt and pepper. Place chicken on oiled rack on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until chicken is fork-tender and juices run clear, turning once. Serve with salsa.

EXPERT TIPS

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Expert Tips

To broil, place chicken on broiler pan and broil 4 to 6 inches from heat using times provided above as a guide.

Salsa is the Mexican word for "sauce." The sauces--either fresh or cooked--may consist of chopped vegetables, fruits or both, and seasonings that lend a hot, mild, sweet or tart taste. One ingredient is common to most salsas: chiles.

Use nectarines or plums in place of the peaches.