Chicken With Peach Avocado Salsa Recipes

CHICKEN WITH AVOCADO PEACH SALSA

Steps:

• Dice the peaches, avocado and onion, and add to a small mixing bowl.
• Chop the basil, and add to the bowl, along with the salt.
• Drizzle the honey and lime juice over the salsa, and gently mix.
• Refrigerate until ready to serve

PEACH SALSA CHICKEN

Steps:

• PEACH SALSA: Preheat a grill or grill pan to medium-high heat (about 400-450 degrees F.) Generously oil the grill--don't skip this step. (See Note 1) Halve the peaches and remove the pits. Lightly brush the sides and the skins with oil. Grill peaches until tender and lightly charred, but still firm enough to chop, about 4-5 minutes total, flipping halfway through. Chop the peaches into small, even pieces and add to a medium-sized bowl. Add in the diced red pepper, diced jalapeño, diced red onion, lime juice and coarsely chopped cilantro. Add in the chili powder, salt and pepper to taste (I add in 1/4 teaspoon of each, but add to your preference). Gently toss and taste. Adjust to personal preference (more salt/chili powder/lime juice). Refrigerate until ready to eat. Toss again right before adding to plates.
• GLAZE: In a large bowl, combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeño. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Set aside 1/3 cup of this glaze for the end of the recipe.
• CHICKEN: Halve the chicken breast(s) horizontally and pound the pieces to even thickness (don't want the chicken super-flat, just even so it will cook evenly). Drizzle each side with olive oil, salt, and pepper. Flip pieces and repeat -- oil, salt, pepper, seasoning. Place the prepared chicken on the grill. Grill for 8-10 minutes, flipping once in between halfway, and brushing generously with the peach glaze (not the 1/3 cup that you set aside), or until chicken juices run clear and internal temperature is at 160 to 165 degrees F. (carryover heat will take the chicken to 165 degrees F). Tent chicken with foil and let stand for 5-10 minutes.
• SERVE: Brush the remaining 1/3 cup of the peach glaze over the cooked chicken and top with peach salsa (taste again before adding on top of the chicken and add any additional salt/pepper). Enjoy while hot.

GRILLED CHICKEN WITH PEACH SALSA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Rub chicken breast with olive oil and vinegar, then rub brown sugar onto the chicken until you've got a nice glaze coat.
• Grill chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side; be careful not to let the brown sugar stick to the grill. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, combine peaches, tomato, grapes, onion, lemon juice, and honey in a bowl; mix thoroughly.
• Dice the cooked chicken and serve on top of the salsa.