This is such a fun pairing. The peaches in the salsa and the peaches in the cider work perfectly on the palate to make a most enjoyable meal. This combination can also be served cold over spring greens for a wonderful summer salad!
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
Chicken:
- 4 - 6 to 8 ounce deboned, skinless chicken breast halves
- ½ fresh peach, diced
- 1 hot red pepper
- ¾ c. seasoned rice wine vinegar
- ¾ c. olive oil
- ½ t. Salt
- ½ t. Black pepper
Salsa:
- 4 ripe peaches, peeled, pitted, and chopped
- 2 jalapeno peppers, finely minced
- 1/4/ c. minced red onion
- 2 T. fresh lime juice
- 1 ½ T. brown sugar
- Salt and pepper to taste
Directions:
Step 1: Mix together the peach, red hot pepper, rice wine vinegar, olive oil, salt and pepper in a blender. Pour over the chicken and marinate at least an hour or up to overnight.
Step 2: Heat the grill or grill pan to medium-high and grill the chicken on both sides until cooked through. Hold warm on a plate until ready to serve.
Step 3: While chicken is grilling, mix together all the salsa ingredients and season with salt, pepper and additional lime juice if needed. (If the peaches are less than perfectly ripe, make the salsa a few hours ahead and refrigerate until ready to serve).
Step 4: Top the grilled chicken with salsa. This dish is great with sautéed snow peas and coconut-lime rice.
Serves 4