Peach Glazed Chicken with Peach and Squash Salsa

20150704_170135_resizedI think I found my favorite grilled chicken recipe. The farmer’s market inspired me to make something that had all the flavors of summer but still was light enough to serve as a lunch or dinner. I served it with sauteed squash and crispy Swiss chard chips. Please note that the recipe uses a lot of chicken. I wanted leftovers and plenty to share with my family. You can reduce the amount of chicken breasts without worrying about changing anything else.

Preparing peaches on cutton boardPeel, pit and cut peaches for all three parts of the recipe. You need at least 3 1/2 cups of diced peaches. I used three medium peaches. Minus a couple of pieces. Quality control, right?

Herbs, Peaches, and Marinating Chicken

 

Marinade Ingredients, PreparedPrepare all of the marinade ingredients. I like to measure everything into bowls so I can see what I have done. This is also much prettier than the marinade when it is mixed together.  After the chicken and marinade are mixed, it can be covered and then go in the fridge while making the salsa.

 

IMG_2272_editedPrepare all of the salsa ingredients and put them in a bowl. Mix it up. This is where you can play. Add more chili, pepper, herbs, or less if you’d like. The squash adds a nice crunch against the softness of the fruit. Tasting is necessary here as well to adjust flavors. And with chips. Just saying. Put this bowl in the fridge to chill while you make the peach glaze.

Add the peaches, honey, water, thyme, tarragon, and salt to a small pan. Simmer until the peaches are soft enough to smash with a potato masher and continue cooking until thickened. It should look like a thin jam.

Grill the chicken until it is cooked through. I used an electric indoor grill, but any sort of grill will do fine. Especially if you get someone else to grill the chicken while you grab another chip for the salsa.

20150704_220647_editedWhen serving the chicken, place one piece on a plate over some steamed vegetables. Pour a small amount of glaze over the top and add a spoonful of salsa. I put mine on a bed of sauteed yellow squash and garnished it with Swiss chard chips. Since the salsa and chicken can be made ahead of time, assembly should come together quite easily.

 

Peach Glazed Chicken with Peach and Squash Salsa

Marinated Peach Chicken

1 cup sour cream

1 teaspoon roasted ground cumin

1 ½ tablespoons finely chopped shallot

2 tablespoons roughly chopped cilantro

¼ cup lemon juice

2 teaspoons chili powder (I used pasilla chili powder)

1 cup peeled, diced peaches

½ teaspoon salt

½ teaspoon pepper

5 lbs of chicken breasts, halved

  1. Combine all marinade ingredients except chicken in a small bowl.
  2. Pour marinade over chicken in a large bowl, toss to coat.
  3. Cover and refrigerate at least one hour.
  4. Remove chicken from marinade, using edge of bowl to brush off excess marinade.
  5. Grill chicken breasts until meat thermometer reaches 165°F in center of chicken.
  6. Place chicken on plate and cover with foil.
  7. Let chicken rest for 5-10 minutes before serving

Peach Salsa

1 ¼ cup peeled, diced peaches

2 tablespoons finely diced shallot

½ cup finely diced white scallop squash

¼ teaspoons chili powder

1 tablespoon chopped fresh cilantro

½ teaspoon salt

¼ teaspoon freshly ground black pepper (use ½ teaspoon if you like a little more spice)

  1. Mix all ingredients together and let sit in fridge while preparing glaze and chicken

Peach Glaze

1 ¼ cup peeled, diced peaches

2 cups water

2 tablespoons honey

¼ teaspoon finely chopped fresh tarragon

¼ teaspoon finely chopped fresh thyme

pinch of salt

  1. Place all ingredients in a small saucepan over medium heat until peaches are soft, approx. 10 minutes.
  2. Use a potato masher to smash the peaches just until they are broken up.
  3. Heat glaze another ten minutes or until thickened.

To Serve:

1. Pour a small amount of peach glaze over chicken.

2. Top with a spoonful of peach salsa.

3. Serve with steamed vegetables.

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