GRILLED CHICKEN BREASTS WITH CUCUMBER-PEACH SALSA
A brush of peach preserves pumps up the flavor of grilled chicken breasts. The fruit and veggie salsa is a delicious bonus.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In small bowl, mix cucumber, 2 tablespoons of the preserves, the mint, salt, onion and peach; set aside.
- Carefully spray grill rack with cooking spray. Place chicken on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with remaining peach preserves, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining preserves. Serve chicken with salsa.
Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 16 g, TransFat 0 g
PEACH SALSA CHICKEN
Peachy sweetness mellows out the jalapeno kick in this homemade salsa. The whole meal is done in a half hour! -Kristi Silk, Ferndale, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Nutrition Facts : Calories 467 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 772mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 3g fiber), Protein 35g protein.
GRILLED CHICKEN WITH PEACH SALSA
A light and refreshing grilled chicken with peach salsa for a summer barbecue. Also very flexible for whatever you have in the garden or fridge.
Provided by LittleGrill
Time 20m
Yield 1
Number Of Ingredients 10
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.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 69.5 g, Cholesterol 79.9 mg, Fat 9 g, Fiber 4.5 g, Protein 32.4 g, SaturatedFat 1.8 g, Sodium 94.8 mg, Sugar 61 g
GRILLED CHICKEN WITH PEACH AND APPLE SALSA
Provided by Shelley S. Stewart
Categories Chicken Fruit Poultry Marinate Dinner Apple Peach Summer Grill Grill/Barbecue Healthy Bon Appétit Washington, D.C. Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat). Remove chicken from marinade. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to plates. Serve with salsa.
PEACHY GRILLED CHICKEN
Grilled bourbon and brown sugar marinated chicken with caramelized grilled peaches is the perfect taste of summer.
Provided by McCormick Kitchens
Categories Chicken Breast
Time 19m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix Marinade Mix, oil, vinegar and preserves in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
- Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
- Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally. Grill peach halves 2 to 3 minutes per side or until lightly browned, brushing with reserved marinade. Serve chicken with grilled peaches.
Nutrition Facts : Calories 233.3, Fat 9.9, SaturatedFat 1.5, Cholesterol 72.6, Sodium 133.4, Carbohydrate 10.6, Fiber 1.2, Sugar 8.7, Protein 24.8
GRILLED CHICKEN WITH SALSA
I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (3 cups salsa).
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PEACH AND APPLE SALSA
Provided by Shelley S. Stewart
Categories Condiment/Spread Fruit Herb No-Cook Low Sodium Apple Peach Summer Cinnamon Bon Appétit Washington, D.C.
Number Of Ingredients 7
Steps:
- Bring medium saucepan of water to boil over high heat. Add peaches; cook 30 seconds. Using slotted spoon, transfer peaches to bowl of cold water. Drain peaches. Peel and chop coarsely. Place peaches in large bowl. Mix in all remaining ingredients. (Can be made 4 hours ahead. Cover and chill.)
GRILLED CHICKEN THIGHS WITH PEACH AND CHERRY SALSA
Toss together a lively peach and cherry salsa, and serve on top of grilled chicken thighs. We wait all year for fresh stone fruit, so take advantage of the abundance and dish up a slightly different take on salsa. Grilling chicken thighs seems to be a bit more forgiving than white meat. The marinade for the chicken is tasty, too!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h25m
Yield 8
Number Of Ingredients 17
Steps:
- Add olive oil, orange juice, lime juice, garlic, cumin, coriander, cayenne, paprika, salt, and pepper to a gallon-sized zip-top bag. Seal and gently squeeze the ingredients together until combined. Add chicken thighs, press out most of the air, and seal.
- Lay the bag flat in the refrigerator so that the chicken thighs are in a single layer. Marinade for at least 4 hours, turning the bag over every 2 hours.
- Prepare the salsa before lighting the grill. Combine peaches, cherries, cilantro, jalapeno, red onion, and lime juice in a medium bowl. Toss gently and refrigerate.
- Clean and preheat a gas grill to medium heat, about 20 minutes.
- Brush grill grates with olive oil. Remove chicken thighs from the marinade. Discard the marinade. Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with salsa.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 6.7 g, Cholesterol 42.5 mg, Fat 15.5 g, Fiber 1 g, Protein 12.1 g, SaturatedFat 2.9 g, Sodium 61.3 mg, Sugar 4.7 g
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- Mix first 5 ingredients in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour.
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