CHICKEN WITH PEACH AND MELON SALSA
Steps:
- Heat a grill pan over medium-high heat.
- Place peaches halves on grill pan and grill 2 to 3 minutes per side. Set aside to cool and then dice into small pieces.
- Season both sides of each chicken breast with 1 teaspoon Jamaican jerk seasoning. Place chicken breasts in pan and grill for 6 minutes per side, or until cooked through.
- Meanwhile, in a medium bowl, combine grilled peaches and remaining ingredients. Stir thoroughly.
- Serve chicken topped with peach and melon salsa.
Nutrition Facts : Calories 170 calorie, Fat 1.5 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 607 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 28 grams, Sugar 8 grams
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.
LUBBERS JERK CHICKEN WITH PEACH SALSA
When yer galleon be perched in dry dock to be having her barnacles scraped that do be the time to enjoy yer neighbors fresh chickens (be sure ye be leavin' no trail of feathers to yer shack!). Don't rush it, Let it soak in the goodness of yer larder then ye'll have some grub to remember on yer next voyage matey. Plan to start this fine feast the day before. Prep time is the marinating time. Created for Raiders of the Lost Pantry Contest.
Provided by Annacia
Categories Caribbean
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- CHICKEN:.
- Put allspice, thyme, coconut, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger and lime juice in a blender or food processor and grind to a rough paste.
- Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon to turn and rub it.
- Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
- Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 40 mins or up 1 hour, until well browned and juices run clear (start checking at 40 mins, you don't want it overcooked and dry and smaller pieces will take less time). Put dish under the broiler for just a minute or so to char chicken slightly. Remove and serve with the peach salsa (and coconut rice, if desired).
- PEACH SALSA:.
- Combine all ingredients and refrigerate until serving time.
- The flavor is best if the salsa is refrigerated for 6 hours or overnight.
JERK CHICKEN SANDWICHES WITH PEACH AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well.
- Season chicken pieces with jerk seasoning and place them along with the lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
- Preheat oven to 350 degrees F.
- Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of 170 degrees F.
- The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes.
- While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
- Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro.
PRYJ'S SWEET & SAVORY PEACH SALSA
I came up with this recipe to go with Jamaican jerk grilled swordfish. I was too lazy to go to the store so I put this together with what I had on hand in the kitchen.
Provided by Pryjmaty
Categories < 4 Hours
Time 2h15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients.
- Refrigerate for 2 hours.
- Serve over your favorite fish, chicken or pork.
Nutrition Facts : Calories 104.5, Fat 0.7, SaturatedFat 0.1, Sodium 1168.1, Carbohydrate 25, Fiber 4.5, Sugar 20, Protein 2.8
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
LISA'S JERK CHICKEN
Got this on trip to Jamaica, it's the best jerk chicken I've eaten.
Provided by lisa
Categories World Cuisine Recipes Latin American Caribbean
Time 8h55m
Yield 8
Number Of Ingredients 17
Steps:
- Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
- Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
- Preheat grill for medium-low heat and lightly oil the grate.
- Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g
CHICKEN WITH PEACH-CUCUMBER SALSA
To keep our kitchen cool, we grill chicken outdoors and serve it with a minty peach salsa that can easily be made ahead. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- For salsa, in a small bowl, combine peaches, cucumber, 2 tablespoons preserves, onion, mint and 1/4 teaspoon salt., Sprinkle chicken with pepper and remaining salt. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill 7-9 minutes longer or until a thermometer reads 165°, brushing tops occasionally with remaining preserves. Serve with salsa.
Nutrition Facts : Calories 261 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 525mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic exchanges
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