Grilled Chicken with Summer Peach Salsa

Name: Grilled Chicken with Summer Peach Salsa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6 servings
Ingredients: 8 boneless, skinless chicken thighs or breasts; Salt and pepper to taste; 2 Tbsp olive oil; 4 ripe peaches, skin removed and diced; 1 red bell pepper, diced; 1 jalapeño, minced; 1 small red onion, finely chopped; 1/2 cup fresh cilantro leaves, chopped; 2 Tbsp fresh lime juice; 1 Tbsp honey

Pairs With Chardonnay, Pinot Noir, Sauvignon Blanc

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Prep Time:: 15 minutes
Cook Time:: 20 minutes
Total Time:: 35 minutes
Yield:: 4 to 6 servings

Ingredients

8 boneless, skinless chicken thighs or breasts 16 boneless, skinless chicken thighs or breasts
Salt and pepper to taste Salt and pepper to taste
2 Tbsp olive oil 4 Tbsp olive oil
4 ripe peaches, skin removed and diced 8 ripe peaches, skin removed and diced
1 red bell pepper, diced 2 red bell peppers, diced
1 jalapeño, minced 2 jalapenos, minced
1 small red onion, finely chopped 2 small red onions, finely chopped
1/2 cup fresh cilantro leaves, chopped 1 cup fresh cilantro leaves, chopped
2 Tbsp fresh lime juice 4 Tbsp fresh lime juice
1 Tbsp honey 2 Tbsp honey

Instructions

Preheat your grill to medium and oil the gates. Season chicken thighs or breasts with salt and pepper, then lightly brush them with olive oil.
Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F. Once cooked, remove them from the grill, cover them with foil, and let them rest.
Peach Salsa

While the chicken is grilling, prepare the peach salsa: in a bowl, combine the diced peaches, red bell pepper, jalapeño (if using), red onion, and cilantro. In a separate bowl, whisk together the lime juice and honey. Pour over the peach mixture and toss to coat. Note, control the amount of heat you would like by adding or reducing the amount of jalapeño. The salsa can be made in advance and kept refrigerated until serving, but is best if used within a day of preparation.
For serving, place one chicken breast or thigh on a plate and top with peach salsa. Best enjoyed with Rombauer Sauvignon Blanc, Carneros Chardonnay, or Pinot Noir. Enjoy!