This dish balances the smoky heat of roasted poblanos with the natural sweetness of ripe peaches, creating a salsa that cuts through the richness of grilled chicken. The chicken is marinated in a zesty blend of orange juice, cumin, and chili powder, ensuring every bite is juicy and flavorful. It’s an excellent choice for backyard barbecues or warm-weather weeknight dinners. The salsa can be prepared ahead of time, allowing the flavors to meld, while the chicken cooks quickly on the grill. Serve this family-friendly meal with crusty bread or alongside a simple green salad for a complete, satisfying experience.
Grilled Chicken With Peach And Green Chili Salsa
Description
This dish balances the smoky heat of roasted poblanos with the natural sweetness of ripe peaches, creating a salsa that cuts through the richness of grilled chicken. The chicken is marinated in a zesty blend of orange juice, cumin, and chili powder, ensuring every bite is juicy and flavorful. It’s an excellent choice for backyard barbecues or warm-weather weeknight dinners. The salsa can be prepared ahead of time, allowing the flavors to meld, while the chicken cooks quickly on the grill.Ingredients
Directions
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In a large bowl, whisk together 1/4 cup olive oil, 1 1/4 cups fresh orange juice, 1 tablespoon cumin, and 1 tablespoon chili powder to create the marinade.
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Place the 6 pounds of cut-up chicken in a large baking dish or resealable bag. Pour the marinade over the chicken, turning to coat evenly.
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Cover and refrigerate the chicken for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
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Meanwhile, prepare the salsa by combining the diced roasted poblano chilies, 2 tablespoons chili powder, 1/2 cup honey, 1 cup chicken stock, chopped peaches, and minced garlic in a medium saucepan.
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Bring the salsa mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
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Reduce heat to low and simmer the salsa for 30 minutes, or until it thickens to a jam-like consistency. Remove from heat and set aside.
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Preheat an outdoor grill to medium-high heat. Oil the grates lightly to prevent sticking.
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Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
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Serve the grilled chicken hot, topped generously with the warm peach and green chili salsa.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1818.2kcal
- % Daily Value *
- Total Fat 98.1g151%
- Saturated Fat 24.8g124%
- Cholesterol 606.1mg203%
- Sodium 646.1mg27%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 2.1g9%
- Sugars 6.7g
- Protein 185.6g372%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover salsa can be stored in an airtight container in the refrigerator for up to 5 days. The grilled chicken can be stored separately for 3-4 days. Reheat salsa gently on the stove before serving.
Substitutions: If fresh peaches are unavailable, you can use 1 cup of frozen peaches (thawed and drained) or canned peaches (drained). Pasilla chili peppers can be substituted for poblanos if you prefer a hotter salsa, though they will impart a different flavor profile.
Tip: For easier peeling of poblanos, roast them directly over a gas flame or under a broiler until the skins are charred and blistered. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then rub off the skins.
Safety: Always discard marinade that has come into contact with raw chicken. Do not reuse it for basting unless you have boiled it thoroughly first.
