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Grilled Chicken With Peach And Green Chili Salsa

Grilled Chicken With Peach and Green Chili Salsa recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1818.2
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
  • 6 pound cut-up chicken
  • 1 tablespoon Cumin
  • 1 1/4 cup Fresh orange juice
  • 1/4 cup Olive oil
  • 1 tablespoon Chili powder
  • 2 tablespoon Chili powder
  • 2 whole Poblano chilies, roasted, peeled, seeded, and diced
  • 1/2 cup Honey
  • 1 cup Chicken stock or broth
  • 2 whole Peaches, peeled and chopped
  • 1 tablespoon Garlic, minced
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Cover and refrigerate the chicken for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
  4. 4
    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.
  5. 5
    Bring the salsa mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
  6. 6
    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.
  7. 7
    Preheat an outdoor grill to medium-high heat. Oil the grates lightly to prevent sticking.
  8. 8
    Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
  9. 9
  10. 10
    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.

Keywords: grilled chicken, peach salsa, green chili, poblano, summer dinner, bbq recipe, orange marinade, cumin, spicy salsa, chicken thighs, grilling, fruit salsa, main course, american cuisine, easy dinner, peach recipe, chili powder, honey glaze, roasted peppers, family meal, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-with-peach-and-green-chili-salsa/