Include in Print View:

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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
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.
Directions
  1. 1
    In a large bowl, whisk together the olive oil, fresh orange juice, cumin, and 1 tablespoon of the chili powder to create the marinade.
  2. 2
    Place the 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, the remaining chili powder, honey, 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
    Grill the chicken pieces for 10-15 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
  10. 10
    Serve the grilled chicken hot, topped generously with the warm peach and green chili salsa.

Nutrition Facts

Servings 6 servings

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.

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
Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-with-peach-and-green-chili-salsa/