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chipotle chicken with peach salsa recipe

Written on Friday, September 2, 2016 | 6:45:00 PM

makes: 4 servings (4 ounces cooked chicken and ½ cup salsa each)

prep: 15 minutes         marinate: 30 minutes         grill: 12 minutes

Ingredients : 
- 2 teaspoons finely chopped canned chipotle peppers in adobo sauce
- 1 teaspoon adobo sauce from chipotle peppers
- ½ teaspoon ground cumin
- 1⁄8 teaspoon salt
- 1 to 1¼ pounds skinless, boneless chicken breast halves
- 2 peaches, halved and pitted
- Nonstick cooking spray
- ¼ cup finely chopped red onion
- ¼ cup snipped fresh cilantro
- 3 tablespoons lime juice
- 1 tablespoon finely chopped fresh jalapeño chile pepper (see tip)
- 1 clove garlic, minced

Preparation Method :
1) In a shallow dish stir together chipotle peppers, adobo sauce, cumin, and salt. Add chicken, turning to coat. Cover and marinate in the refrigerator for 30 to 60 minutes.

2) For a charcoal grill, place chicken on the greased grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on greased grill rack over heat. Cover and grill as directed.) Coat both sides of peach halves with cooking spray. Add peach halves to grill rack with chicken; grill for 6 to 8 minutes or until tender and slightly charred, turning once.

3) For peach salsa, chop grilled peaches. In a medium bowl combine peaches, red onion, cilantro, lime juice, chopped jalapeño, and garlic. Remove chicken from grill; slice chicken. Serve chicken with peach salsa.

*test kitchen tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


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