Grilled Chicken with Sweet Tart Salsa
Ingredients
4 (6 oz) boneless, skinless, chicken breasts | ||
2 limes, juiced, divided | ||
2-3 tbs fresh basil, chopped | ||
1 tsp garlic powder | ||
2-4 medium peaches, peeled pitted and diced | ||
1 medium granny smith apple, peeled cored and diced | ||
1/4 tsp ground allspice | ||
1/4 tsp ground cinnamon | ||
2 tsp honey | ||
dash of kosher salt and ground black pepper to taste |
- Place chicken in a large resealable bag.
- In a small bowl combine half the lime juice, garlic powder and pour over the chicken, seal bag and coat. Refrigerate for 1 hour.
- For the salsa, in a medium bowl combine peaches, apple, allspice, cinnamon, honey and remaining juice. Season with a dash of salt and black pepper. Cover and refrigerate until ready to serve.
- Coat grill rack with nonstick cooking spray, then preheat the grill to high (350-400) degrees.
- Remove the chicken from marinade and discard marinade.
- Season chicken with salt and pepper to taste.
- Place chicken on the grill and cook for 7-10 minutes per side or until internal temperature reaches 165 degrees.
- Transfer chicken to a large platter and top with salsa and sprinkle with fresh basil.
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