Grilled Chicken with Peach Relish
This recipe for Grilled Chicken with Peach Relish uses up the last of your summer peaches (or nectarines), and contains zesty achiote paste, common in Yucatan and Oaxacan cuisine.
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Ingredients
ACHIOTE ORANGE MARINADE
- 1 tablespoon achiote (annato) paste
- 1/2 cup orange juice (plus 2 tablespoons more)
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 4 4 oz chicken breasts (boneless, skinless)
PEACH SALSA RELISH
- 1 cup achiote orange marinade (above)
- 4 tablespoons fresh peaches (diced)
- 4 teaspoons red pepper (diced)
- 4 teaspoons red onion (diced)
- 1 teaspoon fresh cilantro (substitute basil if you prefer)
- 1/2 teaspoon raspberry vinegar
- Olive Oil (or similiar) Cooking Spray
Instructions
- Combine all marinade ingredients in a large bowl.
- Add chicken breasts to the marinade, and let rest in the refrigerator for 1 hour.
- In a small bowl, combine peaches, peppers, cilantro, onions, and vinegar. Chill until serving time.
- Pre heat your grill, drain marinade from the chicken, and grill until done to your preference. Set aside.
- Pre heat a saute pan, lightly coat with cooking spray, and when it begins to smoke, saute the peach relish for 1 minute.
- Serve the chicken with 1-2 tablespoons of hot peach relish on top.
Nutrition
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Thank you for this, we used frozen sliced peaches.
Made this twice this year, once with grilled chicken and another time with grilled fish my husband caught on Christmas Day! We just used our flavor chili powder, didn’t buy the paste, and also used frozen peaches! But it was a good peach relish on both dishes, the summer fresh version and the version with frozen peaches, too.
Really good relish on salmon, too.