As I’ve said before, I’m more of a traditional cook, probably because that is how my Mom cooked…like a Midwestern. But Doug likes changing things up a bit, and sometimes I just have to give in and let him try a recipe. And usually…it turns out.
This is one of those recipes.
Living in Northern Indiana, we are a little farther behind most states that have peaches ready for picking. Our early peaches are just coming on and so far it looks like the growers are going to have a good year. We don’t usually pick a large amount of peaches at our local orchards until later in the season so we headed to one of our favorite Farmers Markets.
I don’t know what it is about the first fresh produce of the season, whether it’s sweet corn, peppers, berries, apples or peaches, they seem to burst with flavor. Sometimes it’s a challenge to get our kids to eat their fruits and veggies so I was very pleased to get the chance to add a little to their plate in a new way.
This Grilled Chicken with Cucumber and Peach Salsa is just the way to do that. While the Cucumber and Peach combination may seem a little strange, give it a try. You will be pleasantly surprised as I was! The coolness of the fresh cucumber blended well with the sweet and juicy peaches and makes this a refreshing salsa. I could see pairing this with Pork Chops or even adding to Chorizo to balance the flavors.
The recipe called for store-bought Peach Preserves, and while they weren’t super expensive, they certainly aren’t as budget-friendly as making your own and it is super easy to do. Simply chop the peaches and add to a small saucepan, add 1/3 to 1/2 cup of sugar and bring to a boil reducing the heat to a simmer for about 15 minutes. I used this same method when I made Homemade Hand Pies.
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Grilled Chicken with Cucumber-Peach Salsa
A delicious new twist on grilled chicken.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1/2 cup cucumber, chopped
- 1/3 cup peach preserves {we made our own}
- 1 tablespoon fresh mint leaves, chopped
- 1/4 teaspoon salt
- 2 tablespoons red onion, chopped
- 1 peach, peeled and chopped {about 3/4 cup}
- Chicken Breasts, boneless, skinless
Peach Preserves
- 3–4 peaches, peeled and chopped
- 1/3 – 1/2 cup sugar
- 1 teaspoon cornstarch, if needed
Instructions
- Heat the grill
- In a small bowl, combine cucumber, mint, salt, onion, peach and 2 tablespoons preserves. Set aside
- Cook chicken over medium heat about 10-15 minutes
- Brush with remaining preserves 2 or 3 times during cooking.
- Discard any remaining preserves
- Serve chicken with salsa
Peach Preserves Instructions
- Chop peaches and place in small saucepan on the stove top
- Add sugar
- Bring to boil, reduce heat and simmer for about 15 minutes.
- Whisk in cornstarch if preserves are thin
- Mash with a potato masher or in food processor, if necessary
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Recipe from Betty Crocker
Have you ever tried unusual combinations of ingredients?
