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?
Brandon Dott is a chef who focuses on authentic American comfort food, from fried chicken to rich chocolate cake. He believes in the power of food to bring people together, and that food with soul can make the world a better place.
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