I live in a place where we can grill year round. But no matter the season, grilled food just always screams summer to me. It really doesn't matter what comes off the grill, I'll be in my happy place of summer food with my very first bite. Add a simple salsa chock full of sumer's best fruits, and you've got a healthy, colorful winner.
This summery chicken couldn't be much easier. Honestly. Make up a spicy paste the night before, rub it on the chicken, and let it sit. While the grill heats and the chicken cooks, you can cut up the fruit for the bright and perfectly balanced salsa. As long as you've got the grill fired up, why not throw on some of summer's freshest corn? That's what we did. And what we'll be doing many times throughout the season.
Jalapeño Grilled Chicken with Summer Fruit Salsa
adapted from Pip and Ebby
Ingredients:
For the chicken:
2 jalapeños, seeded, if desired, and chopped
4 green onions, chopped
juice of 1 lime
2 TBSP coconut oil
salt and pepper
4 boneless, skinless chicken breasts
For the salsa:
1 peach, pitted and diced
1/3 c. cherries, pitted and quartered
1/3 c. diced strawberries
1/2 small red onion, diced
1/3 c. dried cranberries
juice of 1/2 lime
1/4 c. chopped cilantro
salt and pepper, to taste
Directions:
1. Put jalapeños, onions, lime juice, coconut oil, and salt and pepper in a food processor (I used my mini processor). Pulse until ingredients form a thick paste. Slather paste over chicken breasts, cover, and place in the refrigerator overnight.
2. Preheat grill to medium heat. When grill reaches temperature, wipe the jalapeño paste from the chicken and cook until done, about 7 minutes per side.
3. Meanwhile, combine all ingredients for fruit salsa. Taste and adjust seasonings. When chicken is done, spoon salsa over top and enjoy.
Yields: 4 servings
This summery chicken couldn't be much easier. Honestly. Make up a spicy paste the night before, rub it on the chicken, and let it sit. While the grill heats and the chicken cooks, you can cut up the fruit for the bright and perfectly balanced salsa. As long as you've got the grill fired up, why not throw on some of summer's freshest corn? That's what we did. And what we'll be doing many times throughout the season.
Jalapeño Grilled Chicken with Summer Fruit Salsa
adapted from Pip and Ebby
Ingredients:
For the chicken:
2 jalapeños, seeded, if desired, and chopped
4 green onions, chopped
juice of 1 lime
2 TBSP coconut oil
salt and pepper
4 boneless, skinless chicken breasts
For the salsa:
1 peach, pitted and diced
1/3 c. cherries, pitted and quartered
1/3 c. diced strawberries
1/2 small red onion, diced
1/3 c. dried cranberries
juice of 1/2 lime
1/4 c. chopped cilantro
salt and pepper, to taste
Directions:
1. Put jalapeños, onions, lime juice, coconut oil, and salt and pepper in a food processor (I used my mini processor). Pulse until ingredients form a thick paste. Slather paste over chicken breasts, cover, and place in the refrigerator overnight.
2. Preheat grill to medium heat. When grill reaches temperature, wipe the jalapeño paste from the chicken and cook until done, about 7 minutes per side.
3. Meanwhile, combine all ingredients for fruit salsa. Taste and adjust seasonings. When chicken is done, spoon salsa over top and enjoy.
Yields: 4 servings