Monday, July 16, 2012

Day One: Grilled Chicken with Pepper Peach Relish

For the Chicken
1/4 t salt
1/8 t each of cinnamon, cloves, and nutmeg
2 boneless skinless chicken breasts; roughly 6 oz each

For the Glaze
1/4 C peach preserves
2 T lemon juice
1/4 t crushed red pepper flakes

For the Relish
1 medium peach, peeled and finely chopped
1/3 C red bell pepper, finely chopped
1/3 C yellow bell pepper, finely chopped
1 green onion (scallion), finely chopped
2 T fresh mint, minced

Prep and Heat the grill to medium.

Combine the spices and rub onto chicken; set aside.

Combine ingredients for glaze; set aside.

Combine ingredients for relish; set aside.

Spray grill lightly with cooking spray (careful with this, spray in spurts so as not to attract huge flareups). [Alt. Using tongs, brush the grate with a paper towel coated in oil].

Place chicken on grill and cover; cook for roughly 6 minutes on each side. Baste frequently with glaze.

Serve with pepper peach relish.

I served this with an orzo side dish.
I cooked 1/2 C of orzo, tossed it with 2 T olive oil, 1 T fresh basil, and some salt and pepper.

     This was pretty delicious. The relish gave this a great pop of flavor. Very simple to make, especially if you make the glaze and relish earlier in the day (which would probably make it more flavorful anyways). I also thought that it might be really good to add some jalapeno to the relish next time I make it. I will definitely make this one again; we both really enjoyed it!


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