Yucatan Chicken with Peach-Avocado Salsa
This is not my recipe - I wish it was. IT won a $25,000.00 award at a chicken cookoff. The secret is in the salsa.
Also - when I have made the salsa I have subsituted the peaches with mangos and fuji apples in place of jicama.
The salsa also works great with salmon steaks ... marinade the salmon in orange juice and lemon juice.
ENJOY!
6 boneless skinless chicken breast halves (about 2.5 lbs)
1 tablespoon plus 1 teaspoon garlic pepper seasoning
Juice of 1 orange
Juice of 1 lime
2 tablespoons olive oil
1 teaspoon dried oregano leaves
Peach-Avocado salsa (recipe follows)
Lime slices for garnish
Place the chicken in a shallow glass dish and rub all over with the garlic pepper seasoning. Pour orange and lime juices over the chicken and drizzle with olive oil. Crush the oregano with your fingers (to release the oil). Cover and refrigerate 30 minutes, turning once.
Flame on. Remove the chicken from the marinade and place on the bbq with coals some distance from the meat so the heat is medium rather than hot. Cook until the chicken is lightly browned and a fork can be inserted into the pieces with ease. Serve topped with Peach-Avocado Salsa. Garnish with lime slices. Serves 6.
Peach-Avocado Salsa
1 fresh peach, peeled, pitted, and diced
1 small avocado, peeled, pitted, and diced
1 tomato peeled, seeded and diced
1cup peeled, diced jicama
3 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
teaspoon crushed red pepper flakes
3 tablespoons fresh lime juice
2 teaspoons olive oil
In a medium bowl, mix together the diced peach, avocado, tomato, jicama, red onion, and cilantro. In a small bowl whisk together the red pepper flakes, lime juice, and olive oil. Pour the juice-oil mixture into the peach-avocado mixture, stirring gently. Serve with the chicken.
Lazarus |
