Jalapeno Grilled Chicken with Blackberry Peach Salsa
Ingredients
Blackberry-Peach Salsa
-
6
ounces
blackberries
-
1
large
peach
-
¼
cup
sliced green onions
-
2
tablespoons
chopped cilantro
-
¼
teaspoon
True Lime or fresh lime zest
-
1½
teaspoons
Jalapeno Olive Oil
-
1
teaspoon
Blackberry Balsamic Vinegar
-
to taste
kosher salt and black pepper
Chicken
-
8
pieces
boneless skinless chicken thighs
-
to taste
Jalapeno Olive Oil
-
to taste
kosher salt and black pepper
Instructions
- If blackberries are large, cut them in half and drain excess moisture.
- Combine blackberries, peaches, green onion, cilantro, lime zest or True Lime, Jalapeno Olive Oil, and Blackberry Balsamic in a bowl.
- Toss gently to coat and season with kosher salt and pepper to taste.
- Cover and refrigerate the salsa until ready to use.
- Trim excess fat from chicken thighs and pat dry.
- Drizzle chicken with Jalapeno Olive Oil, coat both sides, and season with salt and pepper.
- Grill the chicken until cooked through, reaching an internal temperature of 165°F.
- Remove from grill and top with salsa before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
300mg
Cholesterol
80mg
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