I love using summer fruits to make fresh sweet salsas. Peaches and tomatoes make for a juicy, sweet and tart combo that perfectly complements smoky grilled chicken. Try it over grilled skinless boneless cutlets as well.
Grilled Chicken Legs with Peach Salsa
Servings
4 Servings
Ingredients
- 4 small ripe peaches or nectarines pitted and diced (about 1 1/2 cups)
- 1 small red onion thinly sliced
- 20 cherry tomatoes halved
- 1 lemon juiced
- 1/4 cup extra virgin olive oil divided
- 2 tablespoons torn basil leaves or 2 teaspoons dried
- 2 tablespoons torn mint leaves optional
- 1 tablespoon honey
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper
- 4 skin-on bone-in chicken legs with thighs attached
Instructions
- In a medium bowl, combine peaches, red onions, tomatoes, lemon juice, 2 tablespoons olive oil, basil, mint, honey, and ½ teaspoon salt and stir well. Set aside. Season chicken with remaining 1 teaspoon salt, pepper, and 2 tablespoons olive oil. Grill over medium high heat for 30 to 38 minutes, turning once, or until cooked through. To serve, top grilled chicken with peach salsa.
- Nutrition Information uses nectarines and does not include optional ingredients.
I do a version of this for my senior center lunches. I use a #10 can of drained tropical fruit salad. The pieces are a bit large so I cut them into halves or thirds. In a saute pan I put chopped red onions and red peppers. When these are partially cooked I add in the fruit salad, lime zest and juice.
Can’t wait for summer fruit! Love to grill peaches and chicken.