Grilled ginger chicken with peach salsa
Uncooked boneless skinless chicken breast(s)
1 pound(s), 4( 1/4-pound) breasts
1 Tbsp, peeled fresh
2 medium clove(s), minced
3 medium, peeled, pitted, and diced
1 medium, diced
Uncooked red onion(s)
½ small, diced
1 medium, seeded and minced
¼ cup(s), fresh, chopped
Fresh lime juice
½ item(s), cut into 4 wedges
- Combine chicken, ginger, garlic, and oil in large zip-close plastic bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate at least 30 minutes or up to overnight.
- Meanwhile, to make salsa, toss together peaches, tomato, onion, jalapeño, cilantro, lime juice, and 1/2 teaspoon salt in serving bowl.
- Spray ridged grill pan with nonstick spray and set over medium-high heat. Remove chicken from marinade and discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken in pan and cook, turning once, until cooked through, about 8 minutes. Serve chicken with salsa and lime wedges.
- Per serving (1 chicken breast and about 1 cup salsa)