Grilled Sweet and Spicy Chicken Breast

What You Need:

1 TBSP black peppercorn
1 TBSP cumin
1 TBSP chili powder
1 TBSP oregano
1 TBSP minced garlic
1/4 C lime juice
2 TBSP olive oil
6 firm peaches, peeled and chopped fine
1 C peach preserves
2/3 C peach juice
1/4 C sugar
2 TBSP cider vinegar
4 jalapeno peppers, stemmed, seeded and chopped fine
1 TBSP cilantro, chopped fine
4 (4 lb) chicken breasts
Canola oil

How to Make It:

Crush the peppercorn seeds as fine as possible.

Add the cumin, chili powder, oregano, minced garlic, lime juice and olive oil and stir into a paste.

Coat the turkey completely with the paste.

Place the turkey into a large zip lock bag, remove as much air as possible, seal tight and refrigerate overnight.

In a saucepan over medium high heat mix together the peaches, preserves, peach juice, sugar and vinegar.

Bring to a rapid boil then reduce the heat to medium low.

Stirring often simmer the mixture for about 30 minutes or until the sauce thickens.

Remove the mixture from the heat and allow cooling at least 10 minutes.

Place the cooled mixture into the food processor and process until very smooth.

Add the jalapeno peppers and cilantro and mix well.

Allow mixture to come to room temperature then refrigerate until ready to use.

Heat the grill on medium high.

Brush the chicken breasts completely with the canola oil.

Grill skin side up over indirect heat for 1 hour 15 minutes.

Remove and allow cooling before slicing and serving with the peach mixture.

If you like your chicken breasts to be a little crispy on the outside place it on direct heat for 10 minutes before removing from the grill.


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