Ingredients
Cilantro Lime Rice
- 2 cups jasmine rice
- 3 cups water or chicken stock
- 1 tablespoon unsalted butter
- Kosher salt and pepper, to taste
- 2 limes, zest freshly grated
- 3 tablespoons fresh lime juice
- ¾ cup chopped cilantro
Chicken
- 2 pounds boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 peaches, pitted and halved
- ¼ cup peach preserves
- 2 tablespoons apple cider vinegar
Jalapeño Peach Salsa
- 2 peaches, diced
- 2 jalapeño peppers, seeded and diced
- 2 garlic cloves, minced
- 1 shallot, diced
- ⅓ cup chopped fresh cilantro
- 1 to 2 limes, freshly squeezed
- Kosher salt and pepper, to taste
Instructions
- Prepare the Cilantro Lime Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan over medium heat, bring the water or chicken stock to a boil. Add the rice, unsalted butter, and a generous pinch of kosher salt and pepper. Return to a boil, then reduce the heat to a simmer, cover, and cook for 12 to 15 minutes until the liquid is absorbed and the rice is tender. Remove from heat, uncover, and stir in fresh lime zest, lime juice, and chopped cilantro. Keep warm until serving.
- Season the Chicken and Prepare the Grill: Preheat your grill to high heat. Season the boneless, skinless chicken breasts liberally with kosher salt, black pepper, smoked paprika, and garlic powder. Slice the two peaches in half, sprinkle with salt and pepper, and set aside for grilling later.
- Make the Peach Glaze: In a small bowl, whisk together the peach preserves and apple cider vinegar until smooth. This mixture will be used to glaze the chicken during grilling, adding a sweet and tangy flavor.
- Grill the Chicken and Peaches: Place the seasoned chicken breasts on the preheated grill and cover. Grill for 5 to 6 minutes on one side, then flip. Grill another 5 to 6 minutes on the other side. Begin brushing one side of the chicken with the peach glaze, grilling for about 1 minute more. Flip the chicken and brush the other side with remaining glaze, grilling for another minute. Repeat brushing and grilling one or two more times to build a sticky glaze. At the same time, place the peach halves on the grill; grill them for about 1 to 2 minutes until slightly charred and softened. Remove the chicken and peaches from the grill and let rest for 5 to 10 minutes to redistribute juices.
- Prepare the Jalapeño Peach Salsa: In a mixing bowl, combine diced peaches, diced seeded jalapeño peppers, minced garlic, diced shallot, chopped cilantro, and freshly squeezed lime juice from 1 to 2 limes. Season with kosher salt and black pepper to taste. Stir well to combine all flavors evenly.
- Serve: Slice the rested grilled chicken and serve it over a bed of cilantro lime rice. Spoon the fresh jalapeño peach salsa over the chicken and garnish with the grilled peach halves on the side for a refreshing and flavorful summer dish.
Notes
- To reduce heat, remove seeds from jalapeños carefully or substitute with milder peppers.
- If you don’t have a grill, you can cook the chicken in a grill pan on the stovetop or bake it in the oven at 400°F (200°C) for 20 to 25 minutes.
- Use fresh peaches for the best flavor; canned or frozen peaches may affect texture and taste.
- Letting the chicken rest after grilling is crucial for juicy results.
- If preferred, brown rice can be substituted for jasmine rice, but adjust cooking time accordingly.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
