Grilled Chicken with Peach Salsa and Tortillas


Yield 8 servings



  1. PREHEAT grill/grill pan over medium high heat.
  2. In a medium bowl whisk together the lime, salt, pepper, and chipotle.
  3. USE TONGS to add the chicken to the bowl. Toss to thoroughly coat.
  4. Brush the grill/grill pan with canola oil. Grill the chicken until it is no longer pink in the center, about 5 minutes per side.
  5. After the chicken rests for 5 minutes (to retain juiciness) slice as thinly as possible. (Try to get at least 15 slices per breast.) While the chicken rests heat the tortillas for 10 seconds on a side, one or two at a time, on the same grill/pan. Stack and keep covered to keep warm.
  6. Fill the tortillas taco-style ... with sliced grilled chicken topped with peach salsa.

Andy Broder - KitchenThink

Peach Salsa


This is a mild, simple salsa. If you like some heat add a couple minced jalapeños. If you like it really hot add a couple of minced serrano chilies.

Yield: about 3 cups



  1. Combine all ingredients in a large mixing bowl.
  2. Make up to 8 hours ahead and refrigerate, or make last minute and allow ingredient flavors to blend at room temperature for 30 to 60 minutes before serving.

Andy Broder - KitchenThink

Tags: , , ,

Back to All Recipes