Prep time: 15 minutes
Cook time: 15 minutes
Total time: 1 hour 30 minutes
Servings: 5-6
With this pandemic limiting my trips to the grocery store, I've been forced to confront my hate-hate relationship with chicken breast. Since it was the only protein in our freezer, we had to make due but I must say... this dish might be my gateway to eating chicken breast more often! Serve with rice or a simple salad.
Pros: easy, sweet and spicy
Cons: if you don't like spice
Ingredients:
5 chicken breasts (ours were very large)
3-5 habaneros (cleaned with no seeds)
2 canned peaches
2 tablespoons of can peach juice
1/3 bundle of cilantro
2 tablespoons of oil
1/2 tablespoon of garlic powder
1/2 tablespoon of onion powder
2 tablespoons of fish sauce (or more salt)
1 tablespoon of sea salt
Juice of 1 lime
Put everything but the cilantro and chicken into a blender and pulse until the habaneros and peaches are liquified. Then, add the cilantro and pulse a few more times until you don't have long cilantro stems anymore.
Prep your chicken breast based on your preference. As you can see from the photo, Andy and I couldn't agree on cuts so his were "tenders" and mine were cut into thirds. Use half of the marinade to... marinate your chicken! Leave it aside for at least an hour.
Grill your chicken on indirect heat (ours needed 4-6 minutes on each side). Upon flipping, spoon the rest of your used marinade onto the other side of the chicken.
When done, immediately remove chicken from heat to prevent drying out. Serve with rice or a simple salad, using the reserved marinade as a dipping sauce or dressing. You can put this sauce on anything and it would be delicious. The next morning, I ate it with my fried eggs and toast! Yum!