Peach Salsa

mollyshark

Grabbed a jar of peach salsa at the store yesterday (Jardines). Was pondering grilling some chicky breasts and putting on the salsa. Think I'd need any other spices with it? Do you put it on before it is done or does it all burn to a crispy critter? Or does peach salsa with chicken sound atrocious.[p]mShark

mad max beyond eggdome

MollyShark,
we love the jardines peach salsa. . never thought about putting it on chicken, but i can't imagine why not. . .i think i'd simply slow grill the chicken and then scoop on some of the jardines near the end. .. or grill part way, then put it in a casserole, cover it with the jardines and let it 'bake' in the egg till done. .[p]let us know how it comes out. .

BlueSmoke

MollyShark,[p]I'd marinate the chicky breasts in orange juice for an hour or so, then like Max said put on the peach salsa right at the end (just long enough to heat the salsa). Top with a little more salsa and garnish with cilantro, or Italian parsley... And invite me for dinner. <grin>[p]Ken

wdan

MollyShark,
I agree with the recommendation that the salsa should go on toward the end...if you use an indirect setup, you could extend the duration.[p]As for additional spices: I'm not familiar with this particular salsa. But I frequently make a nectarine (or peach when nectarines not avail) compote of sorts. I use it as a hot side for pork loin. In addition to the base nectarine (or peach) flavor, I also throw in cayenne pepper and a chiffonade of fresh mint. I really get a kick out of the fire and coolness coming through at the same time. Sometimes I'll combine the peach with a fresh mango too.[p]