Friday, July 22, 2011

Grilled Chicken and Stone Fruit Salsa with Herbed Couscous

Oh my goodness...this dish is soooo yummy!  And easy easy easy!  It doesn't use much from my garden, a couple of peppers and some of my herbs, but it is too good not to share.  It uses summer fruit and lends itself to many variations depending on what you have and what you like.  And as you know by now, that's my kind of recipe!  Please try this one :)

 Red Ruffled Pimento Peppers from my garden

Grilled Chicken and Nectarine Salsa
with Herbed Couscous
1 tablespoon brown sugar
2 tablespoons olive oil
1 tablespoon fresh lime juice (about 1/2 lime)
2 teaspoons chili powder
2 small cloves garlic, minced or pressed through garlic press
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 1/2 lbs of boneless, skinless chicken thighs or breasts (I used thighs.  To me, they have much more flavor)

In large shallow dish, combine first 8 ingredients; mix well.  You can make this up to 1 day ahead and store in the fridge.

Add chicken and thoroughly coat with marinade.  Let stand at least 15 minutes and up to 1 hour.

Stone Fruit Salsa
2 cups diced stone fruit (peaches, plums, nectarines or a combination of all three.  I used Texas peaches and nectarines)
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion (I left this out b/c I don't like raw onions :)
1/4 cup finely chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1 small jalapeno, seeded and diced (you could use a Serrano pepper for more heat)
1/2 teaspoon kosher salt
1-2 tablespoons good, extra virgin olive oil
1/2 cup peeled, diced avocado (optional)

Combine the stone fruit and next 7 ingredients in a bowl.  Let stand 15 minutes to blend flavors.  Just before serving, fold in avocado if using.

Herbed Couscous
Combine 3/4 cup fat free, low sodium chicken broth and 1/2 cup water in saucepan.  Bring to boil.  Stir in 1 cup uncooked couscous.  Remove from heat; cover and let stand 5 minutes.  Fluff with fork.  Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh chives and 1/4 teaspoon salt.  Again, you could use any combination of herbs here that you like.  Set aside until chicken is cooked. 

Grill chicken over medium high heat until done...12-18 minutes depending on what you are cooking, thighs or breasts.  Remove from grill.

Place chicken pieces, some couscous and salsa on a plate and serve.  Y.U.M.M.Y!

Buon Appetito! :)


  1. Mangiamo! That dish looks superb. I just wish we could reliably get nice peaches and nectarines here. The ones sold in our shops are mostly under-ripe - crunchy and with a greenish tinge. Yuck.

  2. Oh my gosh! Just made it tonight! My husband and three year old and one year old LOVED it. Oh yeah, me too! Fantastic! My husband doesn't even like chicken and was complaining before he ate it then retracted his previous statements and gave it a ten! I had to use paprika instead of chili powder but will try the chilli powder next time. Thank you! When can I buy your cookbook! The Pioneer Woman has nothin' on you girl!

  3. Hi Mark...I really wish you were able to get fresh stone fruit. This dish is best prepared with summer's best peaches, nectarines and/or plums.

    Oh are waaaaay to kind! But I'm really glad you and your family liked this dish. It's very easy and the flavors speak of summer summer summer! And I am NOT any where NEAR the Pioneer stop that comparison :) But your comment made me smile tonight :)

  4. I am going to make this this weekend for friends. Do you have any ideas for a salad? Would a balsamic dressing pair well with this? I was thinking about lemon cheesecake cupcakes with fresh whipped cream for dessert. Any thoughts, ideas or suggestions? I was just updating my recipe binder tonight and I was thanking u for such wonderful additions! That tomato sauce is amazing with the arugula pasta dish! They are so healthy, east, quick AND cost efficient! Thank u, thank u!

  5. Hi Kelsey :) I would keep the salad very a basic mixed greens salad with a light vinaigrette. A balsamic dressing might be too strong with the flavors in the salsa. Just MHO :) Your lemon cheesecake cupcakes sound yummy and would make a fine ending to this meal! I'd love the recipe for those! Thank you for your compliments...I'm really glad you like my recipes...they are nothing special; just quick, easy, tasty food. Let me know how your dinner turns out :)

  6. Thank you! I was worried that the balsamic wouldn't work. Thank you for the heads up! I will let you know how the evening went. Know that positive thoughts will be flowing your way when everyone is bragging about your recipe!

  7. are waaaaaaaaay to kind :) You are the cook here, not me :) I just gave you the idea. Cooking is all about the love you put into it what you fix. If you don't cook with love, then no matter how good "the recipe", your food will be awful. If you cook with love for the people you are cooking for, then it's all bliss...even the "mistakes"! Can't wait to hear how "YOUR" dinner turned out! :)

  8. Well, I have made this dish three times in the last couple of weeks! Two of my friends are going to use it too! It is sooo much fun even for West Texas Cowboys! I also like to use paprika instead of the chili powder in the marinade and add 1/2 T sugar to the salsa. Can't wait to get enough eggplant to try the eggplant recipe! Thanks!!!!