GRILLED CHICKEN WITH FRESH CHERRY SALSA
This is a sponsored post written by means of me on behalf of Draper Valley Farms. All opinions are 100% mine.
Juicy grilled hen breasts, topped with a scrumptious ruby-red cherry salsa, made from the season’s first-rate neighborhood cherries. Quick, easy and super yummy, this the last summer season plate!
There’s no season like fruit season! Here in the Pacific Northwest, we are so blessed to be in a position to produce some splendid fruit, like apples, pears, peaches, candy cherries and berries galore. However, it’s the cherries that continually preserve a spot expensive to my heart. We have so many nearby orchards the place you can go cherry picking every year. But the season constantly seems so fleetingly short to me, so I don’t maintain lower back from purchasing an outrageous volume and ingesting them as shortly as possible. I’m making sure to use each final one of mine and this recipe is just the start of a beautiful cherry-obsessed season.
This isn’t your common grilled poultry recipe. It begins with high first-class hen (I used ROXY™ Organic Chicken Breasts by using Draper Valley Farms which regionally raises free-range chickens proper here in the Pacific northwest and harvests them at Mount Vernon, WA). Not solely is ROXY™ Chicken Free- Range and raised with No Antibiotics Ever, however it additionally without problems comes in a recyclable tray! You prefer the freshest produce viable ’cause we surely are letting all the substances shine in this easy recipe. If you’re in the PNW here’s the place to purchase RANGER® and ROXY™.
To begin this remaining summer season recipe (which I promise you will ADORE!), we start by means of knocking down the rooster breasts to a uniform thickness, so it cooks extra evenly on the grill. Then we absolutely season it with a little olive oil, salt, pepper and some smoky chipotle powder or you can use your favourite seasoning (I notably propose the chipotle powder though). Let the hen sit down with all the seasonings while you prepare the salsa.
Now onto the Cherry Salsa! I have to warn you this fruity salsa of candy pink cherries (I used a mix of nearby Bing and Rainier cherries) along with finely diced shallot, jalapeño and cilantro entails flavors and textures that dance between sweet, savory and zesty with a little kick! The squeeze of lime and some balsamic vinegar assist spherical out the flavors making it one fresh, tasty and addictive salsa!
While the flavors of that delicious salsa meld, cook the rooster on the grill or in a grill pan. Doesn’t that poultry appear amazing? (Here are some greater first-rate fowl recipes for RANGER® and ROXY™).
Once cooked, let your rooster rest for a bit to keep all these juices (I be aware of it’s difficult and you just favor to reduce into it, however have faith me!). After resting the meat, serve the rooster sliced up on a mattress of spring greens (or in my case watercress) and top generously with the clean cherry salsa.
For extra extraordinary fowl recipes and promotions for Draper Valley Farm’s RANGER® and ROXY™ merchandise two observe them on Facebook, YouTube, Twitter, Instagram and Pinterest.
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Ingredients:
2 Chicken Breasts
1 Tbsp Olive Oil
1 tsp Salt (or to taste)
1/4 tsp pepper (or to taste)
1 tsp Chipotle Powder
For the Cherry Salsa
2 cups sweet cherries pitted & chopped
1/2 medium jalapeno seeded, ribs eliminated (for greater heat add extra with the seeds & ribs)
1/4 cup shallot, finely diced
1/4 cup cilantro leaves chopped
1 tbsp balsamic vinegar
Juice of 1 lime
Salt and pepper to taste
Instructions:
- Place the hen breasts in a giant ziplock bag and pound them using a heavy pan or rolling pin to uniform thickness.
- Mix collectively the oil, salt, pepper and chipotle pepper powder and rub the combine into the poultry breasts well.
- Allow the rooster to marinate for a bit while you prepare the cherry salsa.
- Roughly chop pitted cherries and put them in bowl.
- Add finely diced shallot (or red onion), chopped jalapeno and chopped sparkling cilantro.
- Add salt, pepper, balsamic vinegar and squeeze in fresh lime juice.
- Mix well and allow all the flavors to meld with the aid of letting it sit down out until you grill the fowl or cowl and refrigerate for later.
- Heat a grill pan over a medium-high warmth or fire up the BBQ.
- Grill the chicken breasts over a medium-high heat for 4-6 minutes a side, or until cooked through. Let the cooked poultry rest for 5 mins.
- Slice and vicinity poultry on a plate (on a bed of salad leaves if you would like) and spoon the fresh cherry salsa generously on top.
