Grilled Chicken with Peach Jalapeno Salsa

• 1/4 cups Vegetable Or Olive Oil
• 2 Tablespoons Lime Juice
• 2 cloves Garlic, Minced
• 1 Tablespoon Brown Sugar
• 1 teaspoon Cajun Seasoning
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 1- 1/2 pound Boneless Skinless Chicken Breast, Fat Trimmed Off
• 3 whole Large Peaches, Peeled, Pitted And Chopped Into Bite Sized Pieces
• 2 whole Jalapenos, Stem, Seeds And Membranes Removed, Finely Chopped
• 1/4 cups Red Onion, Finely Chopped
• 1 Tablespoon Lime Juice
• 2 teaspoons Sugar Or Honey
• 1 clove Garlic, Minced
• 2 Tablespoons Minced Cilantro

1. FOR THE CHICKEN Whisk together all of the chicken ingredients, except the chicken, in a small bowl.
2. Place the chicken breasts in a Ziplock bag and add the marinade.
3. Seal bag and place it in the refrigerator to marinate for 1 to 2 hours.
4. FOR THE PEACH JALAPENO SALSA Combine all of the salsa ingredients in a bowl and place in the fridge for a few hours to let the flavors blend.
5. When ready to prepare the dish, preheat your grill to medium heat.
6. Grill the chicken breasts for 5-6 minutes per side or until juices are no longer pink.
7. Remove from grill and top with the peach salsa.
8. Cooks note: To easily peel peaches, cut a big X in the bottom of the peach.
9. Immerse in a pot of boiling water for about 45 seconds.
10. Immediately remove the peaches from the boiling water and place in a bowl filled with ice water to stop the peach from cooking.
11. Starting at the bottom where the X is, take a paring knife and gently peel the skin away.
12. For the most part it should come right off.
13. Enjoy!

vegetable or olive oil, lime juice, garlic, brown sugar, cajun seasoning, kosher salt, black pepper, chicken, peaches, red onion, lime juice, sugar, clove garlic, cilantro

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-with-peach-jalapeno-salsa/ (may not work)