Today the Food Network’s #SummerSoiree is saluting glorious peaches! Ripe and sweet, take a bite and the juice runs down your chin peaches. With summer coming to a close and the farmers’ markets overflowing, it is a treat to use them in new and creative ways. And just like you, I am constantly on the lookout for new ways to prepare chicken and today’s recipe does both!
Have you heard of chimichurri sauce? It is often seen in South American and Mexican cooking, and is thought to have originated in Argentina. It is traditionally served over grilled meats, adding tremendous intensity to the infamous Argentinian grilled beef. The ingredients can change, but it typically contains parsley, garlic, vinegar, olive oil, and chili flakes. How fun would it be to take this concept in a totally different direction!
What herbs would taste best with ripe peaches? I used Gourmet Garden’s cilantro, parsley, chile pepper flakes, and garlic. No chopping required! I also included fresh mint to enhance the sweetness of the fruit and freshly squeezed lime juice to brighten it. Serving this combination over grilled meats is incredible. Sweet and savory all in the same bite.
If you haven’t tried Gourmet Garden Lightly Dried herbs yet, you need to. They are truly remarkable. They have perfected the technique of taking just enough of the moisture out of the fresh herbs so they can be preserved and give you all the flavor with none of the hassle of plucking and chopping. Plus you won’t have to throw away all the extra herbs you can’t use before they wilt! Look for them in the produce section of your grocery store, in the refrigerated section.
Here in California I barbecue all year long, but especially in the hot summer months when I don’t want to heat my kitchen up any more than it already is. Chicken, turkey, steak, pork chops, ribs, you name it and I grill it. You don’t need a lot of fancy seasonings – let the smoke enhance the meat’s natural flavors with a simple sprinkling of salt and pepper.
The simply seasoned grilled chicken was the perfect accompaniment to this fruit and herb sauce. It sounds funny because a sauce is usually the accompaniment to the meat, but in this case it is the sauce that really shines!
This peach chimichurri would be wonderful with duck, turkey, or pork too. And if you really want to add interest and complexity to your fish tacos, use this instead of the typical salsa. It is so good that it would make a great fruit salad – just cut the peaches in slightly bigger pieces and add plums, cherries, pluots, apples, etc.
Put this on your to make list – you will thank me! Make sure you check out all the other wonderful recipes from the talented bloggers listed below! They are always so creative and inspiring!
Happy Thursday – have a fabulous weekend!!
Jane’s Tips and Hints:
Leaving the peel on the peaches adds beautiful color. But if you have kids who don’t like the fuzzy skin, try using nectarines instead. Peaches and nectarines are essentially the same fruit with one difference – peaches have fuzzy skin and nectarines are smooth. In either case, look for freestone varieties. They have been bred to have pits that nearly fall out when the fruit is cut in half. It makes them so much easier to work with!
All Gourmet Garden herbs are naturally gluten-free!
- Grilled Chicken
- 4 bone-in, skin-on chicken breast halves
- Olive or vegetable oil
- Kosher or fine sea salt and freshly grated black pepper
- BBQ dry rub blend, optional
- Chimichurri Sauce
- 5 large Freestone peaches or nectarines (or any stone fruit you like)
- 3/4 cup chopped fresh mint leaves, lightly packed in the cup
- 2 green onions, trimmed and finely sliced
- 3 tbsp Gourmet Garden Lightly Dried Parsley
- 1/4 cup Gourmet Garden Lightly Dried Cilantro, or as desired
- 3/4 cup organic olive oil
- 1/4 cup champagne vinegar, or to taste
- 2 tsp honey or agave syrup
- Zest of 2 limes
- 1 tbsp freshly squeezed lime juice
- 1 tsp Gourmet Garden Garlic Paste
- 2 pinches Gourmet Garden Lightly Dried Chile Pepper Flakes
- Kosher or fine sea salt and freshly ground black pepper, to taste
- Fresh peach wedges, brushed lightly with lime juice (to keep them from turning brown)
- Gourmet Garden Lightly Dried Parsley
- Fresh mint sprigs
- Set up your BBQ: If you are working with charcoal, build a medium-hot fire until coals are partly covered with ash, then bank most of the coals on one side of and about 1/3 scattered over the rest of the surface. This creates a 2-tiered fire that gives you more control when cooking. If you are working with a gas grill, preheat on High for about 15 minutes, then turn half the burners to Low and the rest to Medium.
- Grill the Chicken: Brush the chicken breasts lightly with oil and sprinkle with salt and pepper. If you want you can also rub it with your favorite dry rub, but you don't really need it. Set the chicken, skin side down, on the hotter side of the grill and cook until you have grill marks and the chicken releases easily. Flip over, move the breasts to the cooler side of the grill, and cook until the chicken reaches 158°F to 160°F on an instant read thermometer inserted in the center (without touching a bone). Transfer the chicken to a baking sheet and cover loosely with foil. The chicken will finish cooking as it rests and the juices will migrate back to the center.
- Make the Chimichurri: Cut the peaches in half and remove the pits, peel if you want, and chop into 1/4-inch pieces. Do not use a blender or food processor - you want the sauce to be a little chunky. Place in a medium mixing bowl and add the green onions, mint, parsley, and cilantro. Toss to combine.
- In another bowl, combine the olive oil, vinegar, honey, lime zest, lime juice, vinegar, garlic, and chile pepper. Whisk vigorously until smooth and the oil is emulsified. Taste and adjust the seasonings, adding salt and pepper to taste. If needed, add a little more honey to balance the sourness of the vinegar and lime juice. Pour the dressing over the peaches, tossing until all the pieces are evenly coated. Taste again with a piece or two of peach in the bite to be sure you have the flavors balanced.
- To Serve: Transfer the chicken breasts to a serving platter. Drizzle the peach chimichurri sauce over the chicken and pile some in front of them, sprinkle with the top with parsley. Garnish the plate with the peach wedges and tuck a few sprigs of mint around. Serve immediately.
- Yield: 4 servings
This recipe is part of Food Network’s weekly Summer Soiree celebration. See the links below for inspiration and great recipes and check out our Pinterest page for even more!
Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie’s Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They’re Gone
Other Gourmet Garden Recipes on The Heritage Cook!
Create a New Tradition Today!
Disclosure: This is a sponsored post. I received compensation and products for recipe development.
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