This Buttermilk Chicken with Peach-Tomato Salsa is a delicious summer meal. I love the combination of chicken with fruit so this fruity salsa ticks all my boxes! It’s really versatile too – you can serve this with a fresh green salad or a baked potato if you’re feeling hungry.
Start by making a buttermilk marinade for the chicken. Place the chicken breasts in the marinade and leave for at least 12 hours! Make a peach and tomato salsa while the chicken marinates. Grill the chicken until golden all over. To serve, top the grilled chicken breasts with salsa and pecan nuts.
To make my version of Buttermilk Chicken with Peach-Tomato Salsa, you will need the following ingredients:
Place 2 tablespoons of olive oil in a bowl with 1 tablespoon each of lemon zest and lemon juice, 1 teaspoon of pepper, and 2 teaspoons of salt. Whisk well and while whisking, pour 2 cups of buttermilk until fully combined.
Add the 6 chicken breasts to the marinade and turn until fully coated. Cover and refrigerate for 12-24 hours.
While the chicken marinates, make salsa by combining 3 diced peaches, 2 diced tomatoes, diced onion and lemon juice in a small mixing bowl. Season with salt and freshly ground pepper and leave to rest for a minimum of 20 minutes.
Place a grill pan over medium heat and brush lightly with olive oil. Lift the chicken from the marinade and let excess drip off. Place the chicken on the grill and cook for about 10 minutes on each side until the chicken is golden brown.
To serve, top the grilled chicken with spoonfuls of salsa and chopped toasted pecans.
This Buttermilk Chicken with Peach-Tomato Salsa is a delicious fruity grilled chicken dish. Try it out soon and don’t forget to come back and leave a comment to let me know what you think.
Now I know what am preparing for next lunch. Thanks for sharing!
Gluten Free Recipes
