Theodore was working at Radius Pizza again tonight and so Paula and I enjoyed another meal together. Paula picked out a recipe called Grilled Chicken with Peach-Lime Salsa from the June 2014 Cooking Light. It was a pretty easy recipe and a great one to make in the summer when the peaches are in season.
Place 3 tablespoons of olive oil, 1 teaspoon of ground cumin and 6 minced garlic cloves in a large bowl, stirring with a whisk. Add the boneless chicken. (Note: We used two boneless chicken breasts since we had them in the freezer…) Toss well to coat. Cover and refrigerate for at least 1 hour.
To prepare the salsa, combine 2 tablespoons of finely chopped red onion, 1 tablespoon chopped fresh basil, 1 1/2 teaspoons chopped fresh mint, 1 1/2 teaspoons of lime juice, 1/2 teaspoon sugar and 2 ripe peaches that have been peeled and chopped along with minced jalapeno to taste. Stir in 1/4 teaspoon salt and let stand for about 1 hour to allow the flavors to mix together.
Preheat grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Let the chicken stand at room temperature for about 30 minutes. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper and then place the chicken on grill rack coated with cooking spray. Grill for 6 minutes on each side or until done and serve with salsa and lime wedges, if desired.