Peach-O-Rama

Each July, Metropolitan Market celebrates “Peach-O-Rama” (yes, I rolled my eyes too when I first heard the name) when they bring massive amounts of ripe, ready-to-eat peaches, into their grocery stores. Metropolitan Market’s Peach-O-Rama event is now more than twenty years old now, and permeates not only their produce department, but also their bakery, deli and prepared foods. Every year, we not only look forward to being greeted at the front of the store with slices of sweet, ripe peaches to sample (remember when things such as samples existed?!?) but also the store’s ready-to-grill marinated chili peach pork tenderloin in their butcher shop case that they offer during Peach-O-Rama.

So I was very disappointed this week when I walked into Metropolitan Market to find that COVID-19 took my peach slice samples away AND the store was not selling my favorite pork!! (Starting a petition now: Metropolitan Market bring back the chili peach pork tenderloin!). But my mind was set on grilled peach goodness for dinner and this How Sweet Eats’ recipe saved my dinner plans. The grilled chicken with peach salsa was terrific!

GRILLED CHICKEN WITH PEACH SALSA

INGREDIENTS

CILANTRO LIME CHICKEN

• 1 pound boneless, skinless chicken breasts
• 1/4 cup fresh cilantro
• 3 tablespoons freshly squeezed lime juice
• 1 1/2 tablespoons honey
• 2 garlic cloves, minced or pressed
• ¼ teaspoon salt
• ¼ teaspoon pepper
• pinch crushed red pepper flakes
• 1/3 cup extra virgin olive oil

PEACH SALSA

• 1 cup cherry tomatoes, chopped
• 1 peach, diced
• 1 shallot. diced
• 1 jalapeno pepper, seeded and diced
• 3 tablespoons chopped fresh cilantro
• 1 lime, freshly juiced
• pinch of salt and pepper

DIRECTIONS

CILANTRO LIME CHICKEN

1. Place the chicken in a resealable bag.
2. Place the cilantro, lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender and blend until combined. Pour the mixture over the chicken. Let it marinate in the, fridge for at least 30 minutes or up to 3 hours.
3. Preheat your grill to high (500 or 550 degrees) for at least 10 minutes.
4. Remove the chicken from the marinade and let any excess drip off. Place the chicken on the BBQ grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
5. While the chicken grills, if you like throw some corn on the cob directly on the BBQ. Grill it for about 10 minutes, turning occasionally.
6. Let the chicken rest for 5 minutes then slice it and serve with the peach salsa on top.

PEACH SALSA

1. Combine all the ingredients in a bowl and stir until combined. You can make the salsa up to a day ahead of time.

Recipe Credit: How Sweet Eats

If you are looking for a make your own Peach-O-Rama adventure, here are some other peach recommendations we have for you. We recently tried Trader Joe’s new Sparkling Black Tea with Peach Juice and it was fantastic served over ice.

In the past, we have made Dessert For Two’s Peach Wine Slushies and they were a fabulous boozy treat. These individual whole peach pies are a delicious and COVID-friendly dessert option. And, here are some links to peach recipes that we would like to make during Peach-O-Rama this year: Hello Adams Family’s peach and burrata summer salad; NY Times Cooking’s peach focaccia with thyme; and this recipe for Instant Pot peach chicken and basil.

How do you like your peaches? Please let us know if you try our recommended grilled chicken with peach salsa by taking a picture and tagging us on Instagram with #letswineaboutitsister!