A vibrant and mouthwatering dish that can also be cooked on the barbeque.
Ingredients
Chicken Marinade
- 1/3 cup brown sugar
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 4 – 8 chicken thighs – depending on size – boneless and skinless
Peach Salsa
- 2 fresh peaches – diced
- ½ cup red capsicum - diced
- 1/3 cup red onion – diced
- 1/3 cup fresh coriander leaves – chopped
- 3 tablespoons sweet chilli sauce
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
Method
- Place all the chicken marinade ingredients into a bowl and whisk. Pour the mixture into a snap lock bag with the chicken and leave in the refrigerator for up to 24 hours to marinate.
- In a small bowl, combine all of the salsa ingredients together – set aside.
- Remove the chicken from the marinade and drain well.
- Over a medium/high heat in a large frying pan, sear the chicken on both sides then turn the heat down to cook the chicken through.
- Serve the chicken topped with the peach salsa.