Grilled Chicken Breasts with Plum Sauce and Salsa For Man Food Monday
How’s it going folks?
We made it through another week and we did not get washed away. It’s been raining quite bit here in the Hinterlands, which makes cooking on the the grill just a might soggy…..I did suffer through it just so I could share this dish with all of you! Grilled Chicken Breasts with Plum Sauce and Salsa, and I have to tell you that the college graduate said it was great, so it must be so!
This dish has a little Asian flair with a little Latin flavor, it was perfect for our family get together on Sunday. Michelle wanted to have grilled chicken, so I try to make sure she gets what she wants when she asks. Grilling chicken is something we do quite often, so I like to try and change up the flavor as much as possible. I had seen a display of early season red plums at the local food distributors and though it might be fun to make a plum sauce from scratch. Since I have never made a plum sauce before I did a little research and came up with the basic ingredients and just winged it. I suggest if you try this route, make sure you allow plenty of time for the sauce to reduce…it took about 3 hours on low heat to reduce and thicken.
As for the salsa, we had gone to Thompson Family Farms last week and picked up some pretty good right off the vine tomatoes. Since I needed to use them, salsa came to mind…plum, tomato salsa with red onions and poblano peppers….yummy.
I marinated the chicken breasts for 2 hours in lemon, lime and orange juice, with white onions, salt and pepper, minced fresh ginger, and garlic. Does this make you want to try it?
Here’s how.
Author: Steve Recipe type: Entree
Ingredients Marinade
- 1 medium lemon, juiced
- 2 medium limes, juiced
- 2 medium oranges, juiced
- ½ white onion, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 garlic clove, crushed and minced
- ½ teaspoon fresh ginger, minced
- 1½ lbs of fresh ripe plums, peeled, pit removed, and chopped
- 2 teaspoons fresh ginger, minced
- 1 garlic clove, crushed and minced
- ½ medium lemon, juiced
- 1 orange, juiced
- ⅓ cup white vinegar
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 large tomatoes, diced
- ½ red onion, diced
- 4 large plums, pit removed and diced
- 1 poblano pepper, seeded and chopped
- ½ medium lemon, juiced
- 1 lime, juiced
- 1 teaspoon dried cilantro
- 2 tablespoons of granulated sugar /-
- 1 garlic clove
- ¼ teaspoon ancho pepper powder
- salt and pepper to taste
Instructions
- Put the 4 chicken breasts in a resealable plastic bag.
- Put together all the marinade ingredients and pour in the bag over the chicken. Make sure that all the chicken comes in contact with the marinade.
- Remove as much air as you can from the bag then seal it and place in the refrigerator for 2 hours.. Flip the bag to the other side at the 1 hour mark.
- Peel, remove the pit, and slice the plums. Place them in a sauce pan on medium heat.
- Add the remaining ingredients for the plum sauce and bring to a boil. Stir frequently to prevent the sugar from burning and reduce heat to low. You want to cook this until it starts to reduce/thicken. Pour the mixture into a blender and puree. If you have a hand blender this will work as well. Return the mixture to the sauce pan and continue to simmer until it reaches the consistency of thick ketchup. Then, set aside.
- While the plum sauce is cooking put together the salsa. In a non reactive bowl place the ingredients and mix well. Place in the refrigerator for at least 1 hour before serving to allow for the flavors to mix. Adjust seasoning to taste.
- Start your grill and get it up to 350/400°. Remove the chicken from the bag and place skin side down for about 10 minutes.
- Take a potion of your plum sauce out of the saucepan and use it to baste the chicken.
- Turn the chicken over and baste the other side. Depending on the thickness of the chicken breasts you may need to turn them once or twice more, baste the exposed side each time you turn it. The chicken is done when the internal temp reaches 165° or higher. Remove from grill and let it rest for 5 minute before serving.
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We served this with baked potatoes and green beans, from Thompson family farms. We also had a simple oil and vinegar salad. Needless to say there were no leftovers but I still have that plum salsa and I intend to make good use of it in the next couple of days…it makes for an interesting salad dressing…..
I hope you try this in whole or in part, and let me know what you think.
Unil next week take care
Steve
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