The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Stone fruit season is picking up steam! The next time you’re in Heinen’s produce section, be sure to check out their beautiful selection of stone fruit, which includes a variety of peaches, nectarines, plums and apricots.
In-season stone fruit is so sweet and flavorful. We usually enjoy it alongside sandwiches or as snacks, but it’s also delicious tossed into salads, grilled and topped with vanilla ice cream or made into fruit salsas! This stone fruit salsa recipe is so fantastic with grilled meats, especially chicken and pork. It’s also wonderful served with classic tortilla chips or cinnamon pita chips.
When it comes to grilled chicken, my family prefers either Gerber’s CARE Certified boneless, skinless chicken thighs or chicken breast cutlets. I’m using cutlets in this recipe, and because they’re thinner, they will absorb the marinade in less time and cook quickly on the grill without drying out.
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For the Chicken
- ⅓ cup peach preserves
- ¼ cup Heinen's apple cider vinegar
- 2 Tbsp. Heinen's olive oil
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1 lb. Gerber’s CARE Certified chicken breast cutlets
For the Salsa
- 2 cups stone fruit (peaches, nectarines or plums), finely chopped
- ½ cup red onion, finely chopped
- 1 medium jalapeño, finely chopped
- ½ cup cilantro, finely chopped
- Juice of 1 lime
- 1 Tbsp. Heinen's olive oil
- 1 Tbsp. peach preserves
- ½ tsp. Heinen's ground cumin
- ¼ tsp. kosher salt, plus more to taste
- A pinch of Heinen's cayenne pepper
- Start by marinating the chicken. In a bowl, whisk together the peach preserves, vinegar, olive oil, salt and pepper.
- Place the chicken cutlets in a wide, shallow bowl and pour over the marinade.
- Cover and allow to marinate for 30 minutes to 1 hour at room temperature, or up to 8 hours in the fridge.
- While the chicken marinades, prepare the salsa. Combine the finely chopped stone fruit, onion, jalapeno and cilantro in a medium-size bowl.
- Stir in the lime juice, olive oil, peach preserves, cumin, salt and cayenne pepper.
- Set aside to rest for 10 minutes.
- Prepare a greased grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Grill the chicken cutlets for 3-4 minutes on each side, or until the internal temperature reaches 165˚F.
- Transfer the chicken to a plate and cover tightly with foil. Allow to rest for 5 minutes.
- Serve the grilled chicken cutlets topped with the stone fruit salsa.