Savory garlic grilled chicken with a subtly sweet persimmon salsa is the perfect combo to make your grilled chicken even better! Gluten-free and paleo, this healthy grilled chicken recipe will be on the dinner menu every week!
When you find yourself with a bunch of random Fuju Persimmons that Frieda’s sent you and you don’t know what to do with them, nor do you want them to go to waste, what do you do? Make persimmon salsa! I literally had these poor persimmons sitting on my counter, forgotten, for weeks and they still didn’t seem ripe. I knew that with Hachiya Persimmons, they have to be super ripe before you can enjoy them, so I wasn’t sure. But then I read that Fuyu Persimmons can be used at any ripeness, so I decided to delay no longer! “Fear No Fruit“, as Frieda’s says and I feared no fruit!
But, what to flavor it with? I had only eaten persimmon maybe 2 or 3 times before this, so I wasn’t really sure on what would go best. Alas, I decided to make a sweeter salsa with some warming spices. The salsa actually isn’t very sweet, only subtly so. I decided to actually grill the persimmons to bring out the natural sugars as well. But the sweetness was balanced out with the ginger, cinnamon, and cardamom I used. I can say, I was a fan of my persimmon-ventures.
And of course, since it’s summer and the grill was already put to use for the persimmons, the grill stayed on for the chicken! Grilled chicken makes my heart sing and is my preferred chicken cooking method. That’s why I am taking full advantage of the grill this summer every chance I get! Last week I was about to make dinner (grilled chicken) and right as I was, it started pouring outside! So much for the grill and my chicken was relegated to the oven. It was a sad day in chicken world. The utter disappointment that ensued! Why would I want baked chicken when I could have had smokey grilled lovely, slightly blackened chicken? I don’t know, and then the sun came out about an hour later. The tease.
Another thing I’m currently obsessed with this summer is garlic. Specifically jarred minced garlic. O boy, I have been using that instead of my go-to garlic powder in everything I make! I was never a big garlic person (although I do love my black garlic), thus I always was fine using garlic powder, but recently my obsession with the minced “real” garlic (specifically, Goya’s) has been crazy. It’s so good and my tummy can handle it! Fresh garlic still turns me off, but this jarred, pre-minced, it just perfect! So my grilled chicken has gotten lots of garlic love. I created a quick spice rub for the chicken and I included the minced garlic. Little did I know that rubbing that garlic into the chicken was the best decision ever! When it was grilling, the garlic got all “melty” and caramelized on the chicken. Needless to say, it was so good, so delicious and just affirmed my grilled-chicken-garlic obsession further 😉
Garlic Grilled Chicken With Persimmon Salsa
- [i]Persimmon Salsa:[/i]
- 3 Fuju Persimmons
- 1/2 Tsp [url href=”http://amzn.to/1eQIt8Y” target=”_blank”]Ground Ginger[/url]
- 1/2 Tsp [url href=”http://amzn.to/1RqtYdI” target=”_blank”]Ground Cardamom[/url]
- 1/4 Tsp [url href=”http://amzn.to/1TsiyDN” target=”_blank”]Cinnamon[/url]
- [i]Garlic Grilled Chicken:[/i]
- 2 Skinless Trimmed Chicken Breasts
- 1 Tsp [url href=”http://amzn.to/1Tsizb0″ target=”_blank”]Paprika[/url]
- 1/2 Tsp [url href=”http://amzn.to/1eQILMZ” target=”_blank”]Smoked Paprika[/url]
- 1 Tsp [url href=”http://amzn.to/1JWIgPl” target=”_blank”]Minced Garlic[/url]
- 1/2 Tsp [url href=”http://amzn.to/1JWIfus” target=”_blank”]Onion Powder[/url]
- Dash of [url href=”http://amzn.to/1JWInu9″ target=”_blank”]Black Pepper[/url]
- [url href=”http://amzn.to/1M2Hws5″ target=”_blank”]Parsley[/url] (for garnish)
- [i]For the Salsa:[/i]
- Slice each persimmon in half. Place face down on an oiled piece of foil (you don’t have to use foil to grill, but I do for allergy reasons).
- Grill the persimmon halves for about 10 minutes until soft.
- Add the persimmons and spices to a food processor and pulse until you get a “salsa” texture.
- [i]For the Chicken:[/i]
- In a small bowl, combine the spices and garlic. Give it a mix.
- Now rub the spice mixture thoroughly in to the chicken breasts, until fully coated. Then place on an oiled piece of foil (if using).
- On the pre-heated grill, grill the chicken for about 10 minutes each side (or until chicken is fully cooked, 165°) then remove and allow to rest for 5 minutes.
- Top each chicken breast with the salsa and sprinkle on some parsley if desired!
I actually recommend everyone use the foil for this. It helps with the caramelization of the garlic on the chicken. You will have left over salsa of course, so feel free to increase the chicken portions! I just happened to only have 2 chicken breasts when I made this. I wished I had more 😉 Garlic perfection, savory with a touch of sweet, plus smokey, you’ll fall in love and want to make more than 2 too 😉
So tell me:
+ Have you ever had a persimmon? Do you like them raw or do you like to make something with them? I almost made a jam, but then I had this idea!
+ Are you a garlic-lover? One of those crazy people who eat whole cloves of garlic everyday? Haha, not there yet!Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell