Supper on the Grill

Last night I popped into the grocery store and found two lovely nectarines. I couldn't resist! So I made a fun little salsa with them, and served them as a topping for grilled jerked chicken breasts over steamed brown rice.

Wow!

What a lovely alfresco meal! Here's how I did it:

I marinated three fat chicken breasts (about 1.25 pounds) with a good 1/4 cup of prepared jerk seasoning blend and a little olive oil for about 6 hours in the refrigerator today. When the charcoal was ready, I grilled off the chicken.

Here you can see that I over-charred the exterior... but the inside stayed tender and juicy.

The nectarine salsa was made in the morning and marinated in the refrigerator for several hours. Here's the recipe:

Nectarine Salsa

adapted from this recipe

makes about 2 cups

2 ripe nectarines, stoned and diced

2 green onions, white and green parts, chopped

1/4 cup cilantro, finely chopped

1 serrano chile, chopped (with or without seeds, as you wish; I left them out for a very mild heat)

1 teaspoon sugar (I used sugar substitute)

1/2 teaspoon sugar

1/4 teaspoon ground grains of paradise

zest of 1 lime

juice of 1 lime

Combine all ingredients and refrigerate for several hours to allow flavors to marry.

Even though I enjoyed it, I felt that this salsa still lacked something. I think in the future I'll add orange juice instead of lime for more of a sweet balance, and probably a second chile.

After supper, we enjoyed grilled peaches and cream. (I ate mine in sugar-free hazelnut flavored non-dairy creamer. Yummy!)

It was a really nice finish to a lovely meal.