MEXICAN SPICED GRILLED CHICKEN WITH NECTARINE SALSA

INGREDIENTS

2 pounds skinless, boneless chicken breast halves or thighs, cut into 2-inch pieces If you don’t want to do these as skewers leave the chicken whole.

Marinade

2 tablespoon dark brown sugar (or substitute coconut sugar)

1 tablespoon chili powder

2-3 cloves finely chopped garlic (about 1 tablespoon)

1 teaspoon kosher salt

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

2 tablespoon olive oil

2 tablespoon fresh lime juice

Nectarine Salsa

2 cups finely diced nectarine (about 3 nectarines)

½ cup finely diced red bell pepper

¼ cup minced red onion

2 tablespoons finely chopped fresh cilantro leaves

1 small jalapeño or Serrano pepper seeded and minced

1 teaspoon kosher salt

2 tablespoons fresh lime juice

1 peeled avocado finely diced

INSTRUCTIONS

Combine the marinade ingredients in a large bowl. Mix well. Add chicken and stir to thoroughly coat. Cover and refrigerate for an hour or two. Thread chicken pieces onto 8 (12-inch) metal skewers.

Make the Salsa Combine salsa ingredients except the avocado. Mix well. Gently stir in the avocado.

Preheat the grill to medium-high. Cook the chicken kebabs for about 6 minutes per side or until the chicken is cooked through. Serve with the salsa!

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