Blackened Grilled Chicken with Peach and Radish Salsa

Do you have a favorite fruit? My favorite fruit choice is slightly complicated. My allllllll time favorite fruit is peaches. BUT – I almost never buy them, because they are only good when they are perfectly ripe and in season.

It’s not like other fruit, which can be a little bit more forgiving. I can get down with a slightly under ripe pear or an under/over ripe banana – and I don’t worry about the season for either of those fruits. But peaches? Nah – peaches are ONLY good when they are wonderfully ripe, and when they are wonderfully ripe and in season? Wowee.

They are juicy. Sweet. Slightly tart. Soft. It’s almost like they melt in your mouth. They are just THE perfect bite when you can find a ripe peach. And guess what season it is??!! Peaaacccchhhh season babbyyyy.

I picked these three gorgeous peaches up from the store, waited until they had the perfect amount of give, and then popped them in the fridge until I was ready to use them. And – you guys – SO GOOD I COULD CRY.

I need to take a moment to apologize to the other ingredients in this recipe, because so far I have only been talking about the peaches (shout out to my peaches – you da real MVP). The peaches are only one part of quite possibly the juiciest and most delicious salsa EVA, and the chicken could be a recipe all on its own.

Let’s talk salsa first:

• Peaches (yas honey)
• Radishes
• Jalapeno
• Cilantro
• Shallot
• Lime juice

Step one: dice it all up. Step two: throw it all in the bowl. Step three: try your hardest not to consume all of the salsa before the chicken is done. Step four: fail, forgive yourself, and then make another batch.

Now let’s talk chicken. First, the rub:

• Garlic powder
• Onion powder
• Sugar (omit if paleo or whole 30)
• Paprika
• Ground thyme
• Black pepper
• Allspice
• Nutmeg
• Cinnamon
• Cayenne

Does this look familiar to anyone? If you’ve ever made a jerk seasoning before, you probably recognize this blend. It’s a jerk-themed blend, I just go a little bit lighter so the jerk flavor isn’t so overpowering and the salsa and flavor of the grilled chicken have space to shine.

So all you do here is throw all those spices together in a bowl. Season your chicken with salt and then throw your spice blend on there and rubbbbb it in. I like to season with salt separately (not in the rub) because I can control it better that way.

Drizzle some oil on and brush it around, and then grill for 5-7 minutes per side! Top with salsa and live your BEST SUMMER LIFE.

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If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!