How To Make Ginger Chicken with Confetti Peach Salsa
This ginger chicken recipe is a great savory summer dish to have. It is flavorful and topped with delicious peach salsa that is perfect for summer.
TO MAKE THE BAKED GINGER CHICKEN:
Fill a large bowl with warm water and kosher salt. Stir to combine until most of the salt is absorbed.
Add the chicken breasts and let them sit in the mixture to brine for 15 minutes or you can also cover the bowl and refrigerate for up to 6 hours.
Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. Preheat oven to 450 degrees F.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk the ginger, salt, pepper, garlic powder, and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15 to 18 minutes, or until the chicken is cooked through and no longer pink. While the chicken cooks, prepare your peach salsa.
Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5 to 10 minutes.
Serve immediately, topped with the peach salsa.
TO MAKE THE FRESH PEACH SALSA:
Stir all ingredients together in a small bowl until combined. Taste and season with extra ginger and salt if needed. Serve immediately.
If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3 to 5 minutes and broil the chicken until it is cooked through and extra browned on top. Keep a close eye on the chicken so that it does not overcook and/or burn.
- Calories: 273.55kcal
- Fat: 14.19g
- Saturated Fat: 3.52g
- Trans Fat: 0.12g
- Monounsaturated Fat: 6.85g
- Polyunsaturated Fat: 2.69g
- Carbohydrates: 12.21g
- Fiber: 2.51g
- Sugar: 8.02g
- Protein: 24.88g
- Cholesterol: 72.32mg
- Sodium: 544.62mg
- Calcium: 31.30mg
- Potassium: 496.24mg
- Iron: 1.40mg
- Vitamin A: 75.01µg
- Vitamin C: 31.52mg
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