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.
Serves:
Ingredients
- 4pcschicken breastspounded to even thickness and brined in saltwater (*see easy instructions below)
- 1tbspolive oil
- 2tspgingerground
- 1tspkosher salt
- ½tspblack pepper
- ½tspgarlic powder
- ½tsppaprika
- 2pcspeachespitted and diced
- 1pcjalapeñocored and finely-chopped
- ½cupcilantro
- ⅓cupred bell pepper
- ⅓cupred onion
- 1pclime
Instructions
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TO MAKE THE BAKED GINGER CHICKEN:
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Fill a large bowl with warm water and kosher salt. Stir to combine until most of the salt is absorbed.
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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.
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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.
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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.
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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.
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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.
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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.
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Serve immediately, topped with the peach salsa.
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TO MAKE THE FRESH PEACH SALSA:
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Stir all ingredients together in a small bowl until combined. Taste and season with extra ginger and salt if needed. Serve immediately.
Recipe Notes
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.
Nutrition
- 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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