This post is sponsored by Frontier Co-op. All thoughts and opinions expressed here are my own. Thank you for supporting the brands that make this blog possible!
So, how was your weekend? Mine was basically the best. I met a celebrity this weekend! Alexander Ludwig. You might know him from The Hunger Games, but he also plays a main character on one of my faaaaavourite shows, Vikings!! He happens to be the cousin of one of our friends whose wedding we celebrated in beautiful Banff, Alberta.
Alexander was gracious enough to pose for a couple of photos with me – I posted it on my Insta stories so hopefully you caught it! Other than this exciting event, the wedding itself was amazing. Etienne and I caught up with so many friends we haven’t seen in a long time, and the mood all day was so full of love and joy – just as a wedding day should be, no? The cupcakes from Crave helped too. 😉
After coming home from all the great food and libations, Etienne and I were hankering for something from the grill. When Frontier Co-op asked me to create a post using their table grind sea salt, I knew exactly what I was going to do with it.
I am a big fan of sea salt! I love to combine it with sweet flavours, like in my salted caramel chocolate almond clusters, or in my all-time favourite salted caramel sauce!! If you like that salty/sweet combo (who doesn’t), then you must try sea salt with your favourite fruit.
I’ve been wanting to grill peaches all summer now, but I hadn’t been able to get my hands on any fresh peaches at a reasonable price until this past week’s Costco trip. Peaches finally in hand, I knew I needed a bit of a marinade for them before grilling.
I whipped up a ginger-lime marinade for the chicken breasts, and used a simpler, sweeter version for the peaches.
The chicken should marinate for at least 4 hours before grilling (overnight is best) and the peaches should marinate for 30 minutes to an hour.
Grilling over medium heat, the chicken will take about 10-15 minutes. During the last 5 minutes of the chicken’s cook time, place the peaches cut side down on the grill and cook for about 3 minutes. Flip them over, and cook for another 3 minutes before removing everything from the grill and sprinkling the peaches with the sea salt. That salty/sweet flavour combo of the grilled peaches is to die for!!
We ate our chicken and sea salted peaches on a bed of lettuce, drizzled with some balsamic vinegar. This dish would also be delicious with some wild rice!
Sweet, juicy peaches marinated with ginger and lime, dusted with sea salt and paired with a grilled chicken breast. An amazing summer dinner!
- 4 chicken breasts, flattened
- 4 peaches, halved and pitted
- 1/4 cup soy sauce
- 3 tbsp oil (grapeseed or canola)
- juice of 1 lime (plus zest of 1/2)
- 2 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp sugar
- juice of 1 lime
- The night before, or at least 4 hours before grilling, whisk together all of the chicken marinade ingredients and combine together in a large Ziploc bag with the chicken.
- 30 minutes to an hour before grilling, in a medium sized bowl, combine the peaches marinade ingredients together. Add the peach halves, turning gently to coat.
- Turn the grill to medium heat and add the chicken breasts, turning over halfway through the cook time, about 10-15 minutes or until an internal temperature of 165 F is reached. When the chicken is almost done cooking, place the peaches, cut side down on the grill and cook for about 3 minutes per side, until char marks begin to appear.
- Remove the chicken and peaches from the grill (peaches will continue to cook once removed) and sprinkle sea salt all over the peaches. Serve the chicken and peaches on a bed of fresh lettuce drizzled with balsamic vinegar or with wild rice.
Leftovers will keep in the fridge, in an airtight container for 3-4 days.
Be sure to pin this dish for later!