Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
The Heritage Cook
The Heritage Cook
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  • 22 in
  • 4 bone-in, skin-on chicken breast halves Olive or vegetable oil Kosher or fine sea salt and freshly grated black pepper BBQ dry rub blend, optional Chimichurri Sauce
  • 5 large Freestone peaches or nectarines (or any stone fruit you like) 3/4 cup chopped fresh mint leaves, lightly packed in the cup 2 green onions, trimmed and finely sliced 3 tbsp Gourmet Garden Lightly Dried Parsley 1/4 cup Gourmet Garden Lightly Dried Cilantro, or as desired 3/4 cup organic olive oil 1/4 cup champagne vinegar, or to taste 2 tsp honey or agave syrup Zest of 2 limes 1 tbsp freshly squeezed lime juice 1 tsp Gourmet Garden Garlic Paste 2 pinches Gourmet Garden Lightly Dried Chile Pepper Flakes Kosher or fine sea salt and freshly ground black pepper, to taste Garnishing Fresh peach wedges, brushed lightly with lime juice (to keep them from turning brown) Gourmet Garden Lightly Dried Parsley Fresh mint sprigs
  • 4 servings



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