Mexican Spiced Grilled Chicken with Nectarine Salsa

Ingredients

• 2 pounds skinless, boneless chicken breast halves or thighs, cut into 2-inch pieces or left whole, if you prefer to skip the skewers.

For The Marinade:

• 2 tablespoon dark brown sugar (or substitute coconut sugar)
• 1 tablespoon chili powder
• 2-3 cloves finely chopped garlic (about 1 tablespoon)
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon freshly ground black pepper
• 2 tablespoon olive oil
• 2 tablespoon fresh lime juice

• For The Salsa:

• 2 cups finely diced nectarine or mango (about 3 nectarines or 2 mangoes)
• ½ cup finely diced red bell pepper
• ¼ cup minced red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 small jalapeño or Serrano pepper seeded and finely minced
• 1 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 1 peeled avocado finely diced

Directions

1. Combine marinade ingredients in a large bowl: brown sugar (2 tablespoons), chili powder (1 tablespoon), garlic (1 tablespoon), salt (1 teaspoon), cumin (1 teaspoon), pepper (½ teaspoon), olive oil (2 tablespoons), and lime juice (2 tablespoons). Mix well. Add chicken and stir to thoroughly coat. Cover and refrigerate for an hour or two. Thread chicken pieces onto 8 (12-inch) metal skewers.


2. Combine salsa ingredients except the avocado: nectarine (2 cups), red bell pepper (½ cup), red onion (¼ cup), Jalapeno, cilantro (2 tablespoons), salt (1 teaspoon), and lime juice (2 tablespoons). Mix well. Gently stir in the avocado.


3. Preheat the grill to medium-high. Cook the chicken kebabs for about 6 minutes per side or until the chicken is cooked through. Serve with the salsa!

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