Canned peaches are the secret ingredient that sweetens up this spicy grilled Jerk Chicken.
I received free samples of Libby’s fruits mentioned in this post. By posting this recipe, I am entering a contest sponsored by Libby’s Fruits and Vegetables and am eligible to win prizes. I was not compensated for my time.
I’ve always loved to cook from scratch, but I’m gonna share a little secret with you. I like to take shortcuts whenever I possibly can. I confess. I buy things like Italian Seasoning and Pumpkin Pie spice mixes. I can’t be bothered to make my own. I also stockpile Pillsbury pie crusts and the pizza dough from Safeway’s bakery because they’re way easier and no one except us will ever know.
Another shortcut time saver I count on is canned fruit. Yes, I do know it’s the middle of summer, and just about every fruit is fresh and abundant. In fact, I have a refrigerator full of watermelon, nectarines, grapes, cherries and kiwis right now, but I always keep a few cans of canned peaches and pears in my pantry too. After all, you never know when the quality at the grocery store will be subpar, or when your recipe can’t wait for them to fully ripen.
I feel like people think canned fruits and vegetables are not as nutritious as fresh, but that’s not at all true. As long as you’re buying canned fruit that’s packed in its own juice, or water (and vegetables that are free from sauces and salt), they’re just as good as the ones you pick from the tree. In fact, sometimes they’re even higher in vitamins because they’re picked and packed at the peak of freshness.
Plus, have you ever bought a bunch of peaches for a cobbler or any recipe, only to find that they’re dry and mealy? And how about trying to peel peaches… Two things you’ll never have to worry about with canned peaches, or any canned fruit. It’s just my little secret that still counts as scratch cooking, but makes you a better cook. You’re welcome.
Canned fruit is one of those staple items that should be in everyone's pantry - just in case you're craving something sweet to go with your yogurt, or to use as a creative ingredient in a savory recipe, like this grilled Jerk Chicken.
I love all of the spicy Caribbean flavors in Jerk chicken, but sometimes it needs just a little bit more sweet to balance the heat. Hello, canned peaches! I pureed them and added them to the Jerk spice mix, along with some kefir, (which, in case you didn't know, is the world's best chicken tenderizer) to make a marinade. A quick sit for about 30 minutes while the brown rice cooks, and then you're ready to grill.
Sweet and Spicy Grilled Jerk Chicken
- 1 can Libby's peaches packed in 100% fruit juice, drained
- ¼ cup plain nonfat kefir
- 2 habanero peppers stemmed and seeded
- 4 scallions
- 2 teaspoons allspice
- 1 tablespoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 ½ pounds boneless skinless chicken breast, cut into 1" wide strips
- Combine all of the ingredients, except the chicken, in a blender and blend until smooth.
- Pour the mixture into a glass bowl, and add the chicken.
- Toss the chicken well to coat with the marinade.
- Cover, and refrigerate for 30 minutes (or longer if desired)
- Heat the grill to 400 degrees, or high heat.
- Remove the chicken from the marinade and thread the strips onto skewers
- Grill the chicken for about 5-6 minutes, or until it is no longer pink inside.
Do you use canned fruit in your recipes? What do you like to make with it? Or do you just like to eat it right from the can?