As the summer comes to a close that also signifies the end of peach season; it saddens me every year. The sweet, juicy peach is one of my favorite fruits. I’m rather picky about my peaches and IMO the best ones hail from Georgia; however I live in Florida. If you’ve ever traveled through the state during the summer and stopped at a roadside stand you’ll feel like you’re in heaven as you bite into the warm peach with the juices running down your chin.
For those that live on the other coast, California has some lovely organic peaches to rival the Georgia beauties. The cross country trek can take quite a toll on this delicate fruit; in this case you are better served going local.
My favorite way to eat these delightful delicacies is in the raw. But I went a little crazy and bought several this year and found other ways to include them in my meals.
Start with 4+ pastured chicken legs, skin on. Make sure they are not conventional as those poor little birds never got to walk and their wheels have smaller muscles despite any growth enhancing substances they may have received.
Make the marinade. Place the legs in a resealable plastic bag, cover with the marinade and refrigerate for 2-4 hours
Make the salsa
Grill covered over direct heat for 35-45 mins or until no longer pink
Serve with your favorite side and enjoy!
Recipe & Ingredients
4 skin on chicken legs
1/2 cup dry white wine
1 1/2 tsp shredded orange peel
1/3 cup freshly squeezed orange juice
2 tbs olive oil
1 1/2 tsp fresh rosemary (1/2 tsp dried)
2 medium peaches–in a perfect world both local & organic
1/2 cup chopped red pepper
1 ripe avocado (1/2 if using large Florida avocado); peeled, seeded and chopped
1/4 cup purple onion, finely chopped
2 tsp fresh squeezed lime juice
To make the marinade combine wine, orange peel, orange juice, olive oil and rosemary. Whisk well, place chicken legs in a resealable plastic bag, pour marinade over and refrigerate for 2 – 4 hours turning bag occasionally.
In the meantime make the salsa; pit and chop the peaches leaving the peel on and place in a bowl. Add the red pepper, avocado, onion and lime juice. Cover and chill until ready to serve.
Drain the chicken, reserving the marinade. Place the chicken skin side down directly over medium coals and grill for 35-45 minutes or until chicken is no longer pink turning once and brushing with reserved marinade halfway through cooking. Serve with the salsa and your favorite side.
For more Power Athlete friendly recipes please see my blog Paula Lean — the Primal Queen!
John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.
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