Ingredients
4pcschicken breastspounded to even thickness and brined in saltwater (*see easy instructions below)
1tbspolive oil
2tspgingerground
1tspkosher salt
½tspblack pepper
½tspgarlic powder
½tsppaprika
2pcspeachespitted and diced
1pcjalapeñocored and finely-chopped
½cupcilantro
⅓cupred bell pepper
⅓cupred onion
1pclime
Preparation
TO MAKE THE BAKED GINGER CHICKEN:
Fill a large bowl with warm water and kosher salt. Stir to combine until most of the salt is absorbed.
Add the chicken breasts and let them sit in the mixture to brine for 15 minutes or you can also cover the bowl and refrigerate for up to 6 hours.
Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. Preheat oven to 450 degrees F.
Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
In a separate small bowl, whisk the ginger, salt, pepper, garlic powder, and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
Bake for 15 to 18 minutes, or until the chicken is cooked through and no longer pink. While the chicken cooks, prepare your peach salsa.
Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5 to 10 minutes.
Serve immediately, topped with the peach salsa.
TO MAKE THE FRESH PEACH SALSA:
Stir all ingredients together in a small bowl until combined. Taste and season with extra ginger and salt if needed. Serve immediately.
