Ingredients
For the peaches:
- 2 peaches, peeled, pitted and diced
- 1 whole garlic clove, peeled
- pinch dill seeds
- pinch cayenne pepper (or more if you want them extra spicy)
- 1/2 cup distilled white vinegar
- 1/2 cup water
- 1 heaping teaspoon pickling salt
For the Chicken Tacos:
- 1 lb boneless, skinless chicken breasts
- zest and juice of 1 lemon
- zest and juice of 1 lime
- zest and juice of 1 orange
- 2 whole garlic cloves, minced
- 1 heaping teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- corn tortillas
- cilantro for garnish
Instructions
To make the pickles:
- Place the diced peaches, garlic clove, dill seed and cayenne in a quart size mason jar.
- Make the brine by combining vinegar, water and pickling salt in a small sauce pan. Heat over medium-high heat until barely simmering. Remove brine from heat and pour over peaches. Let sit on the counter until it cools off and then place peaches in fridge until ready to use. *PEACHES ARE BEST MADE A DAY OR TWO IN ADVANCE.
To make chicken:
- Place chicken breasts in a large ziplock baggie or glass container with tight fitting lid. Add zest and juice of the lemon, lime and orange. Add minced garlic, salt, pepper and olive oil. Wearing plastic gloves, mixed the chicken into the marinade until it’s thoroughly combined. Chicken can marinate up to 6 hours but let it sit at least 1 hour before grilling.
- When ready to grill, heat a gas grill to medium-high heat. Turn the heat back to medium and place chicken on the grill and cook over medium heat for 5 minutes per side until throughly cooked through. Remove chicken from grill and let cool 5 minutes before cutting.
To make tacos:
- Place warm chicken in a corn tortilla. Top with desired amount of pickled peaches and garnish with fresh cilantro.
Notes
The pickles need to be made 2 days in advance and the chicken tastes best when it marinates for at least 2-3 hours so plan ahead!!