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1
Rinse the chicken and pat dry.
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2
Combine the vegetable oil, garlic and salt in a shallow bowl; mix well.
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3
Add the chicken.
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4
Marinate, covered, in the refrigerator overnight.
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5
Cold smoke the chicken.
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6
Grill the chicken over medium-hot coals until cooked through, turning occasionally.
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7
For The Salsa: Mix the peaches, strawberries, red onion, chili powder, cilantro, tequila, lime juice and orange juice in a medium bowl.
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8
Chill, covered, in the refrigerator.
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9
Simmer the vinegar in a non-reactive saucepan until reduced by two-thirds.
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10
Remove from heat.
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11
Stir in the lime juice.
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12
Let stand until cool.
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13
Pour into a squeeze bottle.
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14
For The Spoon Bread: Combine the garlic, onion, milk and chicken stock in a medium saucepan.
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15
Bring to a boil.
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16
Stir in the cornmeal.
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17
Cook over medium heat for 15 to 20 minutes or until thickened, stirring frequently.
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18
Remove from heat.
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19
Add the cheese, chiles, syrup, salt and egg yolks, mixing well.
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20
Beat the egg whites in a mixer bowl until stiff peaks form.
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21
Fold into the batter.
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22
Pour into a 9x12-inch greased baking pan.
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23
Bake at 350F (180C) for 1 hour and 20 minutes.
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24
To Assemble: Place a chicken breast and a serving of spoon bread on each individual serving plate.
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25
Spoon the salsa on top of the chicken.
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26
Garnish by squeezing designs of balsamic lime reduction over the entire plate.
