Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on Time
45 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 6 (serving size: 1 thigh and about 1/3 cup salsa)

We love the combination of sweet peaches and fiery peppers; seed the jalapeño if you prefer a dish with hints of pepper flavor, minus the burn.

How to Make It

Step 1

Place first 3 ingredients in a large bowl, stirring with a whisk. Add chicken; toss well to coat. Cover and refrigerate 1 hour.

Step 2

To prepare salsa, combine onion and next 6 ingredients (through jalapeño); stir in 1/4 teaspoon salt. Let stand 1 hour.

Step 3

Preheat grill to medium-high heat.

Step 4

Remove chicken from marinade; discard marinade. Let chicken stand at room temperature 30 minutes. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and black pepper. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Serve with salsa and lime wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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