Grilled Chicken Thighs with Peach-Lime 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.

Yield:

Serves 6 (serving size: 1 thigh and about 1/3 cup salsa)

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Calories 194
Fat 10.4 g
Satfat 2.3 g
Monofat 5.2 g
Polyfat 1.7 g
Protein 20 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 110 mg
Iron 1 mg
Sodium 367 mg
Calcium 17 mg

Ingredients

3 tablespoons olive oil
1 teaspoon ground cumin
6 garlic cloves, minced
6 (5-ounce) skinless bone-in chicken thighs, trimmed
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh basil
1 1/2 teaspoons chopped fresh mint
1 1/2 teaspoons fresh lime juice
1/2 teaspoon sugar
2 ripe peaches (about 1/2 pound), peeled and chopped
1 red or green jalapeño pepper, minced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
Cooking spray
6 lime wedges (optional)

Preparation

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

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

3. Preheat grill to medium-high heat.

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.

Note:

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.

Ruth Cousineau,

June 2014