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.
Cooking Light JUNE 2014
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.
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