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
6 lime wedges (optional)
How to Make It
Place first 3 ingredients in a large bowl, stirring with a whisk. Add chicken; toss well to coat. Cover and refrigerate 1 hour.
To prepare salsa, combine onion and next 6 ingredients (through jalapeño); stir in 1/4 teaspoon salt. Let stand 1 hour.
Preheat grill to medium-high heat.
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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This is an easy meal to make on a summer's night when peaches are at their peak. I marinaded the thighs a bit longer - 4 hours - and they were tender and juicy. Served over a bed of roasted garlic couscous, the salsa was pleasing to both the eye and the palate. A side of steamed snap peas and a glass of chardonnay and who needs to go to a restaurant to have a meal like this?
This is a recipe that is easy to make and delicious- doable for a week night. I used pounded out chicken breast since I didn't have any thighs and it was delicious... I let the breast rest and then sliced it across the grain and added the sauce. I didn't have fresh peaches so defrosted some frozen ones. It wasn't beautiful but tasted delicious. I will make this again.
I have to say I am not a fan of what their 4 star rating means.. "worthy of a special occasion" Some things are really good but better than solid and not quite outstanding - worthy of a special occasion makes it seem like it's kind of a pain to make but is good for special things..
This was excellent! Hubby absolutely loved it. My peaches were a little hard, so I through them on the grill for a few minutes to soften them up. That brought out all the juiciness and sweetness in them -- yum! The salsa pairs wonderfully with the chicken. The only thing I changed was that I threw in a little lime zest along with the lime juice as I like the flavor it adds, without the acid. But otherwise I followed the recipe as written. The only thing I would do differently next time is to double (or triple) the salsa. It was really yummy and we ate about 2/3 of it - and I still have 4 chicken thighs left! So I'm going to have to make more!!
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