Rating: 4.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Ruth Cousineau
Recipe by Cooking Light June 2014

Gallery

Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
45 mins
total:
1 hr 45 mins
Yield:
Serves 6 (serving size: 1 thigh and about 1/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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.

Nutrition Facts

194 calories; fat 10.4g; saturated fat 2.3g; mono fat 5.2g; poly fat 1.7g; protein 20g; carbohydrates 5g; fiber 1g; cholesterol 110mg; iron 1mg; sodium 367mg; calcium 17mg.
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