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Grilled Chili-Lime Chicken And Peach Salsa
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Grilled Chili Lime Chicken and Peach Salsa

Course Chicken, Main Course
Cuisine American
Keyword grilled-chili-lime-chicken-peach-salsa
Prep Time 15 minutes
Cook Time 14 minutes
Resting time 5 minutes
Servings 6 servings
Calories 341kcal
Author Melissa Sperka

Ingredients

  • 2 ½ lb boneless skinless chicken breasts (6 pieces)
  • Marinade:
  • 2 tsp dark chili powder
  • 1 ½ Tbsp brown sugar
  • 2 Tbsp olive oil
  • 2 Tbsp key lime juice
  • 3 large garlic cloves minced
  • ½ tsp onion powder
  • ½ tsp garlic salt
  • 1 Tbsp chopped cilantro
  • ¼ tsp black pepper
  • Peach Salsa:
  • 2 Tbsp fresh lime juice
  • 3 Tbsp honey
  • 3 large peaches peeled and diced
  • 1 small jalapeno pepper seeds removed and chopped
  • 2 Tbsp red bell pepper small dice
  • ¼ cup red onion finely diced
  • ¼ cup chopped cilantro
  • tsp salt

Instructions

  • Mix together marinade ingredients in a small mixing bowl. Place chicken into a shallow dish or large plastic storage bag. Pour marinade over the chicken rubbing into the meat. Cover and refrigerate for at least 4 hours or overnight.
  • To grill: Oil the grill grates and grill over medium-high heat for 5-7 minutes per side or until the juices run clear. Adjust depending on the thickness of the chicken. Rest for 5 minutes before serving.
  • To make the salsa: In a medium-size mixing bowl, whisk together the lime juice and honey. Toss with peaches, pepper, onion, cilantro and salt.
  • Cover and chill for 30 minutes. Serve over grilled chicken. (Makes 1 ½ cups)

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 22g | Protein: 41g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 475mg | Potassium: 911mg | Fiber: 2g | Sugar: 19g | Vitamin A: 676IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg