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A potent blend of citrus zests and juices along with a quartet of aromatic spices makes this healthy and quick chicken marinade recipe amazing. For this sweet and peppery salsa recipe, fresh peaches are caramelized on the grill before being diced and stirred together with chopped jalapeño, lime juice and zest plus a sprinkle of chopped fresh cilantro. Serve the salsa with the grilled chicken or with a basket of chips.




Ingredient Checklist


Instructions Checklist
  • To marinate chicken: Combine 2 tablespoons oil, orange zest, lemon zest, orange juice, lemon juice, garlic, cumin, coriander, 1 teaspoon salt, cinnamon and cardamom in a large bowl.

  • If using bone-in chicken breasts, cut each breast in half crosswise to make two portions; trim visible fat from the chicken and then add to the marinade, tossing to coat well. Cover and refrigerate for at least 4 hours and up to 8 hours.

  • To prepare salsa: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

  • Brush peach halves and onion slices with 1 tablespoon oil. Grill, turning once, until the peaches are marked and starting to soften, 6 to 7 minutes, and the onions are marked and tender, 10 to 11 minutes. Transfer to a cutting board and let cool for 10 minutes.

  • Chop the peaches and onions; transfer to a bowl. Stir in jalapeno, cilantro, lime zest, lime juice and 1/4 teaspoon salt.

  • To grill chicken: If it's not already lit, preheat the grill to 400 degrees F or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

  • Remove the chicken from the marinade, shaking off any excess, and let stand at room temperature for at least 10 minutes and up to 30 minutes before grilling.

  • Oil the grill rack (see Tip). Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 28 to 30 minutes total for breast halves; 32 to 36 minutes for thighs and drumsticks.


Make Ahead Tip: Cover and refrigerate salsa for up to 2 days. Serve at room temperature.

Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.

Nutrition Facts

3-4 oz. chicken & 1/3 cup salsa
257 calories; protein 30.5g; carbohydrates 8.3g; dietary fiber 1.5g; sugars 5.7g; fat 10.9g; saturated fat 2.4g; cholesterol 115.9mg; vitamin a iu 259.3IU; vitamin c 12.6mg; folate 12.4mcg; calcium 28.3mg; iron 1.5mg; magnesium 36.2mg; potassium 431mg; sodium 388.3mg; thiamin 0.1mg.

1/2 other carbohydrate, 4 1/2 lean meat, 1 fat