Recipes

Prep/Cook Time: 40 Minutes
Servings: 6
Average Rating:

YOU MAY ALSO LIKE

Hawaiian Grilled Chicken	Green Chile Cheeseburgers	Grilled Teriyaki Cornish Hens on Wasabi Slaw	Chicken Paillards With Orange-Thyme Butter	Grilled Dry-Rubbed Roaster with Cool & Creamy Salsa

1	package PERDUE® Fresh Split Chicken Breasts PERDUE® Fresh Split Chicken Breasts (806)
1	package PERDUE® Fresh Chicken Drumsticks PERDUE® Fresh Chicken Drumsticks (808)
1	package PERDUE® Fresh Chicken Thighs (4-5 pcs) PERDUE® Fresh Chicken Thighs (4-5 pcs) (645)
2	fresh limes (1/2 cup), divided
2	tablespoons vegetable oil, divided
	Salt and ground pepper to taste
1	cup diced fresh or frozen, peaches
1/4	cup finely chopped red onion
1	Jalapenó pepper, seeded and minced
2	cloves garlic, minced
1	teaspoon ground cumin
	Dash of chili powder

1. In medium bowl, combine 7 tablespoons lime juice and 1 1/2 tablespoons oil. Add chicken, salt and pepper; cover and marinate in the refrigerator 2 to 4 hours.
2. Meanwhile, prepare salsa. In small bowl, combine remaining 1 tablespoon lime juice and remaining 1/2 tablespoon oil, peaches, red onion, jalapenó pepper, garlic and cumin.
3. Prepare outdoor grill or preheat broiler.
4. Remove chicken from marinade. Sprinkle with chili powder and place on cooking surface of grill over medium-hot coals, or on broiler pan. Grill or broil 6 to 8 inches from heat source, allowing 20 to 30 minutes for breasts and 30 to 40 minutes for thighs and drumsticks, turning occasionally. Serve grilled chicken with salsa.