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Santa Fe Grilled Chicken

  • Prep Time: 10 minutes
  • Serving Size: 6
  • 1 (4-pound) package Fresh Pick Of The Chicken
  • Juice Of 2 To 3 Fresh Limes (Half 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 Onions
  • 1 Jalapeno Pepper, Seeded And Minced
  • 2 Garlic Cloves, Minced
  • 1 teaspoon Ground Cumin
  • Dash Chili Powder
  • 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. Meanwhile, prepare salsa. In small bowl, combine remaining 1 tablespoon lime juice and remaining 1/2 tablespoon oil, peaches, red onion, jalapeno pepper, garlic and cumin. Prepare outdoor grill or preheat broiler. 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.