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Broiled chicken thighs with peach and mint salsa

Chicken with peach and mint salsa
Chicken with peach and mint salsa

This simple recipe marinates the chicken for an hour in Asian spices. Then you cook them on the grill or under the broiler. It is descended from a Weight Watchers recipe and is quite low in calories. You can make the whole thing in about half an hour after the 1 hour marination.

Chicken with peach and mint salsa

Orange zest from one orange, chopped

  • Juice from one orange
  • 1 jalapeno pepper, seeded and sliced thin
  • 3 garlic cloves mashed or pressed
  • 2 Tb soy sauce
  • 1 Tb Asian fish sauce
  • 1 Tb brown sugar
  • 6 chicken thighs, skins removed
  • 1 peach
  • 1 red and 1 orange pepper, diced
  • 1 small onion, diced
  • ¼ cup fresh mint, chopped
  • 3 Tb rice vinegar (or use white vinegar)
  • 1 tsp sugar
  • Rice
  1. Peel the orange zest and chop it into smaller pieces.
  2. Mash the garlic and put it in a 1 gallon zip lock bag with the zest.
  3. Cut the jalapeno pepper lengthwise and remove most of the seeds.
  4. Chop the jalapeno pepper and add to the bag.
  5. Squeeze the orange juice into a small pitcher
  6. Add the soy and fish sauce to the pitcher,
  7. Add the brown sugar and stir.
  8. Add the liquids and sugar to the bag and add the chicken thighs.
  9. Allow to marinate, refrigerated for an hour.
  10. Meanwhile, chop the red and yellow pepper and onion and add to a mixing bowl
  11. Plunge the peach into boiling water for one minute to loosen the skin. Drop the peach into cold water and pull off the skin. Chop the peach into small piece, discarding the pit, and mix with the peppers and onion.
  12. Add the vinegar and sugar to the salsa mixture.
  13. After one hour, remove the chicken thighs and cook them over a hot fire on a grill, or under the broiler. Cook about 5-6 minutes on each side, until the internal temperature is about 165° F.

Serve the thighs with the salsa and rice.

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