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Grilled Maple Chicken with Peach Salsa


Serves: 4 / Preparation time: 15 minutes (plus marinating time)
Total time: 35 minutes Created by Darlene Zimmerman, MS, RD, for
Heart Smart and tested by Susan M. Selasky for
the Free Press Test Kitchen.
281 calories (26% from fat), 8 grams fat (1
gram sat. fat, 0 grams trans fat), 24 grams
carbohydrates, 27 grams protein, 266 mg
sodium, 72 mg cholesterol, 44 mg calcium, 1
gram fiber. Food exchanges: 1⁄2 starch, 1 fruit, 3
lean meat.

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  • 4 (4-ounce) boneless skinless
  • chicken breasts
  • 1 ⁄4 cup pure maple syrup
  • 2 tablespoons
  • reduced-sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced, divided
  • 2 medium peaches, diced
  • 1 ⁄3 cup diced red onion
  • 2 tablespoons seeded,
  • minced jalapeno pepper
  • 2 tablespoons chopped fresh
  • cilantropeeled,2 tablespoons lime juice
  • 1 tablespoon plus 1 teaspoon
  • canola oil
  • 1 teaspoon sugar
  • 1 ⁄2 teaspoon ground cumin
  • 1 ⁄4 teaspoon salt


Preparation time 15mins
Cooking time 35mins


Step 1

Place chicken in a resealable
plastic bag. In a small bowl,
whisk together the maple
syrup, soy sauce, mustard and
two minced cloves garlic. Pour
marinade over the chicken,
turning to coat evenly. Refrigerate
24 hours, turning occasionally.
To prepare salsa, combine
peaches, onion, jalapeno
peppers and cilantro. In a small
bowl or measuring cup whisk
together lime juice, 1 tablespoon
oil, sugar, cumin, saltand remaining one clove
minced garlic.
Pour dressing over peach
mixture and stir gently to combine.
Refrigerate at least four
hours, allowing flavors to
blend. Prepare the outdoor
grill and brush the grill grate
with the remaining 1 teaspoon
of canola oil to prevent sticking.
Place the chicken on the
grill and discard any remaining
marinade. Grill for approximately
five to eight minutes oneach side or until an internal
temperature of 165 degrees is
Serve each grilled chicken
breast with about 1⁄3 cup peach

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