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© Meredith Corporation. All rights reserved. Used with permission.
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°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 jalapeño, cilantro, lime zest, lime juice and 1/4 teaspoon salt.
To grill chicken: If it’s not already lit, preheat the grill to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°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. Grill the chicken with the lid closed, turning once, until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 28 to 30 minutes total for breast halves; 32 to 36 minutes for thighs and drumsticks.