Author Kim Difficulty Beginner I made this as a freezer meal so check out my video below to see all the ways I prepped a massive chicken haul. Using up some homemade canned salsa made this marinade a snap! You can use store bought peach mango salsa or try a pineapple salsa if you'd rather. I loved the balance of flavors and my kids devoured it - so glad I doubled this one!
Yields 1 Serving Servings Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) 2 ½ lbs boneless skinless chicken breasts or thighs
1 cup peach mango salsa
½ cup chopped medium spiced peppers (anaheim or poblano)
1 tbsp garlic
2 tbsp lemon juice
2 tbsp soy sauce or coconut aminos
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 Cube, slice OR butterfly chicken pieces and add to a Ziploc bag or bowl.
2 Pour remaining ingredients over chicken and mix to coat all pieces. Marinate for minimum of 3 hours (or freeze for a future date).
3 Preheat oven to 400 ℉. Place chicken mixture in 9x13 baking dish and bake for 25-35 minutes.
4 *Can also be cooked on the grill, sautéed on the stovetop, cooked in an Instant Pot or slow cooked in a Crock Pot.
VIDEO
Ingredients 2 ½ lbs boneless skinless chicken breasts or thighs
1 cup peach mango salsa
½ cup chopped medium spiced peppers (anaheim or poblano)
1 tbsp garlic
2 tbsp lemon juice
2 tbsp soy sauce or coconut aminos
2 tbsp olive oil
1 tsp salt
1 tsp pepper
Directions 1 Cube, slice OR butterfly chicken pieces and add to a Ziploc bag or bowl.
2 Pour remaining ingredients over chicken and mix to coat all pieces. Marinate for minimum of 3 hours (or freeze for a future date).
3 Preheat oven to 400 ℉. Place chicken mixture in 9x13 baking dish and bake for 25-35 minutes.
4 *Can also be cooked on the grill, sautéed on the stovetop, cooked in an Instant Pot or slow cooked in a Crock Pot.
Peach Mango Salsa Marinade
AuthorKimDifficultyBeginner
