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Peach Mango Salsa Marinade

 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.