Healthy Eating

Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa

Grilled Honey Mustard Chicken Thighs with Grape and Lime Salsa: Main Image

Quick Facts

Servings: 4
Prep Time: 10 min.
Cook Time: 15 min.
Total: 25 min.
Spoon this fresh grape and lime salsa over smoky, honey mustard chicken—delicious.

Ingredients

  • 8 boneless chicken thighs, pounded thin
  • 1/2 cup prepared honey mustard
  • Grape and Lime Salsa1 med cucumber, peeled, seeded, and chopped
  • 2 cups red or green seedless grapes, cut in half
  • 1/4 cup lime juice
  • 1 tsp lime zest (optional)
  • 2 Tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper, freshly ground

Directions

  • Pre-heat the grill.
  • Brush both sides of each chicken thigh with honey mustard and set them aside.
  • In a medium bowl, stir together the cucumber, grapes, lime juice, lime zest (if desired), olive oil, salt, and pepper; set aside.
  • Grill or sauté the chicken until just firm. Serve the chicken immediately with some of the grape and lime salsa.
Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 621
  Calories from Fat 367 (59%)
(63%) Total Fat 41g
(50%) Saturated Fat 10g
Polyunsaturated Fat 7g
Monounsaturated Fat 17g
(53%) Cholesterol 158mg
(20%) Sodium 469mg
(18%) Potassium 623mg
Total Carbohydrate 31g
(6%) Dietary Fiber 1g
Sugars 13g
Sugar Alcohols 0g
(68%) Protein 34g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.