Indian-Spiced Chicken, Peppers and Peaches

Makes 4
Prep 15 m
Grill 25 m



  1. 1 of 3 Prep charcoal grill with medium-hot coals or heat gas grill to medium-high.
  2. 2 of 3 Using 12-inch-wide heavy-duty aluminum foil, cut 4 pieces 32 inches long; fold each piece in half to make a 16 x 12-inch rectangle. Generously coat foil pieces with nonstick cooking spray.
  3. 3 of 3 In a large bowl, stir together cumin, coriander, salt, oil and grated ginger. Rub half of this mixture over chicken; set aside. Stir lime juice into remaining mixture. Add peaches, sweet potato, pepper and scallions; toss to coat completely. Evenly place peach mixture on one half of each foil piece. Top each with seasoned chicken.

Create a packet:

  1. 1 of 1 Fold second half of foil over chicken and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack; grill 25 minutes. Open packets carefully; transfer contents to 4 serving plates.
Nutrition Information for Indian-Spiced Chicken, Peppers and Peaches
Servings Per Recipe: 4
Per Serving: 673 mg sodium, 4 g fiber, 7 g Fat, total, 66 mg chol., 29 g pro., 33 g carb., 306 kcal cal.