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Kiwi Marinated Chicken with Maple Yogurt Sauce


For Marinade:

  • 2 lb. chicken breasts
  • 2 SunGold kiwi fruit, peeled and roughly chopped
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • juice of ½ lime
  • ½ tsp sea salt
  • ¼ tsp red pepper flakes

For Sauce:

  • ½ cup plain Greek yogurt
  • 1 tbsp maple syrup
  • zest of 1 lime
  • salt to taste


For Marinade:
In a small blender, place the kiwi fruit, maple syrup, olive oil, lime juice, salt and red pepper flakes and blend until smooth.

Place chicken breasts in a large plastic bag and pound meat with meat pounder or back of a mason jar until meat is ¼-1/2″ inch thick. Pour blended marinade into a new plastic bag, add chicken and thoroughly coat. Set in refrigerator for at least 2-3 hours.

For Sauce:
In a small bowl, mix the yogurt, maple syrup, lime zest until combined. Add salt to taste.

To Serve:
Preheat grill to medium heat. Remove chicken from marinade and let it come to room temperature. Place chicken breasts on grill and cook for about 5 minutes per side. Chicken is thoroughly cooked when reaches an internal temperature of 165F.

Rest chicken for 2 to 4 minutes to cool when done cooking. Once ready to serve, pour maple yogurt sauce on top and serve with sides of choice.

Recipe contributed by Victoria Myers of Die Hard Foodie.

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