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Grilled. Chicken With Salsa

Chef.at.Home's picture
Ingredients
  Lemon juice 1⁄4 Cup (4 tbs)
  Lime juice 2 Tablespoon
  Orange juice 2 Tablespoon
  Canola oil 1 Tablespoon
  Sugar 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Boneless skinless chicken breast halves 16 Ounce (4 Pieces, 4 Ounce Each)
Tomato pineapple salsa
  Plum tomatoes 4 , chopped
  Cubed pineapple 1 Cup (16 tbs) (Fresh)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped red onion 1⁄3 Cup (5.33 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Minced fresh cilantro 3 Tablespoon
  Jalapeno pepper To Taste, seeded and finely chopped
Directions

In a large resealable plastic bag, combine the first eight ingredients; add the chicken.
Seal the bag and turn to coat; refrigerate for 4 hours.
Meanwhile, in a small bowl, combine the salsa ingredients.
Cover and refrigerate until serving.
Drain and discard the marinade.
Grill, covered, over medium heat for 5-6 minutes on each side or until the juices run clear.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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