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Ginger Lime Chicken With Salsa

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  Vegetable oil 15 Milliliter (1 Tablespoon)
  Grated lime rind 1⁄4 Teaspoon
  Lime juice 2 Teaspoon
  Dijon mustard 1 Teaspoon
  Grated gingerroot 1 Teaspoon
  Boneless, skinless, chicken breasts 4
  Pepper To Taste
For salsa
  Sweet red pepper 1
  Vegetable oil 1 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Diced peeled seeded tomatoes 375 Milliliter (1 1/2 Cup)
  Chopped fresh coriander/Chopped fresh parsley 15 Milliliter
  Mint 15 Milliliter, chopped (1 Tablespoon)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Lime juice 1 Teaspoon
  Granulated sugar 1⁄2 Teaspoon
  Salt To Taste
  Hot pepper sauce To Taste

In bowl, whisk together oil, lime rind and juice, mustard and ginger root; add chicken, turning to coat.
Marinate, covered, in refrigerator for at least 1 hour or up to 8 hours.
On greased grill over medium hot coals or on medium high setting, cook chicken for 4 to 6 minutes per side or until no longer pink inside.
Sprinkle with pepper to taste.
Serve with Salsa.
Broil or grill pepper until charred on all sides, about 15 minutes.
Let cool; peel, seed and chop.
Set aside in bowl.
In skillet, heat oil over medium heat; cook garlic for 3 to 5 minutes or until softened but not browned.
Add to red pepper along with tomatoes, coriander, mint, vinegar, lime juice, sugar, salt, and hot pepper sauce or to taste.

Recipe Summary

Difficulty Level: 
Side Dish

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Ginger Lime Chicken With Salsa Recipe