Ginger Lime Chicken With Salsa
|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|
|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|
|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.