Grilled Chicken with Strawberry Chili Salsa
Published April 13, 2017
|Prep Time: 0:35||Cook Time: 0:08||Serves: 4|
The addition of jalapeno to fruit salsa adds wonderful heat. Leave in more or less jalapeno seeds depending on your threshold.
- 1 medium fresh lime(s)
- 2 tsp minced garlic (10 ml)
- 2 tsp olive oil (10 ml)
- 1⁄2 tsp table salt (2 ml)
- 1⁄4 tsp black pepper (1 ml)
- 1 pound(s) uncooked boneless skinless chicken breast(s) ( 115 g [4 oz] each breast)
- 2 cup(s), raw strawberries, 1.25-cm (1/2-in) diced
- 1 cup(s) pineapple, 1.25-cm (1/2-in) freshly diced
- 1⁄4 up(s), sliced uncooked red onion(s) (60 ml)
- 2 Tbsp cilantro (30 ml)
- 2 tsp jalapeño pepper(s) (10 ml)
- 1 tsp sugar (5 ml)
- 2 spray(s) cooking spray
- Preheat grill (or grill pan) to medium-high.
- Zest lime; set aside. Juice lime; set aside.
- In a medium bowl, combine 15 ml (1 Tbsp) lime juice, garlic,2 ml (1/2 tsp) oil, salt and pepper. Add chicken to bowl; turn to coat both sides and set aside.
- In another medium bowl combine strawberries, pineapple, onion, cilantro, jalapeno, sugar, remaining lime juice, remaining 7 ml (1 1/2 tsp)oil and reserved lime zest; set aside.
- Off heat, lightly coat a grill rack with cooking spray. Grill chicken, flipping once, until an instant read thermometer inserted in thickest part of meat registers 75°C (165°F), 3 to 4 minutes per side. Serve chicken with salsa spooned over top.
Serving size: 1 chicken breast and 75 ml (2/3 cup) salsa
Test jalapeno to make sure it has heat. Some chilies are totally mild with no heat. If it’s a hot chili and you don’t want too much heat, remove the seeds. Just make sure not to touch the seeds with your bare hands.