Grilled Chicken with Strawberry Chili Salsa

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The addition of jalapeno to fruit salsa adds wonderful heat. Leave in more or less jalapeno seeds depending on your threshold.


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.

Abonnez-vous pour 1 $
et obtenez 1 mois GRATUIT

à l’achat de certains plans d’abonnement