Southwestern Chicken with Mango-Peach Salsa |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 chicken breast halves, bone-in |
3 tablespoons sandra lee's all-purpose rub, recipe follows |
1 tablespoon ground cumin |
1/2 teaspoon cayenne |
8 ounces frozen peach slices, diced small |
8 ounces frozen mango chunks, diced small |
1 jalapeno, finely chopped |
1/4 teaspoon salt |
1/4 cup chopped fresh cilantro leaves |
1 lime, juiced |
2 (1.25-ounce) packets original chili seasoning |
3 tablespoons granulated garlic |
1 tablespoon kosher salt |
1 tablespoon salt-free all-purpose seasoning |
2 tablespoons sugar |
Directions:
1. For Salsa:
2. Set up grill for direct grilling over medium-high heat. Oil grate when ready to start cooking.
3. Rinse and pat dry chicken breast; set aside.
4. In a small bowl, mix together All-Purpose Rub, cumin, and cayenne. Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
5. For salsa: In a medium bowl, toss to combine all ingredients. NOTE: It is easier to dice frozen fruit while it is still frozen. Cover and set aside while chicken cooks.
6. Place chicken on hot oiled grill. Grill chicken 5 to 6 minutes per side or until done.
7. INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes.
8. Serve chicken hot with salsa.
9. Sweet and Sassy All-Purpose Rub:
10. Combine all ingredients. Store in air-tight container in cool dry place or freezer.
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