West Coast Chicken with Kiwi Salsa |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This delicious summer grill recipe was printed in a recent magazine. I believe it was Cooking Light. We really enjoyed it and will make it often. Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts |
1/4 cup balsamic vinegar |
1/4 cup frozen orange juice concentrate, thawed |
1 tablespoon oil |
1/2 cup chopped cilantro leaf |
1 teaspoon salt |
2 cloves crushed garlic |
1/2 teaspoon ground black pepper |
4 kiwi fruits, peeled and cut |
1 cup chopped yellow bell pepper (1 small) |
1 cup chopped strawberry (about 8) |
1/4 cup minced red onion |
Directions:
1. Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
2. Remove 2 tbsp of mixture and set aside for salsa dressing.
3. Add garlic and pepper to remaining mixture for marinade.
4. Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
5. Let stand 20- 30 minutes; turn chicken occasionally.
6. Meanwhile, prepare salsa.
7. Peel kiwi.
8. Cut crosswise into 1/4 thick slices; stack slices and cut into quarters.
9. Toss kiwi in reserved dressing with pepper, strawberries and red onion.
10. Set aside.
11. Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
12. Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature).
13. Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
14. Serve chicken with salsa, black beans and french bread.
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