Tequila Lime Chicken with Grilled Pineapple Mango Salsa Recipe
July 16, 2017
Ingredients
Tequila Lime Chicken
1 pound chicken breasts, pounded into equal thickness
1 lime, zested and juiced
3 tablespoons tequila
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
Kosher salt and black pepper to taste (I used approx. 3/4 t. salt)
Several dashes of hot sauce
Grilled Pineapple Mango Salsa
1 ripe mango, flesh cut from the pit in large flat slices
1 small fresh pineapple, peeled, cored and sliced into rings or wedges
1/4 cup diced red onion
Juice of 1/2 a lime
1 jalapeño, seeded and minced
1/4 cup cilantro leaves, chopped
1/4 teaspoon chili powder
Kosher salt and black pepper to taste
Instructions
- Combine all of the ingredients for the tequila lime chicken marinade in a measuring glass and whisk together.
- Place the chicken breasts in a gallon size freezer bag and pour the marinade over them.
- Press the air out of the bag, seal it and massage the marinade into the chicken.
- Let the chicken marinate for at least 30 minutes or up to an hour.
- Preheat your grill to medium-high heat and brush or spray the grates with oil.
- Place the chicken on the grill at the same time you grill the pineapple and mango.
- Grill the chicken for approximately 4-8 minutes depending on the thickness, then flip over and grill for another 4-8 minutes or until cooked all the way through.
- Preheat grill to medium-high heat and brush or spray the grates with oil.
- Brush the slices of pineapple and mango with oil to prevent them from sticking to the grill grates.
- When the grill is ready place the sliced pineapple and mango on the grates (flesh side down for the mango).
- Grill the pineapple for approximate 3-5 minutes per side depending on the thickness of the slices or until nice grill marks form.
- Grill the mango for approximately 3 minutes total or until nice grill marks form.
- Remove the fruit from the grill and let it cool until it can be handled.
- Cut the mango into slices then remove the skin and cut the flesh into small chunks.
- Cut the pineapple into small chunks.
- Place all of the ingredients for the salsa into a serving bowl and toss together.
- Serve on top or alongside the chicken.
Notes
Serve the chicken and salsa as is or with a side of rice or in tortillas for tacos.
Original recipe visit: Tequila Lime Chicken with Grilled Pineapple Mango Salsa @ reciperunner.com