- 4
Ingredients
- Marinade
- 6 green onions, chopped
- 2 cloves garlic
- 1/2 small hot red chili pepper, seeded
- 3 tablespoons orange juice
- 3 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon thyme
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon curry powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 lbs boneless skinless chicken breasts
- Salsa
- 2 cups diced tomatoes
- 1 sweet red pepper, roasted, seeded and drained
- 1 small mango, peeled and diced
- 4 green onions, chopped
- 3 tablespoons lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoon cider vinegar
- 1 teaspoon honey
Preparation
Step 1
1. In food processor, puree together marinade ingredients.
2. Place chicken in shallow dish or ziplock bag and pour marinade over top, turning to coat well. Cover and marinade in refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
3. Reserving marinade, place chicken meaty side down on greased grill over medium heat. Close lid and cook for 30 minutes, turning occasionally and basting with marinade. Chicken is done when juices run clear when chicken is pierced.
4. Salsa: In bowl, stir together all salsa ingredients. Cover and refrigerate for at least 2 hours or up to 6 hours to allow flavors to blend. Let stand for 30 minutes before serving.
This was great! Marinated 24 hours, made some changes to the salsa (using a regular red pepper instead of roasted). Only change to the marinade was to use mango nectar instead of OJ. Definite, definite repeater!! And the marinade was easy, to boot!