4 tablespoons fresh lime juice
1/4 cup olive oil
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
6 chicken breasts
Spicy Salsa:
3 medium red or yellow tomatoes, seeded, chopped
1 clove garlic, minced
1/4 cup finely chopped red onion
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons seeded, minced jalapeno pepper
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 avocado, peeled, pitted, sliced into wedges for garnish, optional
1 tablespoon finely chopped cilantro for garnish, optional


1. Prepare Chicken: In shallow baking dish, mix together lime juice, olive oil, chili powder and pepper. Add chicken, turning to coat. Cover and marinate in refrigerator at least 1 hour.
2. Meanwhile, prepare Spicy Salsa: In medium bowl, mix together tomatoes, garlic, red onion, cilantro, lime juice, jalapeno, salt and cumin. Keep at room temperature for about 1 hour.
3. Heat grill to medium. Place chicken on grill, skin side down, at least 8 inches from heat. Grill about 8 minutes, turn chicken and grill about 8 minutes more or until fork can be inserted in chicken with ease and juices run clear. Remove chicken to serving platter. Spoon Spicy Salsa over each piece and garnish, if desired, with avocado wedges and sprinkle with cilantro.
The chicken in the following recipe may be broiled instead of grilled. Place chicken on broiler pan, skin side down; broil about 10 minutes, turn and broil about 10 minutes more or until fork tender.
Grilled Chicken Breasts w
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