Tropical Grilled Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1½ pounds thin-sliced boneless skinless chicken breasts
02 -
8 ounces Island Salsa or mango-pineapple salsa
03 -
⅓ cup lime juice
04 -
¼ cup olive oil
05 -
½ teaspoon freshly ground black pepper
→ Bell Peppers
06 -
1 large yellow bell pepper, sliced into ½-inch wide strips
07 -
2 tablespoons olive oil
08 -
1 teaspoon kosher salt
09 -
½ teaspoon freshly ground black pepper
→ Garnishes
10 -
4 ounces Island Salsa
11 -
½ cup diced mango
12 -
⅓ cup pineapple tidbits
13 -
2-4 tablespoons fresh cilantro (optional)
# Instructions:
01 -
Combine chicken, salsa, lime juice, olive oil, and black pepper in large plastic bag. Marinate in refrigerator for at least 30 minutes or overnight.
02 -
Lightly oil grill grates and preheat grill to medium-high heat.
03 -
Place peppers in grill basket, drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
04 -
Grill chicken for 4-5 minutes per side with lid closed until cooked through. Simultaneously grill peppers in basket, stirring occasionally.
05 -
Place chicken on serving platter. Top with additional salsa, mango, pineapple, and optional cilantro.
# Notes:
01 -
Can use frozen mango and pineapple that's been thawed
02 -
Keeps in refrigerator up to 5 days
03 -
Can be frozen up to 4 months