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Lime salsa chicken
Artist: _
Categories: Central American, Chicken, Exotic, Mexican, North American, Poultry, South American
Yield: 4
Rating: 0
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Ingredients:
CHICKEN
4 ea Breasts, chicken, halves
-- broiler/fryer, halves
-- boned, skinned
MARINADE
1/4 cupJuice, lime
2 tbspSherry
2 tbspOil, olive, light
1/2 tspOregano
1/2 tspGarlic salt
SALSA
1 medTomato, peeled, seeded
-- chopped
1 largeOnion, green, sliced
1/4 cupOlives, black, sliced
3 tbspMarinade
-- reserved from above
1 tbspChili, Jalapeno, seeded
-- chopped
1 tbspCilantro, chopped
1 tbspMint, chopped
1 tbspAlmonds, slivered
1/4 tspSalt
1/4 tspPepper
GARNISH
Avocado, sliced
Tortilla chips
Procedures:
1Marinade: =========
2in a large bowl or resealable plastic bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt.
3remove three tablespoons of marinade; set aside.
4add chicken to the remaining marinade, turning to coat.
5Marinate in refrigerator for 1 hour.
6chicken: ========
7remove the chicken from the marinade; reserve marinade.
8in a small saucepan, place the reserved marinade; heat to boiling and boil for 1 minute.
9place the chicken on grill with rack about 8 inches from heat source.
10Brush the heated marinade over chicken.
11Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork tender.
12arrange chicken on the platter.
13Serve with salsa.
14Garnish with avocado slices and tortilla chips.
15salsa: ======
16in a bowl, mix all of the ingredients well, and chill for an hour or more before serving.
17cook: m.
18Lynne armstrong, wilmington, delaware
 
 
 
 

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