Grilled Chicken with Fruit Salsa

10 months ago

1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup gluten free soy sauce
1 Tbs. minced peeled fresh ginger
1 Tbs. lemon pepper
2 garlic cloves, minced
6 (6-oz.) skinless, boneless chicken breast halves
Cooking spray
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 Tbs. chopped fresh cilantro
1 1/2 tsp. ground cumin
Coarse salt & fresh ground black pepper, as desired
1 small jalapeño pepper, seeded & chopped (optional)
To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator at least 1 hour, turning once. When ready to cook, prepare and preheat grill. Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 15 to 20 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken. (Yield: 6 servings)

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