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Saturday, June 30

Grilled chicken with cherry salsa

Grapefruit, ruby red, juiced
1
Lime, juiced
1
Garlic, chopped
2 cloves
Green pepper, hot, chopped
2 tablespoons
Cumin
1 teaspoon
Salt
1 teaspoon
Chicken breasts
2
Salsa
Cherries, pitted, coarsely chopped
2 cups
Jalapeño, seeded, chopped
1
Onion, white, chopped
1
Basil leaves, chopped
¼ cup
Balsamic vinegar
2 teaspoons
Salt
¼ teaspoon
Pepper, freshly ground
¼ teaspoon
Marinade
  1. In a plastic Ziploc bag, combine the grapefruit and lime juices, garlic, pepper, cumin, and salt.
  2. Add the chicken, and marinate in the refrigerator for 1 to 2 hours.
Salsa
  1. In a glass bowl, combine the cherries, jalapeño, onion, basil, vinegar, salt and pepper.
  2. Refrigerate for at least 1 hour.
Grill
  1. Grill the chicken until it’s no longer pink inside.
  2. Serve with the cherry salsa.

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