Lime Salsa Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CHICKEN
4 each: Breasts, chicken, halves,, broiler/fryer, halves, - boned, skinned
MARINADE
1/4 cup: Juice, lime
2 tbsp: Sherry,
2 tbsp: Oil, olive, light
1/2 tsp: Oregano,
1/2 tsp: Garlic salt,
SALSA
1 medium: Tomato, peeled, seeded,, chopped
1 large: Onion, green, sliced
1/4 cup: Olives, black, sliced
3 tbsp: Marinade, reserved from above
1 tbsp: Chili, Jalapeno, seeded,, chopped
1 tbsp: Cilantro, chopped
1 tbsp: Mint, chopped
1 tbsp: Almonds, slivered
1/4 tsp: Salt,
1/4 tsp: Pepper,
GARNISH
Avocado, sliced
Tortilla chips,
Directions:
Marinade: =========
In a large bowl or resealable plastic bag, make the marinade by
mixing together the lime juice, sherry, oil, oregano, and garlic salt.
Remove three tablespoons of marinade; set aside.
Add chicken to the remaining marinade, turning to coat. Marinate
in refrigerator for 1 hour.
Chicken: ========
Remove the chicken from the marinade; reserve marinade.
In a small saucepan, place the reserved marinade; heat to
boiling and boil for 1 minute.
Place the chicken on grill with rack about 8 inches from heat
source. Brush the heated marinade over chicken. Grill, turning and
basting frequently with marinade, about 16 - 20 minutes, or until
chicken is fork tender.
Arrange chicken on the platter. Serve with salsa. Garnish with
avocado slices and tortilla chips.
Salsa: ======
In a bowl, mix all of the ingredients well, and chill for an
hour or more before serving.
Cook: M. Lynne Armstrong, Wilmington, Delaware
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp
In a large bowl or resealable plastic bag, make the marinade by
mixing together the lime juice, sherry, oil, oregano, and garlic salt.
Remove three tablespoons of marinade; set aside.
Add chicken to the remaining marinade, turning to coat. Marinate
in refrigerator for 1 hour.
Chicken: ========
Remove the chicken from the marinade; reserve marinade.
In a small saucepan, place the reserved marinade; heat to
boiling and boil for 1 minute.
Place the chicken on grill with rack about 8 inches from heat
source. Brush the heated marinade over chicken. Grill, turning and
basting frequently with marinade, about 16 - 20 minutes, or until
chicken is fork tender.
Arrange chicken on the platter. Serve with salsa. Garnish with
avocado slices and tortilla chips.
Salsa: ======
In a bowl, mix all of the ingredients well, and chill for an
hour or more before serving.
Cook: M. Lynne Armstrong, Wilmington, Delaware
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp