Grilled Chicken with Fruit Salsa
Ingredients
- 4-6 boneless chicken breasts
- 4 Serrano chilies, seeded and chopped
- 2 limes, juiced
- 1/3 C. oil
- 2/3 C. fresh orange segments
- 1/4 C. tequila
- Fruit Salsa:
- 4 Serrano chilies, seeded and chopped
- 2 fresh navel oranges, peeled and divided into segments
- 1 1/4 C. fresh pineapple, chopped
- 1/3 C. honeydew melon, chopped
- 1/3 C. cantaloupe, chopped
- Juice of 1 lime
- 2 Tbs. oil
- 1/4 C. fresh cilantro, chopped
Directions
Cut small slits in each chicken breast. Combine remaining ingredients in a blender and blend until smooth. Pour over chicken breasts and marinate in the refrigerator overnight. Prepare fruit salsa a couple of hours before grilling chicken and allow it to sit at room temperature. Grill or broil chicken breasts until fully cooked, basting with marinade as the chicken cooks. Garnish with fruit salsa. You may substitute jalapeno peppers for Serrano peppers; however, only use 1-2.
The Skinny: Use skinless chicken breasts to cut down on some fat.
