Lime Salsa Chicken Recipe - Cooking Index
Lime Salsa Chicken Recipe - Cooking Index
| Chicken | ||
| 4 | Breasts - chicken, halves, - broiler/fryer, halves | |
| Boned - skinned | ||
| Marinade | ||
| 1/4 cup | 59ml | Juice - lime |
| 2 tablespoons | 30ml | Sherry |
| 2 tablespoons | 30ml | Oil - olive, light |
| 1/2 teaspoon | 2.5ml | Oregano |
| 1/2 teaspoon | 2.5ml | Garlic salt |
| Salsa | ||
| 1 | Tomato - peeled, seeded, - (medium) chopped | |
| 1 | Onion - green, sliced (large) | |
| 1/4 cup | 59ml | Olives - black, sliced |
| 3 tablespoons | 45ml | Marinade - - reserved from above |
| 1 tablespoon | 15ml | Chili - jalapeno, seeded, - chopped |
| 1 tablespoon | 15ml | Cilantro - chopped |
| 1 tablespoon | 15ml | Mint - chopped |
| 1 tablespoon | 15ml | Almonds - slivered |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| Garnish | ||
| Avocado - sliced | ||
| Tortilla chips |
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
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