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Title: Pollo Con Pico De Gallo
Categories: Entree Poultry
Yield: 6 Servings
| PICO DE GALLO | ||
| 1 | md | Tomato |
| 1 | Whole jalapeno pepper | |
| 1/2 | Avocado; peeled and seeded | |
| 1/4 | c | Minced red onion |
| 1 | tb | Kikkoman Teriyaki Sauce |
| 2 | ts | Lime juice |
| 1 1/2 | ts | Minced fresh cilantro |
| CHICKEN | ||
| 6 | Chicken breast halves - (boneless) | |
| 1/2 | c | Kikkoman Teriyaki Sauce |
| 1/2 | ts | Grated lime peel |
| 1 | tb | Lime juice |
| 1 | Garlic clove; pressed | |
Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and 1/2 avocado, peeled and seeded. Combine with 1/4 cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 1/2 teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend.
Rinse chicken chicken and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken. Press air out of bag; close top securely. Marinate 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
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