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Title: Lime Salsa Chicken
Categories: Poultry Salsa Tex Chicken
Yield: 4 Servings
| CHICKEN | ||
| 4 | Breasts, chicken, halves, - broiler/fryer, halves, - boned, | |
| MARINADE | ||
| 1/4 | c | Juice, lime |
| 2 | tb | Sherry |
| 2 | tb | Oil, olive, light |
| 1/2 | ts | Oregano |
| 1/2 | ts | Garlic salt |
| SALSA | ||
| 1 | md | Tomato, peeled, seeded, - chopped |
| 1 | lg | Onion, green, sliced |
| 1/4 | c | Olives, black, sliced |
| 3 | tb | Marinade - reserved from above |
| 1 | tb | Chili, Jalapeno, seeded, - chopped |
| 1 | tb | Cilantro, chopped |
| 1 | tb | Mint, chopped |
| 1 | tb | Almonds, slivered |
| 1/4 | ts | Salt |
| 1/4 | ts | 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 : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
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