Title: Grilled Bahamian Chicken with Cha-Cha Salsa
Categories: Chicken Salsa Grill
Yield: 4 Servings

2		Jalapeno peppers; minced
1/4	c	Fresh cilantro; minced
14	oz	Can coconut milk
2	tb	Fresh lime juice
4		Skinned and boned chicken breast halves
		Cha-Cha Salsa
		Garnish: lime wedges
CHA-CHA SALSA
1/2	c	Tomato; chopped
1/2	c	Purple onion; chopped
1/2	c	Papaya; chopped
1/4	c	Yellow bell pepper; chopped
1/4	c	Green bell pepper; chopped
1		To 2 jalapeno peppers; minced
2	tb	Fresh lime juice
1/2	ts	Chili powder
1	tb	Honey

Whisk together the first 4 ingredients.

Cut chicken into 1-inch-wide strips, and place in a shallow dish; add milk mixture. Cover and chill 1 to 2 hours.

Soak sixteen 6-inch wooden skewers in water 15 to 20 minutes.

Drain chicken, discarding marinade; thread onto skewers.

Cook chicken, covered with grill lid, over medium-high heat (350 F to 400 F degrees), turning often, 4 to 6 minutes or until done. Serve with Cha-Cha Salsa. Garnish, if desired. Yield: 4 servings. Cha-Cha Salsa: Combine all ingredients. Cover and chill 3 to 4 hours. Serve with chicken or pork. Yield: 2 cups. Southern Living Magazne, July 1997

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