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Title: Pollo Con Pico De Gallo
Categories: Entree Poultry
Yield: 6 Servings

PICO DE GALLO
1mdTomato
1 Whole jalapeno pepper
1/2 Avocado; peeled and seeded
1/4cMinced red onion
1tbKikkoman Teriyaki Sauce
2tsLime juice
1 1/2tsMinced fresh cilantro
CHICKEN
6 Chicken breast halves - (boneless)
1/2cKikkoman Teriyaki Sauce
1/2tsGrated lime peel
1tbLime 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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