I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The salsa is bursting with zesty flavor!
—JULIE SIMPSON NORTH AURORA, IL
PREP: 25 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS (3 CUPS SALSA)
1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1. In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
2. Drain and discard marinade. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.