One tip for grilling/cooking the chicken: I like to pound the chicken out between plastic wrap so that it’s roughly even in thickness. This helps grilling go faster and helps you keep the chicken from drying out.
Serve with coconut rice if you wish.
Serves: about 6
Ingredients:
For the chicken:
- 1½ lbs chicken breasts, pounded to ¾" thickness
- ¼ c sugar
- scant Tbsp salt
- ½ tsp chili powder
- 1½ tsp paprika
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ⅛ tsp dry mustard
For the salsa:
- 5 Roma tomatoes, diced
- 2 mangoes, diced
- 1 avocado, diced
- juice of 2 limes
- ¼c cilantro
- 4 scallions, diced
- 1 tsp vinegar
- pinch salt and pepper
- 1 jalapeno, diced (with seeds and ribs removed)
Instructions:
For chicken:
In a bowl, combine sugar, salt, and all spices. Rub mixture onto both sides of chicken breasts. Allow to rest 30 minutes to absorb flavors. Grill or pan-fry till done. Chicken will develop a crust from the rub. Don't panic. It's delicious. Let chicken rest 1-2 minutes to allow juices to redistribute, then serve warm with salsa.
For salsa:
Combine all ingredients and toss to combine. Chill until ready to serve.
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