Side Pannel
Citrus Avacado Chicken
Ingredients List
- Salsa:
- 2 limes segmented
- 2 oranges segmented
- 1 medium grapefruit segmented
- 1 Serrano Chile, stemmed, seeded and minced
- 1 green onion (white part only) minced
- 1 TB finely chopped fresh basil
- 1 TB finely chopped fresh cilantro
- 1 TB honey
- 1 tsp. minced Anaheim Chile pepper
- Marinade:
- 2 TB citrus zest, reserved from the salsa
- 1/2 cup citrus juice, reserved from the salsa
- 2 TB honey
- 1 TB EVOO
- 1 tsp minced garlic
- 1 Serrano Chile, stemmed, seeded and minced
- 1 TB finely chopped fresh basil
- 1 TB finely chopped fresh cilantro
- 1/2 tsp ground cumin
- 4 boneless skinless chicken breasts ( I prefer to use the chicken tenders)
- 2 Firm Ripe Avocados
Directions
To make salsa:
Wash and dry the limes, oranges, and grapefruit. Grate their zests and set aside for use in the marinade. Peel and section the citrus fruit, discarding the membranes, and reserve the juice for the marinade. Cut each citrus segment into three or four pieces and place in a large stainless steel mixing bowl with the remaining salsa ingredients. Mix and refrigerate until one hour before serving.
To make marinade:
Whisk the reserved citrus zest and juice with remaining ingredients.
Rinse chicken breasts under cold water and pat dry with paper towels. Place in large plastic bag and pour in the marinade. Press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4-8 hours, turning occasionally.
1 Hour before serving:
Cut the avocados into chunks and mix with salsa, Let sit at room temperature.
15 minutes before serving:
Grill the chicken! Discard the marinade and grill at direct medium heat until juices run clear. (8-10 minutes)
Wash and dry the limes, oranges, and grapefruit. Grate their zests and set aside for use in the marinade. Peel and section the citrus fruit, discarding the membranes, and reserve the juice for the marinade. Cut each citrus segment into three or four pieces and place in a large stainless steel mixing bowl with the remaining salsa ingredients. Mix and refrigerate until one hour before serving.
To make marinade:
Whisk the reserved citrus zest and juice with remaining ingredients.
Rinse chicken breasts under cold water and pat dry with paper towels. Place in large plastic bag and pour in the marinade. Press out the air and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 4-8 hours, turning occasionally.
1 Hour before serving:
Cut the avocados into chunks and mix with salsa, Let sit at room temperature.
15 minutes before serving:
Grill the chicken! Discard the marinade and grill at direct medium heat until juices run clear. (8-10 minutes)
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