Side Pannel
Pollo Con Pico De Gallo
Pollo Con Pico De Gallo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- -------------------------------PICO DE GALLO-------------------------------
- 1 md Tomato
- 1 Whole jalapeno pepper
- 1/2 Avocado; peeled and seeded
- 1/4 c Minced red onion
- 1 tb Kikkoman Teriyaki Sauce
- 2 ts Lime juice
- 1 1/2 ts Minced fresh cilantro
Directions
CHICKEN
6 Chicken breast halves
(boneless)
1/2 c Kikkoman Teriyaki Sauce
1/2 ts Grated lime peel
1 tb Lime 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.
6 Chicken breast halves
(boneless)
1/2 c Kikkoman Teriyaki Sauce
1/2 ts Grated lime peel
1 tb Lime 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.
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