Tuesday, June 29, 2010

Grilled Chicken with Pineapple Salsa

Perfect for a hot summer day, very simple and the yummy leftover salsa is awesome on fish, nachos... whatever. Add in some chunks of avocado and you're stylin', because frankly, avocado makes everything better.

Marinade for chicken:
Adapted from Weber's Way to Grill
1/4 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Whisk that all together in a bowl, put chicken breasts (or thighs, whatever you'd like) in said bowl, toss to coat and let sit in the refrigerator for 30-minutes to an hour. Take out, grill on medium for 5-6 minutes on each side until fully cooked.

Pineapple Salsa:
1/2 a fresh whole pineapple, diced
1/2 a red onion, diced
1/2 cup cilantro, chopped
juice of 1/2 a lime
1/2 a jalapeno pepper, seeded and diced
kosher salt and pepper to taste

Combine all in a bowl, season to taste, serve over chicken.
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1 comment:

Eftychia said...

This recipe sounds so tasty! Thanks for sharing!