Grilled Citrus Chicken with Kiwi Lime Salsa
This summer-inspired dish gets its color and flavor from a blend of citrus juices and mangoes.
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 tablespoon dry sherry
1 tablespoon canola oil
1 tablespoon minced onion
2 teaspoons grated orange zest
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 teaspoon grated lime zest
1/4 cup fresh lime juice
1 teaspoon Dijon mustard
2 kiwis, peeled and cut into 1/2-inch cubes
1 fresh mango, cut into 1/2-inch cubes
2 green onions (both green and white parts), coarsely chopped
Combine all marinade ingredients in a zip-seal plastic bag. Add chicken and seal bag. Refrigerate, turning bag occasionally, for at least 30 minutes or for up to 24 hours.
Up to 2 hours before serving, prepare salsa. Stir together lime zest, lime juice, and mustard in a medium bowl. Add kiwis, mango, and green onions; toss gently. Cover and refrigerate.
When you are ready to cook, prepare grill. Position grill rack about 6 inches above coals or heat source.
Remove salsa from refrigerator.
Remove chicken from bag and discard any leftover marinade
Place chicken on grill rack over glowing coals. Grill for about 6 to 7 minutes. Turn and grill for about 6 to 7 more minutes or until chicken is thoroughly cooked.
To serve, spoon salsa over chicken breasts.
Mangoes may be green, orange, yellow or red; however, they should yield slightly to pressure when squeezed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
- PER SERVING
Calories from Fat14%
- DAILY VALUE
- DIETARY EXCHANGES
Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.