Grilled Mojito Lime Chicken With Fresh Tomato Salsa Food

GRILLED MOJITO LIME CHICKEN WITH FRESH TOMATO SALSA

Ingredients:

• 2 cups chopped tomatoes
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon chopped fresh jalapeno pepper
• 1/2 teaspoon McCormick® Garlic Powder
• 1 ounce McCormick® Grill Mates® Mojito Lime Marinade
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons water
• 2 lbs boneless skinless chicken breast halves

Steps:

• For the Fresh Tomato Salsa, mix first 7 ingredients in medium bowl. Cover. Refrigerate until ready to serve.
• For the Chicken, mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade halfway through cooking. Serve with Fresh Tomato Salsa.

CILANTRO-LIME GRILLED CHICKEN WITH STRAWBERRY SALSA

Ingredients:

• ¼ cup chopped fresh cilantro
• ¼ cup club soda
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 lime, zested and juiced
• salt and ground black pepper to taste
• 4 small chicken breasts
• 1 cup finely chopped tomatoes
• 1 cup finely chopped fresh strawberries
• ¼ cup chopped fresh cilantro
• 5 green onions, chopped
• 1 jalapeno pepper, chopped
• 1 lime, juiced
• salt and ground black pepper to taste

Steps:

• Combine cilantro, club soda, olive oil, honey, lime zest, lime juice, salt, and pepper in a blender. Process marinade until smooth, about 30 seconds.
• Place each chicken breast between plastic wrap and gently pound using a meat mallet to about 1/2-inch thickness. Place in a large bowl and pour marinade over chicken. Let sit for about 20 minutes.
• Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss tomatoes, strawberries, cilantro, green onions, jalapeno pepper, lime juice, salt, and pepper together in a bowl. Cover and refrigerate until chicken is ready to serve.
• Grill chicken on the preheated grill until no longer pink inside and juices run clear, 3 to 5 minutes per side. Spoon salsa over grilled chicken.

GRILLED CHICKEN WITH SALSA

Ingredients:

• 1/4 cup lemon juice
• 2 tablespoons lime juice
• 2 tablespoons orange juice
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• TOMATO-PINEAPPLE SALSA:
• 4 plum tomatoes, chopped
• 1 cup cubed fresh pineapple
• 1/2 cup chopped sweet red pepper
• 1/3 cup chopped red onion
• 1/4 cup lime juice
• 3 tablespoons minced fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.