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Poultry
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Lime Salsa Chicken Categories: Poultry, Finalist
Yield: 4 servings
----------------------------------CHICKEN----------------------------------
4 ea Breasts, chicken, halves,
-- broiler/fryer, halves,
-- boned, skinned
----------------------------------MARINADE----------------------------------
1/4 c Juice, lime
2 tb Sherry
2 tb Oil, olive, light
1/2 ts Oregano
1/2 ts Garlic salt
-----------------------------------SALSA-----------------------------------
1 md Tomato, peeled, seeded,
-- chopped
1 lg Onion, green, sliced
1/4 c Olives, black, sliced
3 tb Marinade
-- reserved from above
1 tb Chili, Jalapeno, seeded,
-- chopped
1 tb Cilantro, chopped
1 tb Mint, chopped
1 tb Almonds, slivered
1/4 ts Salt
1/4 ts Pepper
----------------------------------GARNISH----------------------------------
Avocado, sliced
Tortilla chips
Marinade:
=========
In a large bowl or resealable plastic bag, make the marinade by
mixing together the lime juice, sherry, oil, oregano, and garlic salt.
Remove three tablespoons of marinade; set aside.
Add chicken to the remaining marinade, turning to coat. Marinate
in refrigerator for 1 hour.
Chicken:
========
Remove the chicken from the marinade; reserve marinade.
In a small saucepan, place the reserved marinade; heat to boiling
and boil for 1 minute.
Place the chicken on grill with rack about 8 inches from heat
source. Brush the heated marinade over chicken. Grill, turning and
basting frequently with marinade, about 16 - 20 minutes, or until
chicken is fork tender.
Arrange chicken on the platter. Serve with salsa. Garnish with
avocado slices and tortilla chips.
Salsa:
======
In a bowl, mix all of the ingredients well, and chill for an hour
or more before serving.
Cook: M. Lynne Armstrong, Wilmington, Delaware
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
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