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Twist O’ Lime Chicken Grill and Salsa
Makes 4 servings

Barbecue & Grilling Recipes from AlansKitchen.comIngredients

  • 16 - red cherry tomatoes, quartered
  • 6 - sun-dried tomatoes marinated in olive oil, cut in thin strips
  • 1/2 - cup cooked black-eyed peas, rinsed and drained
  • 1/2 - ripe mango, peeled and diced in small cubes
  • 1/4 - cup red onion, minced
  • 3-1/2 - Tablespoon fresh lime juice
  • 2 - Tablespoon red wine vinegar
  • 3 - Tablespoon olive oil
  • 3 - Tablespoon fresh cilantro, minced
  • 1 - teaspoon salt
  • 1/2 - teaspoon ground black pepper
  • 1/2 - teaspoon ground cumin
  • 3 - drops hot pepper sauce
  • 8 - Boneless, Skinless Chicken Thigh Cutlets

Directions

  1. In large bowl, add cherry tomatoes, sun-dried tomatoes, black-eyed peas, mango, red onion, 2 tablespoons lime juice, vinegar, 2 tablespoons olive oil, cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  2. Stir gently to mix well and let sit at room temperature 1 hour to allow flavors to blend.
  3. In a resealable plastic bag, put in 1 tablespoon olive oil, 1-1/2 tablespoons lime juice, cumin and hot pepper sauce.
  4. Add chicken and turn to coat and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 
  5. Refrigerate at least 30 minutes or for several hours.

Preheat grill to medium-high, according to manufacturer’s directions.

  1. Remove chicken from marinade and discard marinade. 
  2. Grill chicken for 8 minutes (turning once) or until done (internal temp 170°F).

Picnicking & Tailgating

Place in ice chest.  When the grill is ready, just take them out of the ice chest and grill.


 

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