Cilantro-Lime Grilled Chicken with Strawberry-Jalapeno Salsa
- 2 whole Limes, Zest And Juice
- 2 Tablespoons Olive Oil
- 1 teaspoon Honey
- 1/2 cups Fresh Cilantro Leaves, Finely Chopped
- 1 pinch Kosher Salt
- 1 pinch Coarse Black Pepper
- 4 whole Thinly Sliced, Boneless Skinless Chicken Breasts
- 2 cups Diced Strawberries
- 1 whole Jalapeno, Seeded And Finely Chopped
- 1/4 cups Plus 1 Tablespoon Minced Red Onion
- 1- 1/2 Tablespoon Finely Chopped Cilantro
- 1/2 whole Lime, Juiced
- 1 pinch Kosher Salt
- In a shallow baking dish, whisk together the lime zest, lime juice, olive oil, honey, cilantro and a pinch of salt.
- Briefly set aside.
- Place each chicken breast between two pieces of plastic wrap.
- Using a rolling pin or tenderizer (or random heavy object), pound the chicken until about 1/2-inch thick.
- Place the pounded chicken breasts into the baking dish, and make sure each one is well coated in marinade.
- Press plastic wrap on the surface of the chicken and refrigerate for at least 20 minutes.
- (Obviously, the longer you can let your chicken marinate, the better.)
- While your chicken is marinating, place all the ingredients for the salsa in a medium bowl.
- Gently mix with a fork (you dont want to smoosh your strawberries), and season with salt to taste.
- Cover and refrigerate until ready to use.
- Heat a clean, lightly oiled grill or grill pan over medium-high heat.
- Remove the chicken breasts from the marinade and pat them dry.
- Season both sides of each breast with kosher salt and coarse black pepper.
- When the grill/grill pan is hot, add the chicken and cook for about 3 1/2 minutes per side until grill marks appear and chicken is just cooked through.
- Remove chicken to a plate and serve with strawberry-jalapeno salsa.
whole limes, olive oil, honey, fresh cilantro, kosher salt, black pepper, chicken breasts, strawberries, red onion, cilantro, kosher salt
Taken from tastykitchen.com/recipes/main-courses/cilantro-lime-grilled-chicken-with-strawberry-jalapec3b1o-salsa/ (may not work)