Asian Chicken With Red Onion Salsa

• 1 Tbsp. grated lemon peel
• 1/4 c. lemon juice
• 2 Tbsp. red wine vinegar
• 2 Tbsp. reduced sodium soy sauce
• 1 Tbsp. olive oil
• 1 clove garlic, chopped fine
• 6 boneless chicken breast halves
• 2 medium red onions, chopped fine
• 1 medium tomato, chopped fine
• 1/4 c. chopped green onion
• 1/4 c. lemon juice
• 1 Tbsp. olive oil
• 2 Tbsp. fresh cilantro, chopped
• 2 Tbsp. balsamic vinegar
• 1/4 tsp. red pepper
• 4 cloves garlic, chopped fine

1. Mix first 6 ingredients in shallow glass dish.
2. Add chicken; turn to coat with marinade.
3. Cover and refrigerate 2 to 4 hours, turning occasionally.
4. Mix red onions, tomato, green onion, lemon juice, cilantro, balsamic vinegar, olive oil, red pepper and garlic in a glass bowl.
5. Red pepper can be adjusted for the brave-hearted!
6. Cover and refrigerate at least 2 hours.
7. Remove chicken from marinade; reserve marinade.
8. Cover and grill chicken 4 to 6 inches from medium coals 15 to 20 minutes, brushing with marinade and turning occasionally until juice is no longer pink. Serve with salsa.
9. Serves 6.

lemon juice, red wine vinegar, soy sauce, olive oil, clove garlic, chicken breast halves, red onions, tomato, green onion, lemon juice, olive oil, fresh cilantro, balsamic vinegar, red pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199135 (may not work)