Pollo Con Pico De Gallo

• 1 medium tomatoes
• 1 each jalapeno pepper
• 1/2 each avocados peeled, seeded
• 1/4 cup red onion minced
• 1 tablespoon teriyaki sauce
• 2 teaspoons lime juice
• 1 1/2 teaspoons cilantro minced
• 6 each chicken breast halves, boneless, skinless
• 1/2 cup teriyaki sauce
• 1/2 teaspoon lime zest grated
• 1 tablespoon lime juice
• 1 each garlic cloves pressed

1. Dice 1 medium tomato, 1 whole jalapeno pepper and 1/2 avocado, peeled and seeded.
2. Combine with 1/4 cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 1/2 teaspoons minced fresh cilantro.
3. Let stand at room temperature 2 hours for flavors to blend.
4. Rinse chicken chicken and pat dry with paper towels; place in large plastic bag.
5. Combine remaining ingredients; pour over chicken.
6. Press air out of bag; close top securely.
7. Marinate 1 hour; turn bag over occasionally.
8. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.
9. Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally.

tomatoes, jalapeno pepper, avocados, red onion, teriyaki sauce, lime juice, cilantro, chicken breast halves, teriyaki sauce, lime zest, lime juice, garlic

Taken from recipeland.com/recipe/v/pollo-con-pico-de-gallo-46370 (may not work)