Ingredients

1 Tbsp. grated lemon rind
1/4 C. lemon juice
2 Tbsp. rice wine vinegar
2 Tbsp. light soy sauce
1 Tbsp. vegetable oil
1 garlic clove; finely chopped
3 chicken breasts; boneless, skinless, cut in halves
Red Onion Salsa:
2 medium red onions; finely chopped (about 1-1/2 C.)
1 medium tomato; finely chopped
1/4 C. green onions; chopped (2-3)
1/4 C. lemon juice
2 Tbsp. cilantro; chopped fresh
1 Tbsp. vegetable oil
1 tsp. light soy sauce
1/4 tsp. cayenne pepper
4 garlic cloves
Finely chopped spicy rice with vegetables

Cooking Instructions

Chicken: Mix all ingredients except chicken in shallow glass bowl or dish. Add chicken; turn to coat with marinade. Cover and refrigerate for 2-4 hours. Meanwhile, prepare salsa. Remove chicken from marinade; reserve marinade. Cover and grill chicken 4-6 inches from medium coals for 15-20 minutes, brushing with marinade and turning occasionally, until juice of chicken is no longer pink when centers of thickest parts are cut. Discard any remaining marinade. Serve with Red Onion Salsa and Spicy Rice with Vegetables. Red Onion Salsa: Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least two hours.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: