Ingredients

Pico De Gallo:
1 medium tomato
1 whole jalapeno pepper
1/2 avocado; peeled and seeded
1/4 C. minced red onion
1 Tbsp. teriyaki sauce
2 tsp. lime juice
1-1/2 tsp. minced fresh cilantro
Chicken:
6 chicken breast halves, boneless
1/2 C. teriyaki sauce
1/2 tsp. grated lime peel
1 Tbsp. lime juice
1 garlic clove; pressed

Cooking Instructions

Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and 1/2 avocado, peeled and seeded. Combine with 1/4 C. minced red onion, 1 Tbls. Teriyaki Sauce, 2 tsp. lime juice and 1- 1/2 tsp. minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend. Rinse chicken and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken. Press air out of bag; close top securely. Marinate for 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook for 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)