Pollo Con Pico De Gallo
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)