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Grilled Chicken with Salsa Recipe
Grilled Chicken with Salsa Recipe photo by Taste of Home

Grilled Chicken with Salsa Recipe

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I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. —Julie Simpson, North Aurora, Illinois
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon canola oil
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • TOMATO-PINEAPPLE SALSA:
  • 4 plum tomatoes, chopped
  • 1 cup cubed fresh pineapple
  • 1/2 cup chopped sweet red pepper
  • 1/3 cup chopped red onion
  • 1/4 cup lime juice
  • 3 tablespoons minced fresh cilantro
  • 1 jalapeno pepper, seeded and finely chopped

Nutritional Facts

1 chicken breast half with 3/4 cup salsa equals 185 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 178 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Directions

  1. In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving.
  2. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Serve with salsa. Yield: 4 servings (3 cups salsa).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Chicken with Salsa in Taste of Home June/July 2008, p20

Nutritional Facts

1 chicken breast half with 3/4 cup salsa equals 185 calories, 4 g fat (1 g saturated fat), 63 mg cholesterol, 178 mg sodium, 13 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Grilled Chicken with Salsa

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 28, 2013

Actually, I didn't even make the salsa, but it does look very good. The fresh pineapple makes it very appealing. But the chicken recipe -- that marinade is simply wonderful. I love that it uses ingredients I keep on hand and contains very little oil. This will be my go-to marinade from here on out. It added terrific flavor to the chicken.

MY REVIEW
Reviewed Oct. 14, 2012

Delicious! We omitted the cilantro & jalapeno since we don't care for either. Very fresh & tasty.

~ Theresa

MY REVIEW
Reviewed Aug. 29, 2012

Simple, great tasting grilled chicken recipe. Will look at cutting the salsa by 1/2 next time. Had plenty leftover.

MY REVIEW
Reviewed Aug. 6, 2012

My family loved it. I'm making it again tomorrow for my "significant other". This could very well be a "well used" recipe.

MY REVIEW
Reviewed Jul. 31, 2012

My mom who is very much the meat-and-potatoes type is still, the next day, telling everyone how good it was, and my sister sat there at the table and finished off all the salsa. PS Mom is 97 and doesn't normally like what she refers to as fancy food.

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