Main Course: Grilled Chicken with Fruit Salsa
Published in ArcaMax Chef
4 - 6 boneless chicken breasts
4 serrano chiles, seeded and chopped
Juice of 2 limes
1/3 cup oil
2/3 cup fresh orange segments
1/4 cup tequila
Cut small slits in each chicken breast. Combine remaining ingredients in a blender and blend until smooth. Pour over chicken breasts and marinate in the refrigerator overnight.
Fruit Salsa:
4 serrano chiles, seeded and chopped
2 fresh navel oranges, peeled and divided into segments
1 and 1/4 cups fresh pineapple, chopped
1/3 cup honeydew melon, chopped
1/3 cup cantaloupe, chopped
Juice of 1 lime
2 Tbsp. oil
1/4 cup fresh cilantro, chopped
Prepare fruit salsa a couple of hours before grilling chicken and allow it to sit at room temperature. Grill or broil chicken breasts until fully cooked, basting with marinade as the chicken cooks. Garnish with fruit salsa. You may substitute jalapeno peppers for serrano peppers: however only use 1 - 2.
The Skinny: Use skinless chicken breasts to cut down on some fat
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