EASY, ready in 10 minutes, and the flavor of the juicy chicken makes you feel like you're on a TROPICAL island!! Grilled peppers on the side makes for the PERFECT summer meal that's HEALTHY and DELICIOUS!!
1 ½poundsthin-sliced boneless skinless chicken breastsI had 4 breasts
8ouncesIsland Salsaor use your favorite mango-pineapple salsa
⅓cuplime juice
¼cupolive oil
½teaspoonfreshly ground black pepperor to taste
Bell Peppers
1large yellow bell peppersliced into 1/2-inch wide strips
2tablespoonsolive oil
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
Garnishes
4ouncesIsland Salsaor as desired
½cupdiced mangoI used frozen that I thawed and drained
⅓cuppineapple tidbitsI used frozen that I thawed and drained
2 to 4tablespoonsfresh cilantrooptional for garnishing
Instructions
To a large ziptop plastic bag, add the chicken, salsa, lime juice, olive oil, black pepper, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
Lightly oil grill grates and preheat grill to medium-high heat.
Add the peppers to a grill basket, evenly drizzle with olive oil, evenly season with salt and pepper, and toss with your grilling tongs to evenly coat.
Add the chicken to one side of the grill, place the grill basket on the other side of the grill, discard the bag with the marinade, and grill chicken for about 4 to 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired.
While chicken cooks, intermittently stir the peppers with your tongs and cook as long as desired noting they may finish a minute or two faster than the chicken.
Place chicken on a large serving platter and top each chicken breast with additional salsa as desired, evenly place the mango and pineapple, and optionally sprinkle with cilantro and serve immediately.
Notes
Storage: Chicken is best fresh but extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.