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Marinade:
3-4 chicken breasts
1/3 c. teriyaki sauce
1/3 c. pineapple juice
1/3 c. honey
4 cloves garlic, minced
2 T. olive oil
black pepper to taste
(Keep 1/3 c. for basting)
Salsa:
1 avocado, diced
1 mango, diced
1 tomato, diced (squish out seeds)
5 green onions, chopped
½ c. cilantro leaves, cut with kitchen shears
1-2 jalapeno peppers, finely diced (put sandwich bag over hand to take seeds out)
juice of 1 lime
Marinate meat for approximately 6 hours. Grill meat, while basting with extra sauce. Make salsa right before serving. Serve meat with salsa on top.
Note: Leftovers are excellent on salad with Brianna’s Poppyseed salad dressing.
2 morsel(s) of wisdom:
I am ashamed to admit I have never marinated chicken. Is that why my chicken always turns out so...dry? And squishing seeds out of tomatoes sounds like the perfect job for my little helpers. I am excited to try this recipe, thanks, Amanda.
I used to have the same problem. Marinating definitely helps with the dryness. A couple of other ideas for not having dry chicken: don't poke the chicken while grilling because the juices will run out. Baking chicken with tin foil over the pan keeps it moist too.
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