Tequila Lime Chicken with Grilled Pineapple Salsa

I had to be crazy to grill today.  It  literally poured the entire day - even the dogs had no interest in going outdoors.

However, yesterday my husband and I returned from a mini vacation to Arizona.  The weather was perfect and the food, spectacular!   I was so inspired that I couldn't wait to get home and cook. 

Although I had something specific in mind to prepare this evening, my daughter begged me to make something using a salsa.   I decided on Tequila Lime Grilled Chicken Breasts with Grilled Pineapple Salsa.  For a side dish I prepared Roasted Golden Beets with a Citrus Vinaigrette, both were light and delicious.  The salad was inspired by a restaurant we dined at in Arizona.  I'll share that recipe on my next post.

I started by marinating my chicken breast halves this morning so they'd have plenty of time to absorb the flavors.  My salsa I whipped together this evening while the grill was fired up.  This dish would be fantastic with grilled chicken, sea bass or halibut.  I hope you like it.......

Tequila Lime Chicken

serves 6

1/8 cup tequila

1/3 cup fresh squeezed lime juice (approximately 2 limes)

1/8 cup fresh squeezed orange juice (I used Clementines since I had an abundant amount)

1 teaspoon chili powder

1/2 fresh jalapeno pepper, seeded and minced

1 clove fresh garlic, minced

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

1/4 cup extra-virgin olive oil

6 boneless skinless chicken breast halves

Directions:

Combine all ingredients except chicken breasts in a large zip lock baggy and blend.  Add chicken breasts, seal, and swish around to coat all the chicken breasts.  Set bag in a bowl and place in refrigerator for 2-24 hours.

Preheat grill, then remove chicken breasts from marinade sprinkling with additional salt and pepper if desired.   Place breasts on grill what would be skin-side down, even though they're skinless, for approximately 5 minutes.  Flip chicken and grill for another 7-10 minutes or until just cooked through. (Check out my tips for Grilling the Perfect Chicken) Remove from grill, cover tightly allowing to rest for about 5 minutes.  Serve hot or at room temperature with Grilled Pineapple Salsa.

The Tequila Lime Chicken was adapted from Ina Garten Barefoot Contessa Family Style.  I did change the recipe slightly by adding olive oil and reducing the ingredients by two-thirds.

Grilled Pineapple Salsa

serves 6

Ingredients:

1 large fresh pineapple, peeled and cut into 10 rounds

1 large orange bell pepper, seeded and diced

3 Roma Tomatoes, diced

1/2 small red onion, diced

1 clove garlic, minced

1/2 jalepeno, minced

1/3 cup cilantro, minced

juice of 1 lime

salt and pepper to taste

Directions:

Grill pineapple rounds until nicely charred on each side.  Remove from grill and dice 4 of the rounds.

Add all ingredients to a medium size bowl and blend.  Cover and set aside until ready to use.

To Serve:

Place a round of grilled pineapple onto each plate.  Top with grilled Tequila Lime Chicken Breasts.  Spoon salsa over the top, and garnish with additional cilantro.  Serve.

Note: I created the salsa recipe as I do most of the ones I make.  Making your own salsa is so easy - simply use ingredients on hand and use spices that will compliment your dish.  You really can't go wrong.

Enjoy!!!