Quick Grilled Chicken with a Plum-Jalapeno Salsa - NBC Connecticut

Quick Grilled Chicken with a Plum-Jalapeno Salsa

To Serve Four



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    4 Each Chicken Breasts-boneless, skinless pounded thin ¼”
    2 Tbsp. Vegetable Oil
    1 tsp. Lime Zest
    3 Plums-pitted, diced into ¾” pieces
    ¼ Cup Red Onion-finely chopped
    2 tsp. Jalapeno-minced finely
    2 Tbsp. Fresh Lime Juice
    1 Tbsp. Fresh Cilantro or Mint-chopped
    To Taste Salt and Black Pepper

    Lightly coat the chicken breasts with the vegetable oil, and lime zest.
    Let marinate for as little as 15 minutes or overnight under refrigeration.

    While the chicken is marinating, make the salsa by combining in a bowl the plums, red onion, jalapeno pepper, lime juice, and cilantro.
    Season to taste with salt and pepper. Reserve.

    When ready to serve, preheat the grill on high heat.
    Grill the chicken on high heat for about 2 minutes on each side or until interior is white and juices run clear.
    Season both sides with salt and black pepper if desired. Serve with the plum salsa. Enjoy!