Cooking Recipe Pollo Con Pico De Gallo

Recipe Ingredients

PICO DE GALLO

1 md Tomato

1 Whole jalapeno pepper

1/2 Avocado; peeled and seeded

1/4 c Minced red onion

1 tb Kikkoman Teriyaki Sauce

2 ts Lime juice

1 1/2 ts Minced fresh cilantro

CHICKEN

6 Chicken breast halves (boneless)

1/2 c Kikkoman Teriyaki Sauce

1/2 ts Grated lime peel

1 tb Lime juice

1 Garlic clove; pressed

Directions

Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper
and 1/2 avocado, peeled and seeded. Combine with 1/4 cup minced red
onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice
and 1 1/2 teaspoons minced fresh cilantro. Let stand at room
temperature 2 hours for flavors to blend.

Rinse chicken chicken and pat dry with paper towels; place in large
plastic bag. Combine remaining ingredients; pour over chicken. Press
air out of bag; close top securely. Marinate 1 hour; turn bag over
occasionally. Reserving marinade, remove chicken and place on grill 5
to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken
is tender; turn over and baste with reserved marinade occasionally.
Serve with Pico de Gallo.

Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted
with the permission of Kikkoman International Inc. Electronic format
courtesy of Karen Mintzias

Categories matching this recipe

Main dish ,Poultry