Grilled Island Chicken with Tropical Salsa

[LINDA RN]

GRILLED ISLAND CHICKEN WITH TROPICAL SALSA

Island Chicken Marinade:
1 (14 oz.) can coconut milk
2 Tablespoons fresh lime juice
3 Tablespoons minced fresh cilantro
1 large fresh jalapeno, minced
1⁄8 teaspoon ground cinnamon
6 chicken breast halves,

Whisk chicken marinade ingredients together.
Place chicken in large shallow dish and pour marinade over chicken.
Cover and refrigerate chicken for 2 hours.

Preheat grill to medium-high heat.
Remove chicken from marinade, discarding marinade.
Grill chicken breasts approximately 6 to 8 minutes on each side or until no pink remains.
Top with Tropical Salsa and garnish with lime wedge and cilantro sprig.

Tropical Salsa:
¼ cup chopped red onion 1 Tablespoon minced fresh jalapeno
½ cup chopped tomato, seeded ½ teaspoon salt
½ cup chopped mango ½ teaspoon chili powder
¼ cup chopped green bell pepper 2 Tablespoons fresh lime juice
¼ cup chopped yellow pepper 1 Tablespoon honey
Combine all ingredients and chill 2 to 3 hours. Serve over Island Chicken.

Serves 6.

State and national BBQ champion, Lee Ann Whippen, showed The 700
Club’s hosts and audience how to put on an amazing summertime
barbecue spread. Whippen, owner of Wood Chicks BBQ in Chesapeake,
Virginia, is known for her tender and flavorful barbecue which has earned
her some major bragging rights! She beat Food Network’s Bobby Flay in a
“pulled pork throwdown” in a Season 4 episode and Whippen was also an
award-winner on TLC’s Pitmaster. But don’t just take our word for it—try
some for yourself!

[LINDA RN]

Worth a try, Roger. It's just a marinade. You soak the chicken for 2 hours, and throw the liquid out.
Have not tried it yet. Not sure if regular FF milk will do the same thing as the coconut milk.

[jsprik]

this sounds delish!!

the coconut milk is just a marinade so i'm gonna try this recipe! it's foing to flavor the chicken but it won't absorb much of it at all, not enough to worrry about anyway! thnx linda!

blessings
jo