Title: POLLO CON PICO DE GALLO
Categories: Main dish, Poultry
Yield: 6 Servings
MMMMM-----------------------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
MMMMM--------------------------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
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
