Friday, May 20, 2011

Fantastic Foodie Fridays... *Chili Pepper Chicken Breasts & Fresh Fruit Salsa*

Well, in light of the fact that last week I didn't post a recipe, this week I will post two that work really well together!  Plus a little ~Bonus~
A wonderful summer meal ( and healthy too ).  Boneless, skinless breasts are rubbed with a spicy chili/ lime paste, and then marinated before cooking.  This ensures the chicken will be juicy and succulent when cooked to the higher internal temperature that chicken demands.  Serve topped with the fruit salsa.  

Chili Pepper Chicken with Kiwi~ Mango Salsa

~Chili Pepper Chicken Breasts~

4 Boneless/ Skinless Chicken Breasts
2 TB of Water
2 tsp. Medium Chili Powder 
1 tsp. Dried Mexican Oregano
1 tsp. Garlic Powder
1/2 tsp. Black Pepper
1/2 tsp. Powdered Ginger
1/2 tsp. Ground Cumin
1/2 tsp. Salt
2 TB Lime Juice ( or One Lime)

Mix the water with all of the seasonings except the salt.  Let stand for 2 minutes.  Place the chicken in a bowl, and then sprinkle with the salt and lime juice ( cut the lime in quarters to get the most juice).  Rub both sides of the chicken with the chili paste, cover the bowl tightly with plastic wrap, refrigerate 1 hour for best flavor.  Twenty minutes before cooking, light a pile of coals big enough to be two deep when spread out underneath the 4 pieces of chicken.  Wait 15 minutes; the coals should be grey.  Spread the coals out evenly, and then put the top rack on a minute before starting the chicken ( this will give the breasts nice hatch marks).   Cook, covered, 8-10 minutes.  After two minutes, peek under the chicken.  If it is quite brown, flip it and close the grill vent half way.  Turn the chicken twice for even cooking and color.  Remove the chicken from the grill; let it rest a minute, then top with the fruit salsa.  

Prep. Time 5 Minutes Plus Marinating Time
Cooking Time: 10 Minutes
Serves 4

 Fresh fruit makes great salsa all summer long, on chicken, fish and chops.  Mix sweet and tart fruit.  If there are no mangoes, use a peach.  If you don't have a pineapple, use an orange or use whatever fruit is looking for great flavor.

~Fresh Fruit Salsa~

3 TB White Wine Vinegar or Raspberry Vinegar
1 TB Brown Sugar
1 Cup Chopped Mango, Cantaloupe or Peach
1 Ripe Kiwi, Pealed and Chopped
1 Cup Fresh Pineapple, Chopped, ( or an 8oz. can of Crushed Pineapple, Drained)
1/2 Cup of Strawberries, Chopped or one ripe Papaya
1/4 Cup Chopped Green Onions
1 TB Fresh Cilantro, Chopped
1 tsp. Whole Cumin Seeds
1 Pinch of Salt

In a small bowl, combine vinegar and brown sugar, blend well.  In a medium bowl, combine the fruit, green onion and cilantro, mix well.  Crush the cumin seed lightly with a rolling pin or the back of a spoon.  Add to the vinegar mixture along with a pinch of salt.  Stir, then pour vinegar mixture over the fruit and mix gently.  Cover and refrigerate until ready to serve.  The salsa tastes best after an hour in the fridge, but don't make it too far ahead of time, as the fruit will get quite soft.  

Prep. Time 10 Minutes
Cooking Time: None
Yield: about 3 Cups
~BONUS~ Recipe

Close up of: Chili Pepper Chicken with Kiwi~ Mango Salsa
~Kiwi-Mango Salsa~

2 Kiwi, Chopped
1 Mango, Chopped
1 Cucumber, Seeded & Diced
1 Jalapeno Pepper, Minced
1 Garlic Clove, Minced
1/4 Red Onion, Chopped
1/4 Cup Chopped Cilantro
Juice of 1 Lime
Salt & Pepper
Mix all ingredients together. Season with salt & pepper and serve.

 Serves: 4

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