This year for the 2010 4th of July BBQ, why not BBQ some chicken with it's own explosive and colorful flavor for your family and friends. Here is a simple but very tasty marinated BBQ chicken breast recepe served with a unique delicious salsa. Serve with a good cold Chardonnay or ice cold Beer, and give the kids a treat and let them have some iced cola.
Salsa:
● 1 each green, red, and yellow bell pepper
● 1 can (20 ounces) diced pineapple, well drained
● 1-1/2 teaspoons chipotle chili powder, to taste
● 1/2 small red onion, diced
● 1 tablespoon fresh lime juice
● 1 tablespoon melted jalapeno jelly, or to taste
● 1 to 2 teaspoons finely minced fresh cilantro leaves
Slice the bell peppers in half, removing stems, seeds, and large ribs. Set aside one half of each color. Dice remaining pepper halves and place in a large bowl with the remaining salsa ingredients. Stir well. Allow salsa to meld at room temperature for at least 1 hour before serving. Taste and adjust seasonings as desired.
Cut remaining pepper halves into strips and small star shapes for garnish; dice trimmings and add to salsa.
Chicken:
● 6 boneless skinless chicken breast halves (6 to 8 ounces each)
● 3 tablespoons apricot jam
● 3 tablespoons mango chutney
● 1-1/2 cups mayonnaise
● 3 teaspoons Worcestershire sauce
● 2 tablespoon grainy mustard
● 2 tablespoons fresh lemon juice
● 2 tablespoons fresh lime juice
Put the chicken breasts in a large resealable zip bag. Briskly stir remaining ingredients together to make a marinade, Save about 1 cup of marinade to baste chicken while cooking and keep refrigerated. Pour the rest of the marinade over chicken. Seal bag and place in refrigerator for several hours or overnight, turning occasionally.
Heat barbecue to medium high. Remove chicken from marinade. Spray grill with nonstick vegetable spray and place 4 to 6 inches from coals. Place chicken on grill and cook, basting with the saved marinade and turning occasionally, until chicken is cooked through. Allow about 6 to 8 minutes per side, until juices are no longer pink.
Place dollops of salsa on each serving plate and put a chicken breast half in the center. Garnish with the pepper stars.
Double all ingredients if grilling for a larger group of people.
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