Yield
6 servings (1 breast with 1/3 cup salsa each)

How to Make It

Hands On: 30 minutes
Total: 2 hours 30 minutes

Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.

Spray cold grill and utensils with grilling spray. Preheat grill to medium heat. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside. Remove chicken from bag; discard marinade.

Grill chicken about 5 minutes on each side, or until no longer pink in center. Serve each breast with salsa.

You May Like

Ratings & Reviews