Combine lemon juice, soy sauce, fresh ginger, lemon pepper, and garlic to make a kickin' marinade for grilled chicken. Fruit salsa adds sweetness and crunch to this tropical dish.
1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon lemon pepper
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small jalapeño pepper, seeded and chopped
How to Make It
To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.
Prepare grill or broiler.
Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.
To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.
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I would marinate the chicken just a little longer. I am not a big cilantro fan so I would decrease the amt. used next time. The family enjoyed the meal. I thought the salsa was a lot of work and expense for the result. Plenty of marinade for the amt. of chicken suggested, could cut amt. of marinade in half or add more chicken.
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