Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

The skin helps keep chicken moist while grilling and can be removed easily before serving or at the table. Keep the thinner edges of the breast toward the cooler edge of the fire. The chicken is done when the juices near the bone run clear.

Bill and Cheryl Jamison
Recipe by Cooking Light May 2003

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Credit: Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half, 1/2 cup relish, 2 tablespoons sauce, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes. Strain through a sieve into a bowl; discard solids. Set marinade aside.

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  • Prepare grill to medium heat.

  • To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.

  • Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.

  • Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.

Nutrition Facts

288 calories; calories from fat 14%; fat 4.5g; saturated fat 0.6g; mono fat 1.8g; poly fat 1.2g; protein 29.6g; carbohydrates 15.6g; fiber 1.9g; cholesterol 72mg; iron 1.5mg; sodium 971mg; calcium 28mg.
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