Pollo con pico de gallo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Tomato |
| 1 | Whole jalapeno pepper | |
| ½ | Avocado; peeled and seeded | |
| ¼ | cup | Minced red onion |
| 6 | Chicken breast halves (boneless) | |
| ½ | cup | Kikkoman Teriyaki Sauce |
| 1 | tablespoon | Kikkoman Teriyaki Sauce |
| 2 | teaspoons | Lime juice |
| 1½ | teaspoon | Minced fresh cilantro |
| ½ | teaspoon | Grated lime peel |
| 1 | tablespoon | Lime juice |
| 1 | Garlic clove; pressed | |
Directions
PICO DE GALLO
CHICKEN
Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and ½ avocado, peeled and seeded. Combine with ¼ cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1½ teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend.
Rinse chicken chicken and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken.
Press air out of bag; close top securely. Marinate 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias