Star-Spangled Chicken With Fireworks Salsa



1 each red, yellow, and green bell pepper
1 can (20 ounces) pineapple tidbits, well drained
1-1/2 teaspoon Chipotle chili puree or 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


HALVE PEPPERS, removing stems, seeds, and large ribs. Set aside half of each color. Dice remaining pepper halves and place in a nonreactive 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.



6 boneless chicken breast halves (6 to 8 ounces each), skin
2 tablespoons apricot jam
2 tablespoons mango chutney
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon grainy mustard
2 tablespoons fresh lime or lemon juice


PLACE CHICKEN breasts in a big resealable plastic bag. Whisk remaining ingredients together to make a marinade and pour over chicken. Seal bag and place in refrigerator for several hours or overnight, turning occasionally.

Heat barbecue cooker to glowing. Remove chicken from marinade; pour marinade into a small bowl. Spray grill with nonstick vegetable spray and place 4 to 6 inches from medium-hot coals. Put chicken on grill and cook, basting with 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.

Cooking & Recipes




6 servings


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