Name: Star-Spangled Chicken With Fireworks Salsa
Yield: 6 servings
Cuisine: Poultry
Ingredients: 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; 6 boneless chicken breast halves (6 to 8 ounces each), skin removed; 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

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Our Star-Spangled Chicken With Fireworks Salsa will be a huge hit for any festive occasion, especially a patriotic one. If you have time, marinate the chicken the evening prior.

Add a side of Red, White, and Blue Potatoes!

Salsa:

Ingredients

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

Instructions

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.

Chicken:

Ingredients

6 boneless chicken breast halves (6 to 8 ounces each), skin removed

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

Instructions

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.