| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Tomato |
| 1 |
|
Whole jalapeno pepper |
| 1/2 |
|
Avocado; peeled and seeded |
| 1/4 |
c |
Minced red onion |
| 1 |
tb |
Kikkoman Teriyaki Sauce |
| 2 |
ts |
Lime juice |
| 1 1/2 |
ts |
Minced fresh cilantro |
| 6 |
|
Chicken breast halves (boneless) |
| 1/2 |
c |
Kikkoman Teriyaki Sauce |
| 1/2 |
ts |
Grated lime peel |
| 1 |
tb |
Lime juice |
| 1 |
|
Garlic clove; pressed |
INSTRUCTIONS
PICO DE GALLO
CHICKEN
Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and
1/2 avocado, peeled and seeded. Combine with 1/4 cup minced red onion, 1
tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 1/2
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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