Grilled Orange Chili Chicken With Salsa
Miz Helen's Kitchen
Ingredients
The Marinate
2 cups orange juice
1/2 cup lemon juice
1/2 cup lime juice
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1 jalapeno, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
The Chicken
8 boneless chicken breast or thighs
The Salsa
1 naval orange, sliced in segments
2 cups pineapple chunks
1 or 2 avocados, cubed
1 cup red onion, chopped
1 jalapeno, chopped
1 cup of the marinate mixture
zest of one orange
Directions
Mix all the ingredients for the marinate together in a mixing pitcher.
Reserve 1 cup of the mixture to use with the salsa.
Pour the remainder of the marinate into a large zip lock bag then place the chicken into the bag and zip it shut.
Refrigerate the chicken in the marinate for at least 2 hours or longer before grilling.
While the chicken is chilling, make the salsa.
In a medium mixing bowl, mix together the orange, pineapple, avocados, red onion, and jalapeno, mix well.
Pour the cup of marinate over the salsa and mix well.
Refrigerate for at least one hour before serving.
Take the chicken off the grill and let set for 10 minutes.
Top with the Salsa.
Garnish with the orange zest.
Enjoy!