(Yield: 6 servings)
Pico de Gallo*
6 boneless chicken breast halves
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 teaspoon grated fresh lime peel
1 tablespoon lime juice
1 clove garlic, pressed
- Prepare Pico de Gallo.
- Rinse chicken breast halves and pat dry with paper toweling. Place in large plastic bag. Combine teriyaki sauce, lime peel and juice and garlic; pour over chicken. Press air out of bag; close top securely. Marinate 1 hour, turning bag over occasionally.
- Remove chicken and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes, or until chicken is no longer pink in center, turning over occasionally. (Or, place chicken breast halves on rack in broiler pan. Broil 4 to 5 inches from heat 7 minutes on each side, or until no longer pink in center
- Serve with Pico de Gallo. *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 Tbsp. Kikkoman Teriyaki Marinade & Sauce, 2 teaspoons lime juice and 1-1/2 teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend.
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On any one (1) Kikkoman product.