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Spicy Chicken Breasta W/ Grilled Salsa
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    Spicy Chicken Breasta W/ Grilled Salsa
  • 4 boneless, skinless chicken breasts, about 1 1/2 pounds
  • Salt, pepper
  • 1 large clove garlic, minced
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil, divided
  • 1 large tomato
  • 1/2 red onion, sliced
  • 1 jalapeno, seeded and cut in half
  • 1 red bell pepper, seeded and quartered
  • 1 bunch green onions, dark green tops removed
  • Heat the grill or broiler to high.

    Place the chicken on a plate and sprinkle with salt and pepper to taste. Spread the garlic over the chicken, sprinkle with the cayenne and drizzle with 1 tablespoon of the olive oil. Turn the chicken breasts over a few times to evenly coat with the seasonings.

    Cut the tomato in half and squeeze out the seeds. Season the tomato, red onion, jalapeno,bell pepper and green onions with salt and pepper and brush with the remaining olive oil.

    Place the vegetables cut side down on the grill. Turn them occasionally. The green onions and jalapeno will be done in about 5 minutes, the rest will take about 10 minutes. When the vegetables are charred, remove from the grill and set aside. Remove the skin from the tomato and pepper.

    Meanwhile, grill the chicken breasts. Turn them over after 5 minutes, and cook until they are no longer pink inside, another 4 to 5 minutes. Remove to a serving plate.

    Roughly chop the red onion, pepper, green onions and tomato. Finely chop the jalapeno. Mix together and spoon over the chicken breasts.

    From: Los Angeles Times (food section)
    Posted By: LA Times
    Post Date: September 5, 2001

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