The citrus marinade seeps into the chicken well, making it very tasty. The salsa compliment the chicken with its suttle sweetness. You can add fresh chilis to give this dish a kick. Some also prefer adding coconut milk in the marinade. Serve it when you have a barbecue at home or during a picnic.
1 can (8 oz) tomato sauce
3 Â cloves garlic, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon chili flakes (if desired)
4 boneless, skinless chicken breast halves
1 cup tomatoes, seeded and cut into cubes
1 tablespoon basil chopped or torn in small pieces
1 medium sized white onion, chopped finely
1 teaspoon hot sauce or ketchup
Salt and pepper to taste
In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.
Grate the zest of the orange, lemon and lime. Place it in a resealable bag.
Squeeze out the juice from the fruits. Discard the seeds, butÂ keep the pulp.
Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes. Â Season it with salt and pepper.
Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.
Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.
Serve warm with rice and salsa.
Photo Courtesy Of: Lori_NY