Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4
- 3 medium oranges, preferably navel
- 1/2 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon crushed hot red pepper flakes
- 2 tablespoons chopped fresh cilantro
- 4 boneless chicken breast halves (about 1 pound)
2. Put the chicken in a 1-gallon resealable plastic bag. Add about 1/3 cup of the bell pepper mixture. Close the bag, pressing out the air, and turn to coat. Refrigerate for at least 1 hour and not more than 4 hours. Turn the bag occasionally.
3. Meanwhile, cut the orange sections crosswise in thirds and add to the remaining bell pepper mixture in the bowl. Stir in the cilantro. Cover and refrigerate the salsa until ready to serve.
4. Heat a gas grill to medium-high, or prepare a medium hot charcoal fire. Coat the grill grates with vegetable oil.
5. Remove the chicken from the marinade and arrange on the grates. Grill the chicken for 6 to 8 minutes on each side, or until the chicken is no longer pink in the center.
6. Serve the chicken warm or at room temperature with the fresh orange salsa.
Recipe NotesAs with any perishable meat, bacteria can be found on raw or undercooked chicken, so it's important to follow some safe handling tips.
• Dedicate a cutting board just for meat to avoid any cross-contamination between foods.
• Don't leave raw chicken out of the refrigerator, as bacteria will multiply quickly at temperatures between 50°F and 140°F.
• Be sure to rinse raw chicken and pat it dry before using.
• Wash your hands with warm water and soap for 20 seconds before and after handling food.
• Always marinate chicken and other meats in the refrigerator.
• Cook chicken to an internal temperature of 165°F as measured with a food thermometer.