Guest Post: Grilled Marinated Chicken with Tomato-Fruit Salsa

I am very excited to feature my first guest post on Sew You Think You Can Cook! This post is brought to you on behalf of Hunt’s by Julia. Her recipe is perfect for summer and the grilling season. Enjoy! -Lauren

When I think of summer I think of dinners out on the back porch with food fresh off the grill.   While there will always be a soft spot in my heart for hot dogs and burgers, my favorite grill-able is chicken breast simply because of the huge range of flavor possibilities.  Thanks to the science of marinating, there is a chicken breast for every taste, so preparing a light dinner for a picky family is a snap.

This grilled chicken recipe was a hit for my entire family, including my preteen who has recently become “too cool” to enjoy his mom’s cooking.  The marinade kept the chicken from becoming dry, and the tomato-fruit salsa on top added a unique dimension of flavor that really took the edge off a hot summer night.

Grilled Chicken with Tomato-Fruit Salsa

 Grilled Marinated Chicken with Tomato-Fruit Salsa

 Ingredients for Chicken:

  • 1/4 cup Hunt’s® Tomato Ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 2 tbsp light soy sauce
  • 2 cloves garlic, finely chopped
  • 6 boneless skinless chicken breast halves
  • PAM® Grilling Spray

Ingredients for Salsa:

  • 1 can (14.5oz each) Hunt’s® Petite Diced Tomatoes, drained
  • 1 cup finely chopped fresh pineapple
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped fresh cilantro

Steps:

  1. Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
  2. Remove chicken from bag; discard marinade.
  3. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside.
  4. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.
  5. Grill chicken about 10 minutes or until no longer pink in center (165°F), turning once. Serve chicken with salsa.

Pro Tips:

  • If you don’t want to us a grill, this chicken can also be cooked in a non-stick skillet over medium heat.  As always with chicken, be sure to cook all the way through until no longer pink in center (165°F).
  • Pineapple can be substituted for other favorite tropical fruits, like mango or papaya (or a combination!)

Author Bio: This is a guest post by Julia S. on behalf of Hunt’s. Visit our site at www.hunts.com to find tomato recipes, chili recipes, and easy meatloaf recipes.

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