Pollo Con Pico De Gallomain dish, poultry ----PICO DE GALLO---- 1 medium tomato 1 whole jalapeno pepper 1/2 avocado; peeled and seeded 1/4 cup minced red onion 1 tablespoon kikkoman teriyaki sauce 2 teaspoon lime juice 1 1/2 teaspoon minced fresh cilantro ----CHICKEN---- 6 chicken breast halves - (boneless) 1/2 cup kikkoman teriyaki sauce 1/2 teaspoon grated lime peel 1 tablespoon lime juice 1 garlic clove; pressed Prepare 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 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1 1/2 teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend. Rinse chicken chicken and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken. Press air out of bag; close top securely. Marinate 1 hour; turn bag over occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken is tender; turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo. Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias |
