Pollo con pico de gallo

6 servings

Ingredients

Quantity Ingredient
1 medium Tomato
1 Whole jalapeno pepper
½ Avocado; peeled and seeded
¼ cup Minced red onion
6 Chicken breast halves (boneless)
½ cup Kikkoman Teriyaki Sauce
1 tablespoon Kikkoman Teriyaki Sauce
2 teaspoons Lime juice
1½ teaspoon Minced fresh cilantro
½ teaspoon Grated lime peel
1 tablespoon Lime juice
1 Garlic clove; pressed

Directions

PICO DE GALLO

CHICKEN

Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper and ½ avocado, peeled and seeded. Combine with ¼ cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice and 1½ 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

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