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Star-Spangled Chicken With Fireworks Salsa

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
6 servings
Category
Poultry
Course
Main Dish
Occasions
Independence Day
Sources
The Old Farmer's Almanac Everyday Cookbook

Our Star-Spangled Chicken With Fireworks Salsa will be a huge hit for any festive occasion, especially a patriotic one. If you have time, marinate the chicken the evening prior.

Add a side of Red, White, and Blue Potatoes!

Salsa:

Ingredients
1 each red, yellow, and green bell pepper
1 can (20 ounces) pineapple tidbits, well drained
1-1/2 teaspoon Chipotle chili puree or powder, to taste
1/2 small red onion, diced
1 tablespoon fresh lime juice
1 tablespoon melted jalapeno jelly, or to taste
1 to 2 teaspoons finely minced fresh cilantro leaves

Instructions

Halve peppers, removing stems, seeds, and large ribs. Set aside half of each color. Dice remaining pepper halves and place in a nonreactive bowl with the remaining salsa ingredients. Stir well. Allow salsa to meld at room temperature for at least 1 hour before serving. Taste and adjust seasonings as desired.

Cut remaining pepper halves into strips and small star shapes for garnish; dice trimmings and add to salsa.

Chicken:

Ingredients
6 boneless chicken breast halves (6 to 8 ounces each), skin removed
2 tablespoons apricot jam
2 tablespoons mango chutney
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon grainy mustard
2 tablespoons fresh lime or lemon juice

Instructions

Place chicken breasts in a big resealable plastic bag. Whisk remaining ingredients together to make a marinade and pour over chicken. Seal bag and place in refrigerator for several hours or overnight, turning occasionally.


Heat barbecue cooker to glowing. Remove chicken from marinade; pour marinade into a small bowl. Spray grill with nonstick vegetable spray and place 4 to 6 inches from medium-hot coals. Put chicken on grill and cook, basting with marinade and turning occasionally, until chicken is cooked through. Allow about 6 to 8 minutes per side, until juices are no longer pink.

Place dollops of salsa on each serving plate and put a chicken breast half in the center. Garnish with the pepper stars.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Betty</span> Mon, 06/28/2021 - 11:15
I have found the fresh bell pepper seeds are nice to sprinkle over salads. They have the same nutrition as the pepper.