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Grilled Bahamian Chicken w/Cha-Cha Salsa




Source of Recipe


Southern Living, Jul/1997


Recipe Introduction


Source: Beverly J. Blaisdell of Virginia


List of Ingredients




2 jalapeno peppers, minced
1/4 cup fresh cilantro, minced
1 can coconut milk (14 oz)
2 tablespoons fresh lime juice
4 skinless boneless chicken breast halves

--Cha Cha Salsa--
1/2 cup tomato, chopped
1/2 cup purple onion, chopped
1/2 cup papaya, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
1 jalapeno peppers (1 to 2) minced
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1 tablespoon honey

Lime wedges, for garnish

Recipe



Whisk together the first 4 ingredients.

Cut chicken into 1-inch-wide strips, and place in a shallow dish; add milk mixture. Cover and chill 1 to 2 hours.

Soak sixteen 6-inch wooden skewers in water 15 to 20 minutes.

Drain chicken, discarding marinade; thread onto skewers.

Cook chicken, covered with grill lid, over medium-high heat (350°F to 400°F), turning often, 4 to 6 minutes or until done. Serve with Cha-Cha Salsa. Garnish, if desired. Yield: 4 servings.

CHA-CHA SALSA : Combine all ingredients. Cover and chill 3 to 4 hours. Serve with chicken or pork. Yield: 2 cups.