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Marinated Chicken w/ pineapple-citrus




Source of Recipe


The Hali'imaile General Store Cookbook






List of Ingredients



• 1/2 cup freshly squeezed lime juice
  
• 1/4 cup tequila
  
• 4 cloves garlic
  
• 1 bunch cilantro
  
• 1 tablespoon peeled and finely chopped fresh ginger
  
• 1 jalapeno chile, seeded
  
• 2 tablespoons white vinegar
  
• 1 tablespoon sugar
  
• 1 tablespoon salt
  
• 1 1/2 cups olive oil
  
• 6 boneless, skinless chicken breast halves
  
• PINEAPPLE-CITRUS SALSA
  
• 1 Texas Ruby Red grapefruit
  
• 1 orange
  
• 1 cup diced pineapple
  
• 1 small red onion, thinly sliced
  
• 1 tablespoons chopped fresh cilantro
  
• 1 jalapeno chiled, seeded and finely chopped
  
• 2 teaspoons rasberry vinegar
  
• 2 teaspoons sugar
  






Instructions



1. To prepare the marinade, in a food processor, combine the lime juice, tequila, garlic, cilantro, ginger, jalapeno, vinegar, salt and sugar. Pulse 10 times. With the motor running, add the olive oil until emulsified. Reserve 3/4 cup of the marinade to serve with the chicken.
   
2. Place the chicken breasts in a nonreactive bowl and pour the remaining marinade over them. Cover and marinate overnight in the refrigerator.
   
3. Preheat a gas grill.
   
4. To prepare the salsa, cut a thick slice off the top and bottom of the grapefruit and place the fruit upright. Thickly slice off the peel in strips, removing the whit pith and membrane and revealing the fruit sections. Holding the peeled fruit in one hand over a bowl to capture the juices, cut on each side of the membrane to free each section, letting the sections drop into the bowl. Repeat with the orange. Add all the remaining salsa ingredients and stir to mix.
   
   
5. Remove the chicken from the marinade and place on the grill rack. Grill, turning once, for 7 minutes on each side, until done.
   
6. To serve, divide the citrus salsa evenly among individual plates. Place a chicken breast on top of the salsa and spoon 2 to 3 tablespoons of the reserved marinade over each serving.