Grilled Chicken Recipe with Jicama and Orange Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
The chicken:
2/3 cup fresh orange juice (about 2 navel oranges)
3 tbsp fresh lime juice
1 1/4 tsp smoked paprika
3 cloves garlic, smashed
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup olive oil
4 skinless, boneless chicken breasts
The salsa:
1/2 medium jicama, cut into 1/2-inch pieces (about 2 cups)
2 large navel oranges, segmented & segments cut in half
3 tbsp fresh orange juice (about 1/2 orange)
1 red jalapeno pepper, seeded & membranes removed, diced
2 tbsp minced fresh cilantro
Instructions:
Yield: Serves 4
The chicken:
In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
Preheat a grill to medium-high heat and brush the grill with canola oil. Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade. Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.
The salsa:
In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro. Serve the chicken topped with the salsa.
From cookincanuck.com