For the chicken
1 1/2 lbs boneless skinless chicken tenderloin or chicken breast
5 Tbsp olive oil
4 Tbsp fresh lime juice
4 Tbsp Madhava Golden Light Blue Agave
2 Tbsp soy sauce
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced
For the salsa
1 cup chopped fresh pineapple
1/2 cup chopped tomato
1/4 cup diced red onion
1/4 c chopped fresh cilantro
1 chopped medium jalapeño
1 garlic clove, minced
1 Tbsp fresh lime juice
1/2 Tbsp Madhava Golden Light Blue Agave
1/2 tsp fresh lime zest
salt and pepper, to taste
This summer griller will bring your ho-hum chicken to life with a sweet and zesty kick. Pair it with a bed a brown rice, pasta or heaping green salad for a hearty and rounded-out meal.
In a small bowl, whisk together olive oil, lime juice, agave, soy sauce, salt, pepper, and garlic. Place chicken in a shallow dish and cover with half of the marinade. Cover and let sit for 20-30 minutes.
While chicken is marinating, prepare salsa. Gently mix all ingredients together until combined. Cover and place in refrigerator to allow flavors to blend while chicken is grilling.
Bring grill to medium to medium-high heat. Brush grate with oil. Remove chicken from marinade and place on grill. Grill for 6-7 minutes per side or until internal temperature reaches 165 degrees F. Halfway through cooking time, brush with remaining marinade. Remove chicken from grill and allow to rest for 5 minutes before cooking into slices.
Serve chicken by itself or over a bed of rice. Top with a generous helping of pineapple salsa.
This recipe was brought to us by A Kitchen Addiction!