CITRUS CHICKEN BREASTS  


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INGREDIENTS:  
  
2 garlic cloves, crushed  
1 tsp chili powder  
1/2 tsp dried oregano  
1/2 tsp dried thyme  
1/2 tsp ground cumin  
1/2 tsp ground coriander  
1/2 tsp black pepper  
1/4 tsp ground cinnamon  
1 tbsp dark brown sugar  
2 tbsp canola oil  
2 tbsp fresh lime juice  
1/4 cup orange juice  
4 boneless (not skinless) chicken breast halves, slashed  
Salt  
1 recipe avocado mango salsa* see below  

DIRECTIONS:  
With a sharp knife, cut 3 parallel slashes through skin,  
about 1/4 inches deep. Combine garlic, chili powder, oregano,  
thyme, cumin, coriander, pepper, cinnamon, sugar, oil, lime  
juice, and orange juice. Add chicken and toss to coat evenly.  
Cover and refrigerate for 30 minutes, turning once. (can be  
marinated up to 2 hours in advance, turning often) Grill skin  
side down over medium-hot coals until skin is crisp, 7 minutes.  
Turn and continue grilling until chicken is opaque with no  
trace of pink, a further 5 minutes. Sprinkle with salt. Serve  
hot with avocado mango salsa, recipe below.  


*** Avocado Mango Salsa *** Makes 1 2/3 cups  

INGREDIENTS:  
1 mango, finely diced  
1 avocado, halved, pitted, and finely diced  
1/2 red onion, finely chopped  
1 red chile, seeded and finely chopped  
1 tbsp fresh lime juice  
1 tbsp red wine vinegar  
2 tbsp olive oil  
2 tbsp finely chopped mint  
salt, Tabasco sauce (or other hot pepper sauce)  

DIRECTIONS:  
Combine mango, avocado, onion, chile, lime juice, vinegar,  
oil, and mint. Add salt and Tabasco to taste. Cover and let  
stand for 30 minutes at room temperature to allow flavors to  
blend. Serve chilled or at room temperature.  

Yield: 4 Servings  
Categories: Chicken