I wasn’t quite sure where I was going with this recipe when I started, but I knew I wanted to make a fruit salsa. The boys and I don’t match up that well terms of what fruits we like and dislike and because of my IBS, I can’t eat fruits with pits (peach, mango etc.) that you usually see as salsa. SO … I decided to be a little different and try a strawberry salsa. It was so easy and so delicious, I would even make it for a dessert topping with coconut milk ice cream. I was looking for a little sweet and a little spice to go along with the salsa so came up with this marinade. The whole meal was really easy to make and I loved eating the leftovers for lunch for 2 days afterwards and refused to share them!!
Tangy Chicken with Strawberry Salsa
Prep Time: Chicken – 10 minutes, Salsa – 10 minutes
Cook Time: Chicken – 10 minutes, Salsa – none
Servings – 5 for dinner, 2 for lunch, so about 6!
3 lbs. boneless, skinless chicken thighs, fat removed, cut in cubes
- Juice from 1 orange, about 1/3 cup
- Juice from 2 meyer lemons (these are sweeter), about 1/2 cup
- 3 scallions, diced
- 1 cup shredded carrots
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white wine vinegar
- 1 tbsp. chili powder
- 1 tbsp. maple syrup or honey (optional)
- 3 tbsp. olive oil (mine was infused with lemon and orange)
- salt and pepper
- 1 cup fresh strawberries, finely chopped
- 1 yellow pepper, finely chopped
- 1/3 cup cilantro, finely chopped
- 3 tbsp. lime juice
- dash of salt and pepper
- Combine the oil, vinegar, chili powder and fruit juices in a small bowl and whisk well.
- In another bowl, combine chicken thighs, scallions, cilantro and carrots.
- Pour the marinade over the chicken and mix to make sure it is covered thoroughly.
- Allow to marinate for at least 2 hours, but longer if possible.
- While the chicken is marinating, make the salsa.
- Take the finely chopped ingredients and place in a small bowl.
- Add the lime juice and salt and pepper and combine well.
- Refrigerate to allow the flavors to meld until the chicken is ready.
- Warm up a large skillet on medium heat and pour the entire contents of the chicken and marinade into the pan.
- Add your salt and pepper and cook on one side, to lightly brown, then flip and cook on the other side. (about 3 – 5 minutes per side)
- Remove from heat as soon as chicken is thoroughly cooked (you may have sauté a little more if it is not done).
- Serve immediately with the salsa right on top of the chicken.