4Skinless Boneless Chicken Breasts– lightly pounded to even thickness*
¼CupLime Juice(about 2 limes)
2Green Onions– roughly chopped
1CupCherries– stemmed, pitted and small dice (about 5-6 ounces)
½CupOranges– peeled and small diced
1/3CupRed Onion– finely diced
½smallJalapeno– stemmed, seeded and finely diced
1heaping TBSFresh Cilantro- minced
½Lime– juice and zest
For the Marinade: Place all ingredients, except chicken breast, in the bowl of a food processor or blender. Pulse until combined and well blended. Transfer marinade to a Ziploc bag and add in chicken. Seal and place in refrigerator overnight, turning often.
For the Salsa: Place all ingredients in a large bowl and toss gently to combine. Taste and adjust for seasoning.
Mix Glaze: Mix together honey and lime juice in a small bowl. Set aside.
Preheat Oven to 425 degrees F. Spray a large baking dish with nonstick cooking spray. Remove chicken from marinade and discard. Brush chicken lightly with oil and season to taste with salt and pepper. Place chicken breasts in baking dish and bake for 20-25 minutes, or until chicken registers 160 degrees F on an instant read thermometer. Remove chicken from oven and brush with glaze. Let chicken rest for 5-10 minutes.
Serve chicken breasts with salsa and enjoy!
*To pound-out chicken breasts – place chicken breast in a large Ziploc and use a rolling pin or mallet to lightly bash the thicker part of chicken breast to match height of thinnest part. Don’t pound too thin or the chicken breast will end up dry after being cooked. You are looking for about ¾’’ thickness. *For a mild salsa, remove seeds and ribs from jalapeno. *Salsa can be made ahead and stored, covered, in the refrigerator for up to 3 days. *To Grill Chicken: 1. Prepare Grill: Light one chimney full of charcoal and arrange on one side of grill. Cover and let grill preheat for at least 5 minutes. Clean and oil grates. For gas grill – set half the burners to medium-high setting. Cover and preheat 10 minutes. 2. Grill Chicken: Remove chicken from marinade and discard. Brush chicken lightly with oil and season to taste with salt and pepper. Place chicken (skin removed side down) over the hot side of grill and cook until well browned, about 4-5 minutes. Flip over and continue to cook until chicken registers 160 degrees F on an instant read thermometer, brushing with glaze during last minute of cooking. If second side is browning before it registers 150 degrees, move chicken to cool side of grill, cover and let cook until chicken reaches proper temperature. Remove chicken breasts from grill and let rest for 5-10 minutes.