A savory spin on a classic summer cocktail, the Tequila Sunrise, this Chicken with Cherry-Orange Salsa is succulent, sweet and the perfect summer meal!
*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.