These thinly sliced chicken breasts grill up quick and easy on the grill, and the simple fruit salsa makes for a cool, refreshing change of pace.
Whether you thinly slice or pound the chicken breasts, they’ll grill up quick and easy on the grill.
You can also use chicken breast tenderloins, which are already pretty close to bite sized, or swap in salmon filets if you’re in that kind of mood.
When it comes to fruit, use whatever is fresh.
I used a peach, two small red plums, cherry tomatoes, red bell pepper, green onions, and lime juice, but mango, cucumber, citrus sections, and even a serrano chili would be amazing.
Mix and match!
Grilled Chicken with Summer Fruit Salsa
1 lb thinly sliced or pounded chicken breast
¼ cup soy sauce
1 tsp fish sauce or Worcestershire sauce (optional)
½ lime, juiced
1 tbsp grated ginger
2 cloves garlic, minced or pressed
About 2 lbs mixed, summer fruit, chopped into small pieces – peaches, nectarines, plums, mango, citrus sections, etc.
1 green onion, chopped
1 large tomato or 1 cup cherry tomatoes, chopped
1 colorful, sweet bell pepper, seeded and chopped
½ lime, juiced
Salt to taste
Add chicken to a large bowl, along with the soy sauce through the garlic.
Stir to coat and refrigerate 1-4 hours, but not overnight.
Make salsa by stirring fruit, onion, tomato, peppers, and lime juice together.
Salt to taste.
Salsa is best when made at least an hour ahead and served at room temperature.
Grill chicken over medium hot flame or in the broiler until cooked through, about 10-15 minutes.
Let rest for 5-10 minutes before serving.
Spoon salsa over the chicken and eat.
Serve with rice, tortillas, or grilled corn on the cobb.
Alongside tons of grilled veggies, of course!