Grilled Chicken Recipe With Jicama & Orange Salsa
For a delightful fusion of flavors and textures, this recipe combines tender grilled chicken marinated in a zesty orange-lime mixture with a refreshing salsa featuring sweet oranges, crunchy jicama, and a spicy kick from jalapeno. A perfect dish to savor on a sunny day, the juicy chicken paired with the vibrant salsa is sure to brighten up your mealtime.
— Constant Cookbook
Ingredients
- 2/3 cup fresh orange juice (about 2 navel oranges)
- 3 tbsp fresh lime juice
- 1 1/4 tsp smoked paprika
- 3 cloves garlic, smashed
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup olive oil
- 4 skinless, boneless chicken breasts
- 1/2 medium jicama, cut into 1/2-inch pieces (about 2 cups)
- 2 large navel oranges, segmented & segments cut in half
- 3 tbsp fresh orange juice (about 1/2 orange)
- 1 red jalapeno pepper, seeded & membranes removed, diced
- 2 tbsp minced fresh cilantro
Instructions
- The Chicken:
- In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
- Add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to medium-high heat and brush the grill with canola oil.
- Remove the chicken from the marinade and place the chicken on the grill. Discard the marinade.
- Grill until chicken is cooked through, but still moist, about 5 minutes per side. Let rest for a few minutes. Slice before serving, if desired.
- The Salsa:
- In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
- Serve the chicken topped with the salsa.
Yield
Serves 4
Nutrition
- Serving Size: 1 Chicken Breast + 1/4 of Salsa
- Calories: 394 kcal
- Carbohydrate Content: 24 g
- Protein Content: 24 g
- Fat Content: 23 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 107 mg
- Sodium Content: 398 mg
- Fiber Content: 6 g
- Sugar Content: 12 g
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