Monday, March 26, 2012
Barbecued Chicken with Pineapple Salsa
We've had absolutely gorgeous weather lately, and we were actually home one evening and able to fire up the grill. We both really enjoy barbecued chicken, and we thought the pineapple salsa would pair nicely with it.
Here's what you need:
1/2 fresh pineapple
1/2 red pepper
Juice of 1/2 lime
1 medium shallot
1 handful of shallot
1 tsp salt
1 cup barbecue sauce, divided
1 1/2 lb boneless skinless chicken breast
Here's what you do:
Trim the chicken breast to remove any fat, and then place in a bowl and coat with about 1/2 a cup of barbecue sauce. We normally make our own sauce, but we are currently out, so we used Sweet Baby Ray's Sweet & Spicy. We also forgot to snap a picture of this step. Just imagine a bowl of chicken breast covered in barbecue sauce.
Pop the chicken in the fridge for an hour or so.
Now, get started on your pineapple salsa.
Start by dicing the pineapple.
Then dice the red pepper.
Next up to dice is the shallot. You can use half a red onion if you want, but we had shallots, so that's what we used.
And finally, grab a handful of cilantro and chop that up too. Give it all a good stir to combine it.
Next add the salt and lime juice.
Cover and put in the fridge until you're ready to plate.
When you're ready to start grilling, set up direct and indirect heating zones by piling your coals on one side of the grill.
Start your chicken directly over the coals and sear for 3-4 minutes on each side.
You actually want the sugars in the barbecue sauce and blacken. Once it starts to blacken, flip them over and sear on the other side.
After you've seared chicken on both sides, move to the indirect side of the grill and brush with more barbecue sauce. Cover and let cook for about 5 minutes.
Flip and brush with more barbecue sauce. Cover again and continue cooking for another 5 minutes.
Check the internal temperature of your chicken. You should be at 165 degrees by now. If not, keep on indirect heat and cover, checking every few minutes.
When you're up to temperature, garnish with the pineapple salsa.