Ingredients
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6 green onions, chopped
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2 garlic cloves
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1/2 small hot red pepper, seeded
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3 tablespoons orange juice
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3 tablespoons soy sauce
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1 tablespoon vegetable oil
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1 tablespoon cider vinegar
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1/2 teaspoon thyme
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1/2 teaspoon allspice
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1/4 teaspoon cinnamon
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1/4 teaspoon ginger
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1/4 teaspoon curry powder
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1/4 teaspoon nutmeg
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 lbs skinless chicken pieces
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2 cups diced tomatoes
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1 sweet red pepper, roasted, seeded and drained
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1 small mango, peeled and diced
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4 green onions, chopped
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3 tablespoons lime juice
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1 tablespoon fresh coriander (cilantro)
Instructions
- In food processor, puree together marinade ingredients.
- Place chicken in shallow dish or ziplock bag and pour marinade over top, turning to coat well.
- Cover and marinade in refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
- Reserving marinade, place chicken meaty side down on greased grill over medium heat.
- Close lid and cook for 30 minutes, turning occasionally and basting with marinade.
- Chicken is done when juices run clear when chicken is pierced.
- Salsa: In bowl, stir together all salsa ingredients.
- Cover and refrigerate for at least 2 hours or up to 6 hours to allow flavours to blend.
- Let stand for 30 minutes before serving.