Grilling Link-Up & Grilled Chicken with Jicama & Orange Salsa {Giveaway}
The recipe Grilling Link-Up & Grilled Chicken with Jicama & Orange Salsa {Giveaway} is ready in about 45 minutes and is definitely a super gluten free, dairy free, paleolithic, and primal option for lovers of Mexican food. This main course has 369 calories, 26g of protein, and 21g of fat per serving. This recipe serves 4 and costs $1.91 per serving. 361 person were glad they tried this recipe. A mixture of navel oranges, fresh cilantro, red jalapeno pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Cookin Canuck. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is outstanding. If you like this recipe, you might also like recipes such as Orange and Jicama Salsa, Jicaman Orange Salsa, and Smoky Orange-Jicama Salsa.
Servings: 4
Ingredients:
1/2 tsp freshly ground black pepper
2 tbsp minced fresh cilantro
3 cloves garlic, smashed
1/2 medium jicama, cut into 1/2-inch pieces (about 2 cups)
1/2 tsp kosher salt
3 tbsp fresh lime juice
2 large navel oranges, segmented & segments cut in half
1/3 cup olive oil
3 tbsp fresh orange juice (about 1/2 orange)
1 red jalapeno pepper, seeded & membranes removed, diced
4 skinless, boneless chicken breasts
1 1/4 tsp smoked paprika
Equipment:
whisk
bowl
grill
Cooking instruction summary:
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.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.
Step by step:
1. In a large bowl, whisk together the orange juice, lime juice, smoked paprika, garlic cloves, salt, pepper and olive oil.
2. 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.
3. 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.
4. Let rest for a few minutes. Slice before serving, if desired.In a medium bowl, gently stir together the jicama, orange pieces, orange juice, red jalapeno pepper and cilantro.
5. Serve the chicken topped with the salsa.
Nutrition Information:
covered percent of daily need
