-----pico de gallo-----
1 medium tomato
1 whole jalapeno pepper
1/2 avocado -- peeled and seeded
1/4 cup minced red onion
1 tablespoon Kikkoman teriyaki sauce
2 teaspoons lime juice
1-1/2 teaspoons minced fresh cilantro
-----chicken-----
6 chicken breast halves -- - (boneless)
1/2 cup Kikkoman teriyaki sauce
1/2 teaspoon lime peel, grated
1 tablespoon lime juice
1 garlic clove -- pressed
Instructions:
Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper
and 1/2 avocado, peeled and seeded. Combine with 1/4 cup minced red
onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice
and 1 1/2 teaspoons minced fresh cilantro. Let stand at room temperature
2 hours for flavors to blend. Rinse chicken and pat dry with paper
towels; place in large plastic bag. Combine remaining ingredients;
pour over chicken. Press air out of bag; close top securely. Marinate
1 hour; turn bag over occasionally. Reserving marinade, remove chicken
and place on grill 5 to 7 inches from hot coals. Cook 15 to 18 minutes
or until chicken is tender; turn over and baste with reserved marinade
occasionally. Serve with Pico de Gallo. Source: SPICE UP YOUR MEALS!
with Kikkoman Teriyaki Sauces
