6 whole boneless chicken breasts -- but with skin on
spicy citrus marinade -- see * note
orange cilantro salsa -- see * note
Instructions:
* Note: See the "Spicy Citrus Marinade" and "Orange Cilantro Salsa"
recipes which are included in this collection. Wash the chicken breasts
and place in a large stainless steel or plastic container. Pour on
the marinade, cover and refrigerate at least 6 hours, or overnight.
Preheat the grill or broiler until very hot. Grill the chicken breasts,
skin side down on the grill, or skin side up in the broiler, 2 to
3 minutes. Then turn and cook the other side. Keep turning the chicken
every minute or two to avoid blackening or sticking; total cooking
time is 10 to 12 minutes for small breasts and 18 to 20 minutes for
larger breasts. (We always cook chicken breasts with the skin on for
flavor. For skinless chicken, we just remove it before serving.) Serve
hot on top of red rice and black beans. Top with the Orange Cilantro
Salsa.
