Grilled Chicken with Fresh Cherry Salsa
- 2 Chicken Breasts
- 1 Tbsp Olive Oil
- 1 tsp Salt (Or To Taste)
- 1/4 tsp Pepper (Or To Taste)
- 1 tsp Chipotle Powder
For The Cherry Salsa:
- 2 Cups Sweet Cherries Pitted & Chopped
- 1/2 Medium Jalapeno Seeded; Ribs Removed (For More Heat Add More with The Seeds & Ribs)
- 1/4 Cup Shallot, Finely Diced
- 1/4 Cup Cilantro Leaves Chopped
- 1 tbsp Balsamic Vinegar
- Juice of 1 Lime
- Salt and Pepper to Taste
Place The Chicken Breasts in a Large Zip Lock Bag and Pound Them Using a Heavy Pan or Rolling Pin to Uniform Thickness.
Mix Together The Oil, Salt, Pepper and Chipotle Pepper Powder and Rub The Mix Into The Chicken Breasts Well.
Allow The Chicken to Marinate for a Bit While You Prepare The Cherry Salsa.
Roughly Chop Pitted Cherries and Put Them in Bowl.
Add Finely Diced Shallot (Or Red Onion), Chopped Jalapeno and Chopped Fresh Cilantro.
Add Salt, Pepper, Balsamic Vinegar and Squeeze in Fresh Lime Juice.
Mix Well and Allow All The Flavors to Meld by Letting it Sit Out Till you Grill The Chicken or Cover and Refrigerate for Later.
Heat a Grill Pan Over a Medium-High Heat or Fire Up The BBQ.
Grill The Chicken Breasts Over a Medium-High Heat for 4-6 mins a Side, or Until Cooked Through. Let The Cooked Chicken Rest for 5 mins.
Slice and Place Chicken on a Plate (On a Bed of Salad Leaves If You’d Like) and Spoon The Fresh Cherry Salsa Generously on Top.