Grilled marinated chicken with pineapple salsa and pasta salad recipe

Grilled Marinated Chicken with Pineapple Salsa and Pasta Salad recipe

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Recipe intro

This recipe for grilled marinated chicken with pineapple salsa and pasta salad is a perfect combination of flavors and textures. The tender and juicy chicken is marinated in a delicious blend of spices, giving it a smoky and tangy taste. The refreshing pineapple salsa adds a tropical twist, while the pasta salad provides a satisfying and filling side dish. This dish is ideal for summer barbecues or any time you want a light and flavorful meal.

Keywords: grilled chicken, pineapple salsa, pasta salad, marinated, tropical.

Grilled marinated chicken with pineapple salsa and pasta salad recipe details

Grilled marinated chicken with pineapple salsa and pasta salad recipe, recipe Rating: 4.8
Number of votes:143 

Ingredients

2	chicken breasts
2	chicken legs
	For the marinade:
4 tbsp	oil
1 clove(s)	garlic
2	red chili peppers
1 stalk(s)	lemon grass
1 sprig(s)	cilantro
	For the Salad:
400 g	pasta, cooked al dente
150 g	mozzarella, cut in 2cm cubes
250 g	cherry tomatoes
½ bunch(es)	basil
1 tbsp	pine nuts, toasted
4 tbsp	balsamic vinegar
10 tbsp	extra virgin olive oil
1 clove(s)	garlic
	salt and pepper
	sugar
	For the salsa:
1 small	ripe pineapple
2	onions
	lime juice or rice vinegar
1	dried red chili pepper
	sugar
	pepper

Instructions

For the marinade, chop the lemon grass. Peel and chop the garlic. Roughly chop the chili and the cilantro. Mix everything in a shallow casserole with the oil.

Prick the chicken legs and breasts several times with a fork. Place into the casserole dish and turn until coated with marinade. Cover with foil and marinate in the refrigerator for at least 6 hours, turning the meat occasionally.

For the salad clean and half the cherry tomatoes. Chop the basil. Rub the salad bowl with a halved garlic clove. Pour the vinegar into the bowl. Add salt, pepper and a pinch of sugar and stir until salt and sugar are dissolved. Whisk in the olive oil. Add the pasta, mozzarella, tomatoes, basil and the pine nuts and toss. Allow to soak for an hour in the refrigerator. Adjust the seasoning before serving.

Peel, core and dice the pineapple. Peel and dice the onions. Crush the chili in a mortar or chop. Mix the ingredients in a bowl. Season to taste with lime juice, pepper and a pinch of sugar.

Grill the poultry breasts for 4-5 minutes each side. Grill the legs for about 7-9 minutes each side. Season with salt.

Serve the freshly grilled chicken together with the salsa and the pasta salad.

Note:
You may substitute turkey for the chicken.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 7 hrs
Grade of difficulty:
medium
Calories per portion:
n/a