Grilled marinated chicken with pineapple salsa and pasta salad recipe
Grilled Marinated Chicken with Pineapple Salsa and Pasta Salad recipe
This article was published by: MatthewShare this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.
About this recipe
In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.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
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
Share this content!
As seen in:The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.
Reference: Grilled marinated chicken with pineapple salsa and pasta salad recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 44 times, 1 visit(s) today