Grilled marinated chicken with pineapple salsa and pasta salad recipe
Grilled Marinated Chicken with Pineapple Salsa and Pasta Salad recipe
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|For the marinade:|
|2||red chili peppers|
|1 stalk(s)||lemon grass|
|For the Salad:|
|400 g||pasta, cooked al dente|
|150 g||mozzarella, cut in 2cm cubes|
|250 g||cherry tomatoes|
|1 tbsp||pine nuts, toasted|
|4 tbsp||balsamic vinegar|
|10 tbsp||extra virgin olive oil|
|salt and pepper|
|For the salsa:|
|1 small||ripe pineapple|
|lime juice or rice vinegar|
|1||dried red chili pepper|
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.
You may substitute turkey for the chicken.
ca. 30 min
Cooking / Baking Time:
ca. 15 min
ca. 7 hrs
Grade of difficulty:
Calories per portion:
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