The trick is to smoke the meat and not make the meat smoke
GRILLED ISLAND CHICKEN WITH TROPICAL SALSA
Date:January 14, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The marinade used coconut milk, cinnamon, lime juice, minced jalapeno pepper & chopped cilantro.
The ingredients for the marinade have been added to a bowl.
The marinade ingredients have been combined.
The bonelsss has been added to a marinade dish which will be covered and will spend the next 2 hours in the fridge.
The salsa is mixed and will now go into the fridge until it is time to eat.
It is 2 hours later & the chicken breasts have been removed from the marinade & are now headed out to the Egg which has been stabilized at 350 degrees.
The chicken breasts are direct grilling at 350 degrees.
The chicken breasts have reached an internal temperature of 160 degrees (as measure by a remote read temperature probe & an instant read thermometer.
Time to eat!
The salsa is out of the fridge & it proved to be as tasty as it was colorful. This was one of the best salsas I've tried.
The chicken was very tasty too from the marinade as well as temder & moist which I'm sure came from both the marinade & cooking it on the Egg.
This was a tasty and qick to prepare meal (except for the 2 hour marinading time). I've got to say the salsa stole the show here.
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This interesting and colorful recipe came from the Big Green Egg Cookbook. It involved both marinated boneless skinless chicken breasts & tasty salsa. The chicken breasts were marinated for 2 hours before being direct grilled at 350 degrees. The salsa was a blend of sweet & hot ingredients and was one of the best salsas I've ever had. Other than the 2 hour marinating time this a relatively quick and easy cook with great flavors.
Big Green Egg Cookbook: Grilled Island Chicken with Tropical Salsa -Page 298