Ingredients:
- 3/4 cup bottled green salsa
- 1/4 cup unsweetened coconut milk
- 1 green onion, chopped (2 Tbsp.)
- 1/2 tsp finely shredded lime peel
- Tbsp. lime juice
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. chopped fresh mint
- 1 tsp. green curry paste
- 1 tsp. grated fresh ginger
- 1 tsp. soy sauce (buy gluten free)
- 1 clove garlic, minced
- 4 skinless, boneless chicken breast halves (1 1/4 lb. total)
- chopped mango
- chopped cucumber
- fresh mint (opt.)
- For marinade, in a blender, or food processor, combine salsa, coconut milk, onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. cover; process until nearly smooth. Remove 1/3 cup to drizzle; cover and chill until serving time. Place chicken in large resealable plastic bag set in bowl. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1-2 hours, turning bag occasionally. Drain chicken; reserve marinade.
- For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12-15 min. or until chicken is no longer pink (170* F), turning once and brushing with reserved marinade halfway through grilling. (for gas grill, preheat grill, reduce heat to medium. cover; grill as above.) Serve with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. Garnish with mint.