Grilled Chicken with Strawberry Salsa

INGREDIENTS

STRAWBERRY SALSA:

• 1 pound of strawberries chopped
• 2 jalapeño peppers ribs and seeds removed, if desired, finely chopped
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon honey maple syrup, or sugar
• Juice of 1 lime
• Dash of salt and pepper

CHICKEN:

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 2-3 pounds thin chicken breasts

INSTRUCTIONS

• In a bowl, mix the strawberry salsa ingredients together.
• Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil over the chicken breasts and rub the seasoning over the chicken, coating entirely.
• Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
• Serve the grilled chicken topped with strawberry salsa.

NOTES

• Using thin chicken breasts will help them cook more evenly and the flavor will be more evenly distributed. If your chicken breasts are large and thick, slice them in half or pound them with a meat mallet.
• Use the freshest and ripest strawberries you can for the most flavorful salsa.
• Let the chicken come to room temperature before placing on the grill. I like to take it out about 30 minutes before I’m ready to cook.
• Be sure to pre-heat your grill. This will help the breasts cook more evenly.
• Let the chicken rest for 10 minutes before serving. This lets the juices redistribute so you have perfectly juicy chicken.