Lemon Garlic Grilled Chicken with Pineapple Salsa
For the grilled chicken:
1/3 cup olive oil.
1/3 cup lemon juice (from 2-3 lemons).
1 1/2 tablespoons soy sauce.
2 cloves garlic, minced.
1/2 teaspoon oregano.
1/4 teaspoon salt.
1/4 teaspoon pepper.
4-6 skinless, boneless chicken breasts.
For the pineapple salsa:
2 cups diced pineapple.
1 red pepper, diced.
1/4 cup diced red onion.
1/4 cup chopped cilantro.
1 lime, juice.
-In an 8×8” baking dish (or similar size), whisk together the olive oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper.
-Add the chicken breasts and turn them over a few times to coat them in the marinade.
-Cover the dish tightly with plastic wrap and refrigerate for 30 minutes or up to 2 hours.
-Preheat the grill to medium high heat, about 375 degrees F.
-Let the excess marinade drip off the chicken and place it on the grill.
-Close the lid and let it cook for 6-8 minutes per side or until it has reached an internal temperature of 165 degrees F when measured with a meat thermometer.
-Remove the chicken from the grill and let it rest, tented with aluminum foil, for 5 minutes before serving.
-Meanwhile, make the pineapple salsa. In a medium bowl, toss together the pineapple, red pepper, red onion, cilantro and lime juice until well combined.
-Refrigerate until ready to serve.