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.