The simple fresh citrus salsa complements the grilled chicken in this easy dish.
| 2 |
|
medium (1 cup) seedless oranges, segmented, membrane removed, chopped |
| 1 |
|
tablespoon sugar |
| 2 |
|
tablespoons sliced green onions |
| 2 |
|
tablespoons chopped fresh parsley |
| 6 |
|
(4-ounce) boneless skinless chicken breast halves |
| 1/2 |
|
teaspoon salt |
| 1/8 |
|
teaspoon pepper |
Combine all salsa ingredients in small bowl. Cover; refrigerate until serving time.
Heat gas grill on medium or charcoal grill until coals are ash white.
Sprinkle chicken breasts with salt and pepper.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (5 to 7 minutes).
Place chicken on grill; brush with glaze. Grill, turning once and brushing with glaze, until chicken is no longer pink (12 to 15 minutes). Cook any remaining glaze over medium heat until glaze comes to a full boil (5 to 7 minutes). Serve glaze with chicken and orange salsa.
