West Coast Chicken With Kiwi Salsa Recipes

WEST COAST CHICKEN WITH KIWI SALSA

Steps:

• Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
• Remove 2 tbsp of mixture and set aside for salsa dressing.
• Add garlic and pepper to remaining mixture for marinade.
• Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
• Let stand 20- 30 minutes; turn chicken occasionally.
• Meanwhile, prepare salsa.
• Peel kiwi.
• Cut crosswise into 1/4" thick slices; stack slices and cut into quarters.
• Toss kiwi in reserved dressing with pepper, strawberries and red onion.
• Set aside.
• Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
• Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature).
• Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
• Serve chicken with salsa, black beans and french bread.

KEY WEST SPICY CHICKEN RECIPE - (4.7/5)

Steps:

• In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Heat a grill or a grill pan to medium-high (if you're using an outdoor grill lightly oil the grill grates). Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear. Transfer kebabs to a platter and top with chopped cilantro.

WEST FRIED CHICKEN

Steps:

• Rinse chicken, cut off excess fat, cut any very big pieces in half.
• Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
• (Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour).
• In a large container with a lid, combine and sift the flour and dry ingredients.
• (Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
• Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
• Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160º(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
• Chicken breasts will take a little less time than boney pieces - thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.

CARIBBEAN KIWI SALSA

Steps:

• Combine all ingredients in a bowl; toss to combine.

KIWI SALSA

Steps:

• Slice jicama into 1/4 inch slices.
• Cut slices in half.
• Take 1/4 of the slices and dice, place in bowl.
• Drizzle the slices with a touch of lime and set aside.
• Add remaining ingredients to the diced jicama mixing all to blend. Using as much lime juice as desired.
• Arrange corn or jicama chips around the bowl of the salsa. Or top your favorite grilled chicken or fish.

NEW ZEALAND KIWI SALSA

Steps:

• Place the kiwifruit, pomegranate seeds, avocado, green onion and olive oil in a medium sized bowl.
• Starting with just a teaspoon of chopped jalapeño, gently fold in and add more to your desired level of heat. Add cilantro. Add salt and pepper to taste.
• Makes about 1 1/2 cups.