Grilled chicken is the most versatile and easy meal to prepare, and added with spicy salsa makes your dinner truly sumptuous one.

Ingredients:

1 -2 hot pepper ( jalapenos pepper)
2 tomatoes , cored and coarsely chopped (peeling is optional)
1 garlic clove , coarsely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
coarse salt
black pepper
3 tablespoons coarsely chopped fresh cilantro (or parsley)
4 chicken breast halves (8-10 ounces each)
1 ½ teaspoons coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil

Spicy Salsa Procedures:

1) Remove stems from peppers.

2) Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).

3) Slice half peppers crosswise into 1/2 inch pieces.

4) Place in a food processor.

5) Add tomatoes and garlic and puree to a coarse paste.

6) Work in the olive oil and vinegar.

7) Season lightly with salt and pepper.

8) Add cilantro, pulsing to mix. There will be about 1 1/2 cups.


Chicken Procedures:

1) Rinse chicken and pat dry.

2) Generously season on both sides with salt, pepper and cumin.

3) Drizzle oil over both sides of chicken.

4) Rub oil and spices in with your fingertips.

5) Cover and refrigerate 30-60 minutes.

6) Preheat grill to high.

7) Brush and oil grill grate.

8) Grill chicken until cooked through and golden brown, 4-6 minutes per side.

9) Transfer chicken to a platter and spicy spoon salsa over it.

10) Serves 4 persons

Photo Source: "Soy Sweet and Sour Chicken by captainshrimp, on Flickr">



In this recipe for pineapple chicken, fried chicken is combined with pineapple and bell peppers in a sweet and sour sauce. Pineapple chicken serves 3 to 4.

Ingredients:

• 4 cups oil for deep-frying, or as needed
• 6 chicken thighs, skin on

Marinade:

• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• 1 tablespoon cornstarch

Vegetables:

• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large carrot
• 1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

Batter:

• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 1 1/4 to 1 1/2 cups flat soda water, or as needed
• 1 teaspoon finely diced green onion

Sweet and Sour Sauce Ingredients:

• 3/4 cup pineapple juice (reserved juice from canned pineapple)
• 4 tablespoons vinegar (white or rice vinegar)
• 3 1/2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

Procedures:

Procedures for making Pineapple Chicken:

1) Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

2) Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.

3) While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.

4) To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.

5) Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).

6) To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired.

7) Pour the sauce over the chicken. Serve hot.