Prep
10 min
Total
40 min
Serves
4
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1/3 cup lemon juice
- 1/4 cup sriracha hot sauce
- 3 tbsp honey
- 2 tbsp canola oil
- 2 tsp lemon zest
- 1/2 tsp salt
- 1/4 cup mint leaves
Pineapple salad
- 3 1/2 cups coarsely chopped pineapple
- 1 cucumber coarsely chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
METHOD
- Place chicken breasts on a cutting board. Lay a piece of plastic wrap over chicken. Using a rolling pin or mallet, pound until chicken is 1/2 inch thick.
- Whisk lemon juice with sriracha, honey, canola oil, lemon zest, and salt in a small bowl. Reserve 1/4 cup of marinade. Pour remaining marinade into a large zip-lock bag. Add chicken to bag. Seal bag, letting all the air out. Massage chicken until coated. Let stand for 20 minutes.
- Combine pineapple with cucumber in a large bowl. Stir in lemon juice and salt. Cover and let stand at least 10 minutes.
- Preheat barbecue to medium. Oil grill. Barbecue chicken, with lid closed, until springy when pressed, 4 to 5 minutes per side. Brush chicken with reserved marinade during the last 2 minutes of grilling. Chop up mint leaves and stir into salad just before serving.
NUTRITION
Calories 388
