1/4 cup Big Horn Cilantro Roasted Onion olive oil
1/4 cup Big Horn Pineapple balsamic vinegar
1/3 cup ketchup
1 teaspoon Terrapin Ridge Wasabi Lime mustard
To prepare sauce, combine first 5 ingredients in a small saucepan; bring to a boil over medium heat. Stir frequently. Reduce heat and simmer 15 to 20 minutes or until thickened.
2 tsp garlic powder
2 bay leaves, finely crumbled
1 tsp ground allspice
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/2 tsp ginger
4 (6-ounce) skinless, boneless chicken breast halves
Combine garlic, ground allspice, black pepper, bay leaf, thyme and ginger. Rub the spice mixture evenly on chicken. Let stand at room temperature 30 minutes.
Preheat grill to medium-high heat. Cover and grill 8 minutes on each side. Move chicken to the unlit side of the grill (indirect heat). Baste chicken with sauce mixture. Cover and grill an additional 5 minutes on each side or until done, basting every minute. Serve with remaining sauce and salsa.
1/2 cup fresh pineapple, chopped
1/2 cup fresh mango, chopped
1/2 cup diced red bell pepper, finely diced
1/3 cup red onions, finely diced, finely diced
Juice of one lime
1 tbs. Big Horn Cilantro Roasted Onion olive oil
1/4 tsp. sea salt
Chop pineapple and mango; place in a medium bowl. Add 1/4 cup diced bell pepper, 1/3 cup diced red onions, juice of one lime juice, 1 tbs Big Horn Cilantro Roasted Onion olive oil, and 1/4 teaspoon salt; toss to combine. Serve over chicken.
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