Ingredients Jump to Instructions ↓

  1. 4 (8-ounce) boneless, skinless chicken breasts

  2. Extra-virgin olive oil

  3. 1/2 cup mango-peach jam (recommended: Stonewall Kitchens)

  4. 2 tablespoons soy sauce

  5. 1 teaspoon lime juice

  6. 1 teaspoon peeled, grated ginger

  7. 1/2 small jalapeno, seeded, ribs removed, and minced

  8. 12 ounces Boston or Bibb lettuce, leaves separated

  9. 3 green onions, thinly sliced on the bias

  10. Neely's Smoky Corn Salsa, recipe follows

  11. 4 ears corn, husked

  12. 2 teaspoons canola oil

  13. Kosher salt and freshly ground black pepper

  14. 2 plum tomatoes, seeded and diced

  15. 1 small red onion, diced

  16. 1/4 cup chopped fresh cilantro leaves

  17. 1/2 jalapeno pepper, seeded and diced

  18. 1 large garlic clove, peeled and very finely chopped, optional

  19. Juice of 1 lime

Instructions Jump to Ingredients ↑

  1. Preheat a grill to medium-high heat.

  2. Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.

  3. While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.

  4. Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.

  5. Shred the chicken with a fork, or dice with a knife.

  6. Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.

  7. SERVES: 4 (with salsa); Calories: 518; Total Fat: 10 grams; Saturated Fat: 2 grams; Protein: 58 grams; Total carbohydrates: 51 grams; Sugar: 31 grams Fiber: 5 grams; Cholesterol: 132 milligrams; Sodium: 1,068 milligrams Preheat a grill to medium heat.

  8. Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.

  9. With your knife, slice the corn kernels from the cob and add to a bowl.

  10. Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.


Send feedback