Grilled Marinated Chicken with Tomato-Fruit Salsa

June  2, 2014
2 Ratings
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  • Serves 6
Author Notes

This recipe is a family favorite in my home. I must be honest...I didn't make it up. I got it off of the Hunt's website: The recipe is light and fresh for summer! —Julie

What You'll Need
  • Marinade
  • 1/4 cup Hunt's Tomato Ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 2 tablespoons light soy sauce
  • 2 cloves finely chopped garlic
  • 6 boneless skinless chicken breast halves
  • Salsa
  • 14.5 ounces Hunt's Petite Diced Tomatoes, drained
  • 1 cup finely chopped fresh pineapple, mango or papaya (or combination)
  • 1 cup finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  1. Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
  2. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside.
  3. Remove chicken from bag; discard marinade.
  4. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.
  5. Grill chicken about 10 minutes or until no longer pink in center (165°F), turning once. Serve chicken with salsa.

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