Try this dish with chicken thighs, legs, or wings and adjust the cook time until the internal temperature reaches 165°F. The chicken can be marinated in the refrigerator for up to 8 hours.
Recipe tags: chicken base, easy difficulty, main, chicken, grilling
| ⅓ cup | olive oil |
| 2 Tbsp | freshly chopped cilantro |
| ¼ cup | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 2 tsp | crushed red pepper |
| 4 | (6-ounce) boneless, skinless chicken breasts |
| ¼ cup | Pineapple Salsa (option: purchase already prepared/premixed) |
| 1 Tbsp | fresh lime or lemon juice |
| ¼ cup | chopped white onion |
| ¼ cup | freshly chopped cilantro |
| ¼ cup | chopped red bell pepper |
| 2 Tbsp | minced jalapeno, seeded |
| 1 cup | minced pineapple, fresh or canned |
Preheat the grill to 400°F.
Mix the olive oil, cilantro, Roasted Chicken Base, Roasted Garlic Base and crushed red pepper into a bowl; whisk to combine. Reserve ¼ cup marinade. Add the chicken breasts and let marinate for 15 minutes.
Add all of the ingredients for the pineapple salsa to a small mixing bowl; toss to combine. Set aside while the chicken grills.
Remove the chicken from the marinade and place directly onto the grill. Grill the chicken for 6 minutes per side, brush with the reserved marinade and grill until the internal temperature reaches 165°F. Remove the chicken from the grill and serve immediately with the pineapple salsa.