Pan-Grilled Chicken with Tomato Salsa

Last week, Ralph made one of my favorite chicken dishes...


skewered pan-grilled chicken!

First, he marinated the chicken fillets and kept them in the refrigerator overnight.



The next day, he threaded the marinated chicken and sliced onions on to the wooden skewers and then grilled on a non-stick pan until cooked or golden brown on both sides.





While the chicken was marinating, he also prepared the salsa.


Tomato salsa without cilantro.

He combined all ingredients (chopped tomatoes, finely diced red onion, red bird's eye chilies, fresh lemon juice, salt, and sugar) and tossed gently to mix. Covered and let stand for about 1 hour to blend flavors.

There is nothing like a fresh tomato salsa! To some people salsa is not salsa without a lot of fresh cilantro but I just don't like cilantro.


Here's my pan-grilled chicken on wooden skewers topped with tomato salsa and extra wedges of lemon on the side.

The chicken was incredibly tender, juicy and flavorful. I love what marinade and a grill pan will do for a boring chicken fillet!

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