get your grill on

I'm so glad that it's no longer too cold to get the grill going! We use a charcoal grill and Thomas is happy to have the responsibility of getting the charcoals going in the chimney thing. A chance to use matches!

This one of our favorite chicken meals on the grill. The kids eat it without the salsa. All the more for Scott and I!

Cilantro-Garlic Marinated Chicken Breast
with Avocado-Mango Salsa

1 cup chopped fresh cilantro leaves
3/4 cup freshly squeezed lemon juice
6 Tbsp. white wine vinegar
1/4 cup minced white onion
2-3 garlic cloves, minced
1 Tbsp. dried oregano
1/2 Tbsp. salt
1/2 Tbsp. freshly ground black pepper
1/2 Tbsp. ground cumin
1 1/4 cup olive oil
8 boneless, skinless chicken breast halves

To prepare the marinade, place everything except the olive oil in a blender or food processor and puree. Then gradually add the olive oil. Place the chicken breasts in a ziplock back and then pour the marinade over them. Seal bag and allow to marinate in the refrigerator for a few hours, turning occasionally.

Salsa
2 avocados, peeled, pitted and diced
1 large mango (can also use papaya) peeled and diced
3 Tbsp diced red bell pepper
2 green onions, finely sliced
1/2 tsp red pepper flakes, or to taste
1 Tbsp. freshly squeezed lime juice
1 Tbsp olive oil
Salt to taste

To prepare salsa, place all ingredients in a bowl and fold together.

Grill chicken until done. Serve with the salsa. Be sure to set out a bowl of tortilla chips to have with the salsa too! Yum!