oil.
Just that will kind of act as a tenderizer for the meat, give it some additional flavor,
and make it mouthwateringly good.
And now, before you put your chicken, and these are the beautiful breasts that have
been skinned and boned, should be rubbed with salt and pepper first before you put them
in the marinade.
And if you're going to be cooking outdoors, really keep all your food icy cold, and this
chicken is cold.
That's what you want it to be.
So just rub the chicken very well with salt.
I'm using a kosher salt.
You can use a coarse sea salt.
This salt is for today.
Once I stick my fingers in the salt, I'm not going to use this for anything else.
And a little bit of pepper, black pepper, freshly ground.
And that too, just rub over the surface and place in your marinade.
So just leave this for approximately 30 minutes.
You can leave it at room temperature if it's not too hot, but you can even put it right
back into the refrigerator and let it marinate.
Thirty minutes later, the chicken is ready for the grill.
Remember, it has no skin, no bones.
Make sure that your grill is slightly oiled.
Place it right over the hot coals.
And let it sear well.
You can also keep just a little spray bottle of water on hand in case you do get some extra
flames.
But these coals have really, we're using a hardwood charcoal that is excellent for grilling.
And if you can't find the hardwood charcoal, you can get the briquettes, but this is really
better.
Now just watch those, and while they're cooking, you can create your beautiful salsa.
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Here we're just going to mix the salsa in this pretty yellow bowl.
We have one navel orange that has been peeled and seeded and cut into very pretty pieces.
One small pink grapefruit that's been supreme.
Salsas, summer sauces, whatever you want to call them are small pieces of excellent combinations
of flavors.
And we have cherry tomatoes, red ones, about 10 of them that have been just cut up into
small pieces.
The same 10, this looks like yellow pepper but it really is yellow cherry tomatoes.
And if they're very, very juicy, just squeeze out that juice and seeds and you'll end up
with a very beautiful small dice of bright yellow.
And we have some red onions.
One small red onion, very finely diced.
Four scallions, green onions, the green part included, cut crosswise.
Already it's taking on a very lovely appearance.
We have a little bit of jalapeno pepper, one very finely diced.
That gives it that little zest.
And the tomatillo, which is the green berry-like, tomato-like fruit vegetable.
This is not a cooked one.
This is a raw one that's been peeled of its outside skin and finely chopped.
Just another unusual flavor.
And lots and lots of cilantro.
We also would like to have the zest of a lemon and the zest of a lime.
So with a small hand grater like this, just grate a little bit, oh, like a half a teaspoon
or so.
That would be about a half of a lemon and probably a whole lime, just freshly grated.
You can do all of this ahead of time.
You can keep the ingredients separate until the last minute to keep them from getting
mushed.
We don't want a mushed salsa.
We want a real crispy-looking, prettily colored salsa for this.
Maybe we have to check our chicken, too.
We're going to add some lemon and lime juice.
If you leave it on the right amount of time, it is easy to turn.
Look how pretty that looks.
Now check your grill, too.
See, now this one is much more done than that one.
So obviously, the grill is hotter in this section.
This looks great.
Let it continue grilling.
Now cut your lime in half and your lemon.
We want one tablespoon of lemon juice and one tablespoon of fresh lime juice.
This juice is very important to the salsa.
Another important feature, just a dash of tequila
and a little bit of olive oil, up to about a quarter of a cup.
And there you have a most unusual and delicious citrus salsa.
The chicken's been grilling very nicely on both sides.
For approximately 15 minutes, it's done.
And we'll remove it to a cutting board.
And I want to slice it.
You can slice it on an angle if you like.
Oh, it looks so juicy and good.
And now the way I like to serve this is with a handful of mescaline.
This is very pretty young greens and reds salad, like that.
And the sliced chicken breast right on top.
Spoon over the salsa and use a little of that delicious juice as the dressing for the mescaline.
And altogether, this dinner, including the salad, the salsa, the chicken itself and the
marinating time should take approximately an hour.
You have a really delicious dinner.
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I thought I'd make a very refreshing salad, an avocado jicama salad that would go very
nicely with a grilled chicken and citrus salsa.
Avocados are unusual and really quite delicious.
They're also known as an alligator pear.
These little fruits, I guess you can call them, are very high in unsaturated fat.
An eight ounce half avocado contains only 138 calories.
So if you're worried about your caloric intake, don't feel so bad when you eat some guacamole
or a half of an avocado filled with crab meat or lobster.
These contain so much potassium and they're cholesterol free, sodium free.
To remove the seed, you just hit the seed and twist it and pull it out.
And for this salad, we want a half of an avocado and we want to peel it.
If it's ripe enough, you can just peel the skin off with your fingers.
There, see that looks good, pretty much unblemished.
The jicama looks like this.
It should be hard, very firm, and this kind of golden brownie color.
Jicamas are very high in vitamin C and a very good source of potassium.
And the skin should be pretty nice and smooth.
And we want to peel it.
You don't want to eat the outside of the skin.
Jicamas will stay refrigerated, uncut, for quite a long time.
They'll keep two to three weeks in your refrigerator.
And then with a sharp knife, you can just remove that outer brownish skin.
There are two kinds of jicamas.
One that's kind of watery and crispy and one that's kind of milky and crispy.
Now we're going to try to julienne this jicama.
You can use a knife like this and slice your jicama into thin, even slices like this.
And then assemble those slices and cut them into long strips.
This makes it very nice.
You can see that it doesn't take very long to julienne.
Jicamas are usually eaten raw, uncooked.
See how nicely that is julienned?
Almost as well as if you were going to use a mandolin.