Timeless Traditions - Christmas Cookbook 2021

TUESDAY, DECEMBER 14, 2021 60 INGREDIENTS Chicken and marinade 1 lb chicken breast, thin cut will work well too 4 tablespoons olive oil or vegetable oil 1 tbsp chicken seasoning ½ cup sorrel juice 2 cloves garlic, thinly sliced 2 tbsp chopped cilantro ½ tsp salt ¼ tsp pepper Pineapple avocado salsa 1 cup diced pineapple 1 cup grilled sweet corn 1 tbsp diced jalapeno 3 tbsp diced avocado 4 tbsp diced red bell pepper 1/3 cup diced red onion 1 tbsp lime juice Pinch of salt DIRECTIONS 1. Preheat your grill to 400 degrees F. 2. If your chicken breasts are thick, butterfly them and add them to a Ziploc bag. Gently pound the chicken using the soft side of a mallet. You will want the chicken to be about ¼ inch thick. 3. Once the chicken is pounded thin, add the olive oil, sorrel juice, thinly sliced garlic, chopped cilantro, and salt and pepper to the Ziploc bag. 4. Zip the bag closed and massage the chicken making sure it is evenly coated in the marinade. 5. Let the chicken marinate for 20-25 minutes or leave overnight before grilling. While the chicken is marinating, you’ll prepare the salsa. 6. Dice the grilled pineapple into small evenly sized cubes. Add it to a mixing bowl. 7. Next, finely dice the shallots and jalapeno. Add them to the bowl with the pineapple. 8. Dice the red pepper and remove the corn kernels from the cob. Add everything to the mixing bowl along with a pinch of salt. Canned corn will work fine too! 9. Add the lime juice and gently combine all of the ingredients. Once well combined, set aside. 10.Carefully place a sheet of foil on the heated grill. 11. Place the chicken on the foil. Since it is well coated in the olive oil or vegetable oil mixture, it will not stick. 12.Grill for about 3-4 minutes on each side. Since it is pounded thin, it will cook pretty quickly. 13.Remove from the grill and arrange the chicken on a platter. Top with the pineapple avo- cado salsa. As an optional garnish, try adding some crushed peanuts and sliced scallions. Chef Ricardo Esson SORREL GRILLED CHICKEN PAILLARD WITH PINEAPPLE AVOCADO SALSA THE GLEANER’S CHRISTMAS COOKBOOK |